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Gluten Free Enchilada Casserole

June 28, 2015

You don’t have to be on a gluten-free diet to enjoy this casserole.  It is very delicious and healthy, too!  This is Kevin’s version of “Enchilada Casserole” from Gluten Free Cooking for Dummies.  This recipe is brought to you by his Kickstarter Backers.


1 (8 oz) can no-salt tomato sauce

1 (8 oz) can regular tomato sauce

2/3 c. water

10 drops of Tabasco sauce

1 onion, diced

1 bell pepper, sliced

3 tsp. olive oil

1/3 c. fresh, chopped parsley

1/8 tsp. salt

1/4 tsp. Black pepper

5 tsp. chili powder

1 tsp. oregano

1 tsp. cumin

2 cups shredded Pepper Jack cheese

1 1/2 c. shredded sharp cheddar cheese

1 can refried beans

12 corn tortillas


Set oven to 350 degrees.  In a large skillet or pan, stir the tomato sauces, water, and hot pepper sauce.  Bring to a boil, then lower the heat and let simmer for about 3 minutes.  Remove the skillet from teh heat and let the sauce cool slightly.  In another skillet, saute the onions, garlic, and green pepper in the oil over medium heat until vegetables are soft.  Remove the skillet from the heat and let the veggies cool.  In a medium bowl, whisk the salt, pepper, chili powder, oregano, and cumin.  Add the Pepper Jack cheese and 1 cup of the sharp cheddar cheese.  Toss until evenly coated with seasonings.  Add the parsley and onion mixture.  Blend together.  Dip the tortilla quickly into the tomato sauce to coat both sides.  Lay the tortilla on a flat surface and spread with 1 tbsp of the refried beans.  Spoon a heaping tablespoon of cheese/vegetable mixture on top of the beans.  Repeat with each tortilla.  Roll the tortillas and arrange them in a baking pan.  Pour the remaining tomato sauce over the tortillas, and then sprinkle the remaining 1/2 cup sharp cheddar cheese evenly over the tortillas.  Bake for about 15 minutes.


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