LOL!  If I could find corn tortillas large enough to roll into an enchilada, I would do it.  I'm in Oklahoma, so we just mix up all our Mexican dishes apparently. Lol

As a Texan I just have to say this:  enchiladas = corn tortillas. Burritos = flour tortillas.

Folks around here know I'm crotchety about food terms when it comes to chili or TexMex.

I managed to find some millet flour wraps and Health Food Center!  They made fantastic enchiladas.  Didn't stay rolled very well, but cooked just fine.  The allergy-safe and gluten-free awareness is just now starting to pick up where I live, so hopefully I will have more options soon.  Thank you everyone for the advice!

I like the big Udi's ones. 

Corn ones do make the best enchiladas.  They do not, however, make good burritos.

You can make your own and press/roll/pat them out a bit bigger.

The brown rice tortillas make good quesadillas (you have to heat them on a hot griddle to make them pliable), but don't roll.  I've heard good things about some other brands of GF tortillas, but most of them contain my allergens, so they're a no-go here.

Check the freezer section for the larger tortillas (which tend to be rice based).  Food For Life (I think...) has larger GF options.  Double check ingredients.   I have also seen them in the GF bread sections in the dry market.

Here is one with ingredients -
http://www.foodforlife.com/product/tortillas/brown-rice-tortillas

FWIW - I know the corn ones are a pain, but IMO - by far have the best taste 

I usually eat corn tortillas, whenever I make a meal that requires tortillas.  But the only ones I can find are small, and they do not make enchiladas well. Lol. Is there such a thing as a larger sized gluten free tortilla?