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Ultimate Gluten-Free Chicken Enchiladas with Flavor-Packed Red Sauce

Gluten-Free Chicken Enchiladas with Red Sauce

Okay, let's dive into a recipe that's near and dear to my heart - Gluten-Free Chicken Enchiladas with Red Sauce! Seriously, if there's one dish that screams "comfort food" in my house, it's this one. Growing up, enchiladas were a staple at family gatherings, and while gluten wasn't always on our radar back then, my version today is just as delicious, and completely gluten-free. Honestly, the first time I nailed this GF version, I did a little happy dance in the kitchen - it was that good! I'm thrilled to share it with you, so you can bring a little fiesta to your own table. So, let's get started, shall we?

Gluten-free chicken enchiladas in a baking dish with melted cheese, red sauce, cilantro, and sour cream.

Ingredients

For the Chicken Filling:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chicken broth
  • 1/2 cup shredded Monterrey Jack cheese (or cheddar)

For the Red Sauce:

  • 2 tbsp olive oil
  • 2 tbsp gluten-free all-purpose flour
  • 2 cups chicken broth
  • 1 (15oz) can tomato sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp sugar (optional, helps balance acidity)

For the Enchiladas:

  • 8 gluten-free corn tortillas (or preferred brand)
  • 1 cup shredded Monterey Jack cheese (or cheddar), for topping
  • Optional toppings: chopped cilantro, sour cream, avocado slices

Instructions

  1. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they're no longer pink and are cooked through (about 6-8 minutes per side). Remove from the skillet and let cool slightly. Once cool enough to handle, shred the chicken using two forks.

    Tip: If you don't want to shred by hand you can easily use your stand mixer (Amazon link - Stand mixer) to make the job easier. Just shred the chicken in the bowl with the paddle attachments, it will save you time and effort!

  2. Sauté Aromatics: In the same skillet, add a little more olive oil if needed. Add the chopped onion and cook until softened (about 3-4 minutes). Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn - that minced garlic can do a quick shift from fragrant to bitter!
  3. Spice it Up: Add the chili powder, cumin, oregano, salt, and pepper to the skillet with the onions and garlic. Cook for about 30 seconds, allowing the spices to bloom and release their flavors. This step makes a big difference, trust me!
  4. Combine Filling: Add the shredded chicken back into the skillet along with the chicken broth. Cook for another 5 minutes, stirring occasionally, until the sauce has reduced a little and the chicken is coated with the yummy flavors. Finally remove from heat and stir in the ½ cup of cheese until melted into the chicken mixture. The filling should be moist and flavorful. Set the filling aside.
  5. Make the Red Sauce: In a medium saucepan, heat the olive oil over medium heat. Whisk in the gluten-free flour and cook for a minute, creating a roux (this will thicken the sauce). Gradually whisk in the chicken broth until smooth and keep whisking to break up any lumps.
  6. Add Flavors: Whisk in tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and sugar (if using). Bring the sauce to simmer, stirring frequently, until it thickens a little, about 5-7 minutes. Reduce heat to low, and keep warm.

    Tip: If the sauce seems too thick, feel free to add chicken broth a little at a time to reach desired consistency. Don't skip the sugar, even if it is a tiny pinch, it makes the sauce pop.

  7. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour a thin layer of red sauce on the bottom of the dish, just enough to coat it. Now, take one corn tortilla at a time. Dip the tortilla into the red sauce, coating both sides for a second or two. Place the sauced tortilla on your plate and fill with 2-3 spoons of the flavorful chicken mix. Roll up the tortilla tightly and place it seam-down in the baking dish. Repeat with all tortillas, placing them side by side snuggly.
  8. Bake to Perfection: Pour the remaining red sauce evenly over the rolled enchiladas ensuring they are all nicely coated. Sprinkle the remaining 1 cup of shredded cheese over the top. Bake for 20-25 minutes, or until the cheese is golden brown and bubbly, and the sauce is bubbling at the edges.
  9. Cool slightly & Serve: Let cool for about 5 minutes before taking the dish out, it will be very hot! Top with fresh cilantro, a dollop of sour cream, or some avocado slices (or all three!). Serve hot and enjoy.

Tips & Tricks

Now, for some extra tips to make these enchiladas truly your own:

  • Spice Customization: Want more heat? Add a pinch of cayenne pepper to the filling or a couple dashes of hot sauce to the red sauce. Not a fan of spice? Reduce the chili powder or skip it all together.
  • Filling Variations: Feel free to add other veggies to the chicken filling, such as diced bell peppers, corn, or black beans. Get creative with the veggies you have on hand!
  • Cheese Swap: If Monterrey Jack isn't your thing, cheddar, pepper jack or even a blend of the two work just wonderfully. You can also use a dairy-free option, just ensure it melts well. I love how Monterey Jack cheese gives that perfect meltiness, but really you do you, boo!
  • Corn Tortilla Alternatives: While corn tortillas are traditionally used, they can sometimes be tricky to work with. If you have trouble with them breaking, try running them quickly under warm water or even lightly frying them in a skillet before dipping them in sauce and filling them. This helps make them more pliable. You can also explore using gluten-free brand alternatives if you are struggling with corn tortillas.
  • Make It Ahead: The chicken filling and red sauce can be prepared a day in advance. This makes assembly on the day you plan to serve so much faster. Just store them separately in the refrigerator.
  • Serving Suggestion: These enchiladas are great on their own but are also absolutely delish paired with a crisp side salad, Mexican rice, or even a dollop of guacamole.
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Recipe Card

Gluten-Free Chicken Enchiladas with Red Sauce

Prep Time: 30 minutes
Cook Time: 45 minutes
Serves: 6

Ingredients:

For the Chicken Filling:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chicken broth
  • 1/2 cup shredded Monterrey Jack cheese

For the Red Sauce:

  • 2 tbsp olive oil
  • 2 tbsp gluten-free all-purpose flour
  • 2 cups chicken broth
  • 1 (15oz) can tomato sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp sugar (optional)

For the Enchiladas:

  • 8 gluten-free corn tortillas
  • 1 cup shredded Monterey Jack cheese (or cheddar), for topping
  • Optional toppings: chopped cilantro, sour cream, avocado slices

Instructions:

  1. Cook the chicken breast. Shred and set aside.
  2. Sauté the onions & garlic. Add spices and bloom.
  3. Add shredded chicken and chicken broth. Add ½ cup cheese. Combine well.
  4. Make the red sauce by whisking together olive oil and GF flour. Add chicken broth to form a smooth sauce. Stir in tomato sauce and the remaining spices. Simmer until thickened.
  5. Dip each corn tortilla in sauce. Fill with chicken mixture. Roll tighlty and place in greased baking dish.
  6. Pour remaining red sauce over the enchiladas. Sprinkle with remaining cheese.
  7. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden brown.
  8. Top, cool slightly and serve!

Product Recommendations

To make this recipe come to life, here's a handy list of tools for the job, these are items that I personally am in love with and use constantly.

There you have it! A complete guide to making these incredibly delicious Gluten-Free Chicken Enchiladas. I truly hope you love them as much as my family does. Now go forth and create some food magic in your kitchen! After all, good food, shared with good company, is what it is all about! Happy cooking, friends.

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