
Gluten-Free Chicken Enchiladas with Red Sauce
Okay, let's dive into a delicious gluten-free adventure! I've chosen to share my all-time favorite: Gluten-Free Chicken Enchiladas with Red Sauce. This recipe is not only comforting and satisfying but also endlessly adaptable. It's become a staple in our household because, honestly, who doesn't love a good enchilada? Plus, it's a fantastic way to use up leftover cooked chicken. I remember the first time I made these; my kids were so excited but also skeptical about "gluten-free" versions. One bite, and they were converted! These enchiladas are just that good. So, let's get cooking!
The Coziest Gluten-Free Chicken Enchiladas You'll Ever Make
If you've ever felt deprived by gluten-free options, prepare to have your mind blown. These chicken enchiladas are packed with flavor, comforting, and genuinely satisfying. Best of all, it doesn't taste like you are eating diet food. The red sauce is vibrant and rich along with the savory chicken and melty cheese, it's a total winner for a weeknight dinner or a weekend fiesta!
Ingredients
Okay, let's gather our ingredients. I've tried to make this list as clear as possible, but remember you can make small tweaks based on what you have available or what your preferences are.
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken broth
- 1 cup shredded Monterey Jack cheese (or your favorite cheese blend)
For the Red Sauce:
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons gluten-free all-purpose flour blend (This will help to thicken the sauce. If you need it to be corn-free or nut-free, adjust your blend as needed)
- 2 cans (15 ounces each) tomato sauce
- 1 cup chicken broth
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For the Enchiladas:
- 8 gluten-free corn tortillas (Make sure they are pliable - if they are hard, see instructions to soften them)
- 1 cup shredded Monterey Jack cheese, for topping
- Optional toppings: sour cream, chopped cilantro, avocado slices
Instructions
Now, for the fun part! Let's get these enchiladas cooking. I've tried to break it down step-by-step to make it as easy as possible.
- Prepare the Filling: In a large skillet, heat a tablespoon of your preferred oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Toss in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the diced green chilies (with their juices), chili powder, and cumin. Cook for another minute, stirring constantly so nothing burns. Then add the shredded chicken, chicken broth, salt, and pepper. Stir until the chicken is heated through and all the ingredients are combined. Take the mixture off the heat and set aside.
- Make the Red Sauce: In a separate saucepan, heat the remaining oil over medium heat. Whisk in the gluten-free flour and cook, stirring constantly, for about one minute to create a roux (This helps to thicken the sauce and get rid of the floury taste). Gradually whisk in both cans of tomato sauce, followed by the chicken broth. Continue to whisk until the sauce looks smooth. Add the chili powder, oregano, garlic powder, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, allowing the sauce to thicken, approximately 10-15 minutes. Make sure to stir occasionally so that the bottom of the sauce pan does not burn.
- Soften the Tortillas: If your corn tortillas are not pliable, you'll want to warm them up before filling them. One trick I've learned is to either heat them briefly on a hot, dry skillet for about 20-30 seconds per side, or to wrap them in damp paper towels and microwave for about 30 seconds. This will keep them form breaking apart when you roll them.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Pour a thin layer of the enchilada sauce into the bottom of a 9x13 inch baking dish. Take a tortilla and place about a quarter of a cup of the chicken mixture in the center, then sprinkle a little cheese on top. Carefully roll the tortilla and place it seam-down in the baking dish. Repeat with the remaining tortillas.
- Bake: Once all the enchiladas are rolled and placed in the dish, pour the remaining red sauce generously over the top, making sure all the enchiladas are well coated. Sprinkle the remaining cheese evenly over the sauce. Finally, bake in the preheated oven for about 20-25 minutes or until the sauce is bubbling and the cheese is melted and golden.
- Serve: Remove the enchiladas from the oven and let them rest for about 5 minutes before serving. Top with sour cream, cilantro, or avocado, if desired. Serve hot and enjoy!
Tips & Tricks
Here are a few extra pointers to make your enchilada experience even better:
- Spice Level: Feel free to adjust the chili powder or add a pinch of cayenne pepper for a spicier kick. If you are sensitive to spice, feel free to lower or eliminate it from the recipe.
- Protein Variations: If you don't have leftover chicken, you can easily substitute with shredded beef, ground turkey, or even black beans for vegetarian version.
- Cheese Options: Monterey Jack melts beautifully but feel free to try pepper jack for spice, cheddar for a sharper taste, or a Mexican blend for a combination of flavors.
- Make Ahead: Assemble the enchiladas ahead of time and store them in the fridge. When you are ready, pour the red sauce and then immediately bake.
- Freezing: These enchiladas freeze beautifully. Assemble and pour the sauce but do not bake. Wrap in plastic wrap and then foil. Bake from frozen by adding about 15-20 more minutes.
- Tortilla Options: While I recommend using gluten-free corn tortillas to ensure the recipe is strictly gluten-free, if you wish to use wraps that can offer a different texture, such as cassava or almond flour wraps.

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Recipe Card
Gluten-Free Chicken Enchiladas with Red Sauce
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 8
Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1 cup shredded Monterey Jack cheese
For the Red Sauce:
- 2 tablespoons olive oil
- 2 tablespoons gluten-free all-purpose flour
- 2 (15 ounce) cans tomato sauce
- 1 cup chicken broth
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Enchiladas:
- 8 gluten-free corn tortillas
- 1 cup shredded Monterey Jack cheese, for topping
- Optional toppings: sour cream, chopped cilantro, avocado slices
Instructions:
- Heat oil in skillet. Cook onion 5 min, add garlic 1 min. Add chilies, chili powder, cumin and cook 1 min then add chicken, broth, salt, pepper. Set aside.
- Heat oil in saucepan. Whisk in flour and cook for 1 min. Whisk in tomato sauce, broth, chili powder, garlic powder, oregano, salt, pepper. Simmer for 15 minutes until thick.
- Soften tortillas.
- Place a thin layer of red sauce in a baking dish. Fill tortillas with chicken filling and cheese. Roll and place seam-down in the dish.
- Pour sauce over enchiladas, topping with more cheese.
- Bake at 375°F (190°C) for 25 minutes, until bubbly and golden.
Product Recommendations
To make this recipe even easier, here are a few of my trusted kitchen essentials:
- For the perfect non-stick skillet that's great for all sorts of cooking check out this ceramic non-stick skillet.
- This 9x13 inch baking dish is perfect for baking in the oven.
- If you're looking to easily shred chicken in an instant, try a meat shredder claw.
- And finally, a high-quality rotary cheese grater makes quick work of grating all that cheese!

I truly hope you enjoy making these enchiladas as much as I do. Happy cooking, my friends! And remember, that sometimes the best dishes have a dash of your own love and personalization!
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