
Gluten-Free Chicken Enchiladas with Red Sauce
My Go-To Comfort Food: Gluten-Free Chicken Enchiladas
You know those days when you just crave something warm, comforting, and…well, cheesy? That's where these enchiladas come in. They're not just a meal; they're a hug on a plate. I first started making these when I had to go gluten-free – I missed Mexican food so much! I played around with different gluten-free tortillas until I found one that actually behaved the way it should, and let me tell you, the result blew me away. They're now a staple in my family; even the non-gluten-free folks can't get enough of them! I hope they become a regular at your table too! Let's get cooking!
Ingredients You'll Need
Here's what you'll need to make these incredibly flavorful enchiladas:
For the Filling:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb cooked chicken, shredded (rotisserie chicken works great!)
- 1 (4-ounce) can chopped green chiles, undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese, or a Mexican cheese blend
For the Enchiladas:
- 8-10 gluten-free corn or cassava tortillas (make sure they roll nicely and don't crack!)
- 1 (15-ounce) can enchilada sauce (a good quality red sauce)
- 1 cup shredded Monterey Jack cheese, for topping
- Optional toppings: sour cream, chopped cilantro, sliced green onions
Substitutions & Notes:
- Chicken: Feel free to use leftover roasted chicken, baked or even grilled chicken. If you're vegetarian, you can use 1 can of drained and rinsed black beans or some seasoned and finely chopped mushrooms in its place.
- Cheese: Use any melting cheese you like! Monterey jack, cheddar, pepper jack, or a Mexican blend all work wonderfully.
- Tortillas: If you are avoiding corn, make sure to search for cassava tortillas that are pliable and do not crack easily.
- Spice Level: If you prefer a spicier enchilada, feel free to add a pinch of cayenne pepper or a chopped jalapeño to the filling.
Let's Get Cooking: Step-by-Step Instructions
Alright, it's time to get our hands dirty—but in a fun way!
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Filling: Add the shredded chicken, green chilies (undrained), chili powder, cumin, and smoked paprika to the skillet. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and well combined. At this point, feel free taste and adjust seasoning to your liking. Mix in the 1/2 cup of shredded cheese from the filling ingredients. Remove the filling from the skillet and set it aside.
- Warm the Tortillas: This is key to getting soft, rollable tortillas. I suggest lightly warming each tortilla on a clean, dry skillet on medium-low heat for 15-20 seconds per side. This makes them pliable and prevents cracking. Don't skip this step! Alternatively, you can lightly dampen a clean kitchen towel, wrap a stack of tortillas, and microwave for about 30-45 seconds.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour a thin layer of enchilada sauce in the bottom of the baking dish. Take a warm tortilla and fill it with about 1/3 cup of the chicken filling. Roll it up tightly and place it seam-down in the baking dish. Repeat with the remaining tortillas and filling.
- Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the top with the 1 cup of Monterey Jack Cheese or a cheese blend of your choosing.
- Bake: Bake in the preheated oven for 20-25 minutes, or until cheese is melted, bubbly, and the enchiladas are heated through.
- Serve: Remove the baking dish from the oven and let it cool for 5 minutes before topping your enchiladas with sour cream, chopped cilantro, green onions, or any other desired toppings. Serve immediately and enjoy!
Troubleshooting Tip:
If your enchiladas seem too dry after baking, try adding a bit more enchilada sauce before putting them in the oven next time. If you notice that your tortillas fall apart when you bake them, make sure you're heating them properly and thoroughly coating the baking dish with sauce to avoid them sticking!
Tips and Tricks for the BEST Gluten-Free Chicken Enchiladas
Want to elevate your enchiladas? Here's a little extra advice from my kitchen:
- Get Creative with Fillings: Don't be afraid to add other veggies to the filling such as bell pepper, corn, or black beans. A little bit of diced zucchini can add a nice texture and bite as well.
- Homemade Enchilada Sauce: Feel up for a challenge? Making your own enchilada sauce can elevate this recipe even further. There are lots of easy recipes online – find one with the spice profile you like.
- Make Ahead: You can assemble the enchiladas a day ahead, cover the dish with foil, and store it in the fridge. Just add 10 minutes to the baking time when you're ready to bake.
- Spice It Up: For an extra kick of spice, add a dash of hot sauce to the enchilada filling or use a spicy enchilada sauce.
- Presentation: Top your enchiladas with a sprinkle of toasted sesame seeds and a dollop of your favorite dairy-free sour cream for an extra special touch.
- Prep Like a Pro: Pre-shred your cheese, chop your veggies, and shred the chicken ahead of time to put this all together seamlessly and have dinner on the table in record time.
- Side it Up: Serve your gluten-free chicken enchiladas with a side of Mexican or Spanish rice, creamy avocado, or a refreshing salad for a complete meal.

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Gluten-Free Chicken Enchiladas with Red Sauce
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb cooked chicken, shredded
- 1 (4-ounce) can chopped green chiles, undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese or a Mexican Blend, divided
- 8-10 gluten-free corn or cassava tortillas
- 1 (15-ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese, for topping
- Optional toppings: sour cream, chopped cilantro, sliced green onions
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté onion until softened; add garlic and cook until fragrant.
- Add shredded chicken, green chiles (undrained), chili powder, cumin, and smoked paprika. Season with salt and pepper. Cook for 5-7 minutes, mixing in 1/2 cup of shredded cheese. Remove and set aside.
- Lightly warm each tortilla on a dry skillet or in microwave for pliability.
- Spread a thin layer of enchilada sauce in the bottom of the baking dish.
- Fill each warm tortilla with about 1/3 cup chicken filling. Roll tightly and place seam-down in baking dish.
- Pour remaining enchilada sauce over enchiladas. Top with 1 cup of Monterey Jack cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before topping and serving.
Product Recommendations
- Cast Iron Skillet: This Lodge Cast Iron Skillet is perfect for sautéing the filling and ensures even heat distribution.
- High-Quality Enchilada Sauce: For a richer flavor, try Siete Enchilada Sauce, a delicious and gluten-free option.
- Gluten-Free Tortillas: Siete Cassava Flour Tortillas are a fantastic choice for gluten-free and pliable tortillas.

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