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Gluten-Free Chicken Enchiladas Recipe: A Family Favorite

 


There’s something so comforting about a warm plate of enchiladas. They’re cheesy, flavorful, and satisfying—what more could you ask for? This Gluten-Free Chicken Enchiladas recipe has become a go-to in my household, especially when we’re craving something hearty yet wholesome. Whether you’re cooking for family dinner or meal-prepping for the week, this dish is guaranteed to be a hit.

Why I Love This Recipe

I still remember the first time I made chicken enchiladas. It was a chilly Friday night, and I wanted something cozy that would bring everyone together at the table. These enchiladas did exactly that! The rich tomato sauce, tender chicken, and melted cheese created a perfect harmony of flavors. Plus, it’s gluten-free, so everyone in my family can enjoy it without worry.


Ingredients

Here’s everything you need to make these delicious enchiladas. Don’t worry—it’s all simple and straightforward!

  • 2 cups cooked, shredded chicken (rotisserie chicken works great for convenience!)
  • 1 cup gluten-free enchilada sauce (Gluten-Free Enchilada Sauce)
  • 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
  • 8 gluten-free tortillas (Gluten-Free Tortillas)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup sweet corn kernels, fresh or frozen
  • ½ teaspoon ground cumin (Ground Cumin)
  • ½ teaspoon smoked paprika (Smoked Paprika)
  • Salt and pepper to taste
  • Fresh cilantro and sliced green onions for garnish (optional)

Instructions

Making these enchiladas is easier than you think. Follow these step-by-step instructions for a stress-free cooking experience:

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or cooking spray.

2. Prepare the Filling

In a large mixing bowl, combine the shredded chicken, ½ cup of the enchilada sauce, 1 cup of shredded cheese, black beans, corn, cumin, smoked paprika, salt, and pepper. Mix well until all the ingredients are evenly distributed.

3. Assemble the Enchiladas

Lay out a tortilla on a flat surface. Spoon about ⅓ cup of the filling mixture onto the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

4. Add the Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.

5. Bake

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro and sliced green onions if desired. Serve warm and enjoy!


Tips & Tricks

  • Make it Dairy-Free: Swap the cheese with a dairy-free alternative to make this dish suitable for those avoiding dairy.
  • Vegetarian Option: Replace the chicken with sautéed vegetables like zucchini, bell peppers, and mushrooms.
  • Freezer-Friendly: Assemble the enchiladas and freeze them (before baking) in an airtight container. When ready to eat, bake straight from the freezer, adding an extra 10-15 minutes to the cooking time.
  • Customizable: Add a spicy kick with diced jalapeños or a smoky touch with chipotle peppers in adobo sauce.

Recipe Card

Gluten-Free Chicken Enchiladas

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6

Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup gluten-free enchilada sauce
  • 1 ½ cups shredded cheese
  • 8 gluten-free tortillas
  • 1 cup canned black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro and sliced green onions for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Combine chicken, ½ cup enchilada sauce, 1 cup cheese, black beans, corn, cumin, paprika, salt, and pepper.
  3. Fill tortillas with the mixture, roll tightly, and place seam-side down in the dish.
  4. Top with remaining enchilada sauce and cheese.
  5. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes.
  6. Garnish with cilantro and green onions. Serve warm.

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I hope you enjoy making (and eating!) these Gluten-Free Chicken Enchiladas as much as I do. They’re comforting, delicious, and customizable for any occasion. Happy cooking!

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