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Ultimate Gluten-Free Chicken Enchiladas: Easy & Flavorful

Gluten-free chicken enchiladas, cheese, red sauce, overhead.

Gluten-Free Chicken Enchiladas with Red Sauce

Okay, let's dive into a delicious recipe! I've been tinkering in the kitchen lately, and I've come up with a truly special one that I'm excited to share – Gluten-Free Chicken Enchiladas with Red Sauce. These aren't your average enchiladas; they're packed with flavor, surprisingly easy to make, and definitely worthy of sharing with loved ones.

You know, there's something magical about a dish that can warm you from the inside out, and for me, enchiladas have always been that. Growing up, they were a staple at family gatherings, always causing a cheerful chaos of everyone reaching for seconds. It wasn't until I went gluten-free that I realized how much I missed them. So, I took it upon myself to create a version that was not only gluten-free but tasted just as amazing as I remembered. And let me tell you, this recipe hits the mark! I've made it so many times now I can whip it out quickly, but don't worry with these simple steps you can do the same.

Ingredients

For the Filling:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • 1 (10-ounce) can diced tomatoes and green chilies, undrained
  • 1/2 cup shredded Monterey Jack cheese, divided

For the Enchiladas:

  • 8 gluten-free corn tortillas
  • 2 cups of red enchilada sauce
  • 1 cup shredded Monterey Jack cheese for topping
  • Optional toppings: freshly chopped cilantro, sour cream, avocado slices

Instructions

  1. Get Started with the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until it's browned on all sides and cooked through, about 5-7 minutes. Don't overcrowd the pan – work in batches if necessary. You want a nice sear on the chicken to lock in the flavour.
  2. Sauté the Aromatics: Once the chicken is cooked, remove it from the skillet and set aside. Add the chopped onion to the same skillet and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant. Trust me, your kitchen will start smelling fantastic thanks to these aromatics.
  3. Spice It Up: Now, it's time to add the spice! Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about a minute, until the spices become fragrant. Add salt and pepper to taste. This step is crucial, as it develops the flavor base for the whole dish.
  4. Simmer the Filling: Return the cooked chicken back to the skillet. Add the undrained diced tomatoes and green chilies. Bring the mixture to a simmer, then reduce the heat to low. Allow it to simmer for 5-7 minutes, allowing the flavors to meld together. The mixture should thicken slightly.
  5. Add Cheese to the Filling: Remove the mixture from heat and stir in 1/2 cup of the shredded Monterey Jack cheese. This will make the filling extra delicious and gooey. The cheese will melt into the mixture creating that cheesy goodness in every bite.
  6. Preheat the Oven: While the filling sits to cool slightly, preheat your oven to 375°F (190°C). Also, lightly grease a 9x13 inch baking dish ready for enchilada assembly.
  7. Assemble the Enchiladas: Pour about 1/2 cup of red enchilada sauce into the bottom of the prepared dish and spread it around to lightly coat. This will prevent the tortillas from sticking and add a base of flavor. Take your corn tortillas and lightly soak them one at a time into the remainder of the sauce to soften. This step is important in helping them roll without them cracking.
  8. Roll and Fill: Place a tortilla on a plate and spoon about 1/4 cup of the chicken filling down the center of the tortilla and wrap it up tightly, arranging them seam side down into your baking dish close together. Repeat with the remaining tortillas and filling.
  9. Top It Off: Pour the remaining red enchilada sauce evenly over the rolled enchiladas, ensuring they are all nicely coated. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
  10. Bake: Place the baking dish into the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let it stand for 5 minutes before serving to let sauce set.
  11. Serve: Top with fresh cilantro, sour cream, and avocado slices, if desired. Serve hot and enjoy all of that deliciousness!

Tips & Tricks

  • Spice Level: For extra heat, add a pinch of red pepper flakes along with the other spices or use the additional 1/8 of cayenne pepper. If you prefer a milder taste, you can omit the cayenne pepper entirely, or just use half of the suggested measure.
  • Cheese Variations: Feel free to use other cheeses such as cheddar, Colby Jack, or even a Mexican blend. They can each offer a unique flavour and texture profiles.
  • Vegetarian Option: To make this vegetarian, substitute the chicken with 1 (15 ounce) can of black beans, rinsed and drained, or add in some seasoned and cooked bell peppers and corn.
  • Make Ahead: You can assemble the enchiladas ahead of time and store them in the fridge, covered, for up to 24 hours. Increase the baking time slightly when cooking straight from the fridge.
  • Tortilla Tip: If your corn tortillas are prone to cracking, try briefly warming them on a hot, dry skillet or microwave (covered with a damp paper towel) for a few seconds to make them more pliable before filling.
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Recipe Card

Gluten-Free Chicken Enchiladas with Red Sauce

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Serves: 4-6

Ingredients:

  • Filling:
    • 1 tablespoon olive oil
    • 1 pound boneless, skinless chicken breasts, diced
    • 1 medium yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper (optional)
    • Salt and pepper to taste
    • 1 (10-ounce) can diced tomatoes and green chilies
    • 1/2 cup shredded Monterey Jack cheese, divided
  • Enchiladas:
    • 8 gluten-free corn tortillas
    • 2 cups red enchilada sauce
    • 1 cup shredded Monterey Jack cheese for topping
    • Optional toppings: cilantro, sour cream, avocado

Instructions:

  • Sauté diced chicken in olive oil until cooked through.
  • Sauté onions and garlic, add spices, salt and pepper and cook until fragrant.
  • Add cooked chicken and diced tomatoes to the pan, simmer for 5-7 minutes.
  • Stir in ½ cup of cheese.
  • Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish
  • Sprinkle a bit of red enchilada sauce at the bottom of dish.
  • Lightly soak tortillas in sauce before adding in chicken filling.
  • Fill tortillas, place them seam-down in the baking dish.
  • Pour remaining sauce, top with cheese.
  • Bake for 20-25 minutes.
  • Let rest for 5 minutes. Add toppings and serve.

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Gluten-free chicken enchiladas, cheese, red sauce, overhead.

I truly hope you enjoy making (and eating) this gluten-free enchilada recipe as much as I do! Let me know in the comments how it turns out, I'm always excited to hear about your kitchen adventures! Happy cooking!

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