Gluten-Free Chicken Enchiladas

Comforting, flavorful, and easy to make, these gluten-free chicken enchiladas are a crowd-pleasing dinner that no one will guess is gluten-free. Made with tender shredded chicken, corn tortillas, savory enchilada sauce, and plenty of melted cheese, this dish delivers classic Mexican-inspired flavor without wheat or gluten.

Perfect for busy weeknights, meal prep, or casual entertaining, these enchiladas come together quickly and can be customized to suit mild or spicy preferences. They’re hearty, satisfying, and just as delicious the next day.

Why You’ll Love This Recipe

Naturally gluten-free when made with corn tortillas
Easy to customize with different fillings or spice levels
Great for make-ahead meals and leftovers
Comfort food the whole family can enjoy

Ingredients (Serves 4–6)

For the Filling

2 cups cooked chicken, shredded or chopped
1 cup shredded Monterey Jack or cheddar cheese
½ cup diced onion
½ cup diced bell pepper (optional)
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste

For Assembly

10–12 gluten-free corn tortillas
2 cups gluten-free enchilada sauce (store-bought or homemade)
1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Optional Toppings

Fresh cilantro
Sliced avocado or guacamole
Sour cream or dairy-free alternative
Sliced jalapeños

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the Filling

In a large bowl, combine the shredded chicken, cheese, onion, bell pepper, cumin, chili powder, salt, and pepper. Mix until well combined.

3. Warm the Tortillas

Corn tortillas can crack if rolled cold. Warm them in a dry skillet for about 20 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds until pliable.

4. Assemble the Enchiladas

Spread ½ cup of enchilada sauce evenly across the bottom of the baking dish.

Spoon 2–3 tablespoons of filling into each tortilla, roll tightly, and place seam-side down in the dish. Repeat until all tortillas are filled.

5. Add Sauce and Cheese

Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re fully covered. Sprinkle shredded cheese evenly over the top.

6. Bake

Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, or until the cheese is melted and bubbly.

Serving Suggestions

Serve gluten-free chicken enchiladas hot with:

Mexican rice or cilantro-lime rice
Refried or black beans
Fresh salad with lime vinaigrette
Corn chips and salsa

Tips for Success

Check labels carefully: Ensure enchilada sauce and tortillas are certified gluten-free.
Prevent soggy enchiladas: Don’t over-sauce before baking.
Shredding shortcut: Use rotisserie chicken for convenience.
Extra flavor: Lightly sauté onions and peppers before mixing with chicken.

Variations

Green Enchiladas: Use gluten-free salsa verde instead of red sauce.
Creamy Enchiladas: Add ½ cup sour cream or dairy-free yogurt to the filling.
Spicy Version: Add diced green chilies or hot sauce.
Dairy-Free: Use plant-based cheese alternatives.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze unbaked enchiladas (without cheese topping) for up to 2 months.
Reheat: Warm in the oven at 350°F until heated through or microwave individual portions.

Final Thoughts

These gluten-free chicken enchiladas are proof that comfort food doesn’t need gluten to be delicious. Packed with flavor, easy to prepare, and endlessly adaptable, this recipe is perfect for anyone cooking gluten-free—or simply looking for a satisfying, homemade meal everyone will love.