
Gluten-Free Chicken Enchiladas with Red Sauce
Okay, let's get cooking! Today we're diving headfirst into a dish that's not only incredibly satisfying but also surprisingly easy to make: Gluten-Free Chicken Enchiladas with Red Sauce. Now, I know what you might be thinking – enchiladas, gluten-free? Can it even be done? Oh yes, my friend, it can, and it's absolutely delicious!
I remember the first time I tried to make gluten-free enchiladas. It was a bit of a disaster, actually. The tortillas crumbled, the filling was bland, you name it! But, like any good kitchen adventure, I persisted, learned from my mistakes, and now, I've got a version that's not only foolproof but also tastes like a warm hug on a chilly evening. This recipe is a testament to how gluten-free cooking can be just as flavorful and fun as any other. Let's get started!
What You'll Need: The Ingredients Breakdown
Before we put on our aprons, let's gather everything we'll need. This list might look a little long, but trust me, you probably have most of this on hand, and they all come together beautifully.
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1/4 cup chicken broth
- 1/2 cup shredded cheddar cheese, or your preferred cheese blend
For the Enchiladas:
- 8-10 gluten-free corn tortillas
- 1 (10-ounce) can red enchilada sauce
- 1 cup shredded cheddar cheese, or your preferred cheese blend (for topping)
- Optional toppings: sour cream, chopped cilantro, sliced avocado
A Note on Substitutions: Feel free to swap out the cheddar for your favorite cheese - Monterey Jack, Colby, or even a Mexican blend would work great. If you're not a fan of the heat, you can skip the cayenne pepper. For dietary restrictions, use dairy-free cheese if you are vegan or lactose intolerant. Also, while I am using corn tortillas to keep these gluten-free, if you want a more pliable option you can let the tortillas steam in the microwave or skillet to make rolling easier.
Step-by-Step Enchilada Extravaganza:
Alright, it's time to get our hands dirty! We'll tackle this in a few easy steps:
- Sizzle up the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned on all sides. Don't worry about cooking it all the way through at this stage; we will get it completely cooked later on.
Tip: For even cooking, make sure your chicken pieces are roughly the same size.
- Building the Flavor Base: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic, cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for another minute, until fragrant. Oh, the aroma!
- Simmer and Stir: Pour in the can of diced tomatoes and green chilies (undrained) and the chicken broth. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together. Reduce the heat, and stir in the shredded cheese, and combine, it should get all nice and melted.
- Prepping The Tortillas: While the filling is simmering, quickly heat the corn tortillas. You can do this in the microwave (wrapped in a damp paper towel for about 30 seconds) or in a dry skillet for a few seconds per side. This makes them more pliable and less prone to cracking when rolling.
- Rolling the Enchiladas: Spray a 9x13 inch baking dish with nonstick cooking spray. Dip each tortilla into the enchilada sauce to coat both sides slightly, then lay it flat. Place a generous scoop of the chicken filling (about 1/4 cup) in the center of each tortilla and gently roll it up. Place the tortilla seam-down into your prepared baking dish.
Tip: Don't overfill the tortillas as they may tear and become difficult to roll without spilling your delicious filling.
- Sauce and Top: Once all the enchiladas are lined up in your dish, pour the remaining enchilada sauce over the top, making sure each roll is evenly coated. Sprinkle the remaining shredded cheese evenly across the top.
- Bake Them Up: Pop the baking dish into the oven and bake at 350°F (175°C) for about 20-25 minutes, or until the cheese is melted and bubbly and the edges of the enchiladas are lightly browned.
- Cool and Serve: Allow the enchiladas to cool for a few minutes before serving. Top with your favorite toppings, like sour cream, fresh cilantro, and sliced avocado. Enjoy the delicious flavors!
Tips & Tricks for Enchilada Greatness:
Now that you've got the basic moves down, here are a few extra things to consider for truly amazing chicken enchiladas:
- Spice it Up (or Down): Play with the spices! Try adding a pinch of chipotle powder for smoky flavor or use a milder chili powder for sensitive palates.
- Bulk it Up: Feel free to add other veggies to the filling like chopped bell peppers, spinach or corn.
- Leftover Love: These enchiladas are fantastic for leftovers! Store them in an airtight container in the fridge. Reheat in the microwave or oven.
- Homemade Sauce: Ready to level things up? Making your own enchilada sauce from scratch is easier than you think and gives the enchiladas an even more authentic, amazing taste.
- Tortilla Hack: To avoid the rolling problem all together try creating a delicious Chicken Enchilada Casserole instead. Layer the tortillas and fillings like a lasagna and bake as usual for an easy and fast meal.

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Gluten-Free Chicken Enchiladas with Red Sauce
Prep Time: 20 minutes | Cook Time: 30 minutes | Serves: 4-6
Ingredients:
- 1 tbsp olive oil
- 1 lb chicken breasts, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cayenne (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 (10 oz) can diced tomatoes and green chilies
- ¼ cup chicken broth
- ½ cup shredded cheddar, for filling
- 8-10 gluten-free corn tortillas
- 1 (10 oz) can red enchilada sauce
- 1 cup shredded cheddar, for topping
- Optional Toppings: sour cream, cilantro, avocado
Instructions:
- Cook chicken in olive oil until browned
- Add onion and cook until softened. Stir in garlic, cumin, chili powder, paprika, cayenne, salt, and pepper. Cook until fragrant.
- Add tomatoes, chilies, chicken broth. Simmer 5 minutes.
- Preheat tortillas to make them pliable.
- Stir in cheese into the chicken mixture.
- Dip each tortilla in enchilada sauce. Fill, roll, and place seam-down in baking dish.
- Pour remaining sauce over enchiladas, top with cheese.
- Bake at 350°F (175°C) for 20-25 minutes, or until cheese is melted and bubbly.
Product Recommendations to Help You Out:
Cooking can be made easier with the right tools. Let's make sure you have everything you need:
- A good cast-iron skillet: This Lodge cast-iron skillet is perfect for browning the chicken and onions evenly. The even heat distribution is great for cooking in general.
- A reliable baking dish: This Pyrex 9x13 Baking Dish is just what you need for baking the enchiladas. Easy to clean and very durable for all your baking needs.
- A sharp knife: A good knife can make your prep work much easier, try this Shun Classic Chef's Knife

So there you have it! My go-to Gluten-Free Chicken Enchilada recipe, ready for you to enjoy. Happy cooking, friends! And don't hesitate to share your enchilada masterpieces with me – I can't wait to see how you make them your own!
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