There’s something undeniably comforting about a bubbling pan of enchiladas coming out of the oven. The edges of the tortillas crisp just slightly, the cheese melts into a golden blanket, and the sauce seeps into every bite. These Gluten-Free Chicken Enchiladas are my go-to weeknight dinner when I want something cozy, hearty, and full of flavor—but still easy enough to throw together after a busy day.
They’re the kind of meal that gathers everyone around the table. You know the ones—where no one needs convincing to take a second helping. The creamy filling, tangy green enchilada sauce, and gooey cheese make them irresistibly good. And since I use gluten-free tortillas, this recipe works for everyone in my family without sacrificing taste or texture.
Whether you’re making them for a casual family dinner, prepping ahead for a crowd, or doubling the recipe to freeze for later, these enchiladas are about to become a weeknight favorite in your home, too.
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Why You’ll Love These Green Chicken Enchiladas
- Creamy & Cheesy – A combination of cream cheese and cheddar makes every bite rich and satisfying.
- Easy Shortcut Chicken – Using rotisserie chicken (or leftovers) means less cooking and more assembling.
- Gluten-Free Friendly – Swap in gluten-free tortillas and you won’t even notice the difference.
- Customizable – Use green or red enchilada sauce, mix up the cheeses, or add more veggies.
- Family Favorite – Kid-approved, crowd-pleasing, and freezer-friendly.
Ingredient Breakdown
Here’s what you’ll need for these cheesy enchiladas:
- Green Enchilada Sauce : (I use the bigger can because I like extra sauce!) The tangy, slightly smoky base that ties the dish together. You can also use red enchilada sauce if that’s what you have on hand.
- Rotisserie Chicken : Shredded, juicy chicken is the ultimate shortcut. Leftover cooked chicken works beautifully too.
- Cream Cheese Softened to room temperature, this makes the filling creamy and rich.
- Canned Green Chilis : Adds mild heat and a little kick without overwhelming spice.
- Mexican Cheese : Cheesy, melty goodness inside and on top. You can sub Monterey Jack or pepper jack for extra flavor.
- Gluten-Free Flour Tortillas : Soft and sturdy enough to roll without tearing, and perfect for keeping this recipe gluten-free.
- Optional Toppings: Sour cream, salsa, chopped tomatoes, guacamole —because toppings take enchiladas to the next level.
Ingredients
Instructions
- Step 1: Shred rotisserie chicken and mix in cream cheese and chilies.
- Step 2: Add chicken mixture to tortilla and top with cheese and a little enchilada sauce.
- Step 3: Roll and place into 9×13 baking dish. Top with enchilada sauce and cheese.
- Step 4: Cook in oven for 30 minutes at 375 degrees.
Step-by-Step Instructions
Step 1: Prepare the Filling
In a large mixing bowl, combine the softened cream cheese, shredded chicken, green chilis, and 2 cups of the shredded cheddar. Mix until everything is well coated and creamy. This is the heart of your enchilada—savory, cheesy, and just a little tangy.
Step 2: Warm the Tortillas
If you’re using gluten-free tortillas, this step is especially important! Cook them in a skillet for about 1 minute on each side. This makes them soft, pliable, and easy to roll without cracking.
Step 3: Assemble the Enchiladas
Spread a thin layer of enchilada sauce across the bottom of a 9×13-inch baking dish. Place a tortilla flat on your work surface, spoon in a generous portion of filling and sauce and roll it up snugly. Lay it seam-side down in the dish. Repeat with the remaining tortillas.
Step 4: Add the Sauce and Cheese
Once all the enchiladas are nestled in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the last cup of cheddar cheese across the surface.
Step 5: Bake
Bake at 350°F for about 25–30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
Step 6: Top and Serve
Remove from the oven and let cool slightly. Add your toppings—sour cream, salsa, tomatoes, guacamole —or let everyone top their own at the table. Serve warm and enjoy!
Variations & Add-Ins
- Make it Spicy: Use hot green chilis or stir in some jalapeños to the filling.
- Veggie Boost: Add sautéed onions, peppers, or spinach to sneak in extra vegetables.
- Different Protein: Swap chicken for shredded beef, ground turkey, or even black beans for a vegetarian option.
- Dairy-Free Twist: Use dairy-free cream cheese and shredded cheese alternatives.
Serving Suggestions
These enchiladas are hearty enough to stand alone, but they shine even more with the right sides:
- Mexican Rice or Cilantro Lime Rice
- Refried Beans or Black Beans
- Simple Side Salad with lime vinaigrette
- Chips & Guacamole (always a crowd favorite!)
Storage & Freezer Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble enchiladas but don’t bake. Wrap tightly in foil and freeze for up to 3 months. When ready, bake straight from frozen at 350°F for 45–50 minutes.
- Reheat: Warm in the oven at 325°F until heated through, or microwave individual portions.
Frequently Asked Questions
Q: Can I use corn tortillas instead?
Yes, corn tortillas work great, especially if you prefer a more traditional enchilada. Just warm them first to prevent tearing.
Q: How do I make these ahead of time?
Assemble the enchiladas in the morning, cover, and refrigerate. Bake when ready to serve.
Q: What’s the difference between green and red enchilada sauce?
Green enchilada sauce is made with tomatillos and green chilies, giving it a tangier, brighter flavor. Red sauce uses dried red chilies and tomatoes for a deeper, earthy flavor.
Q: Do gluten-free tortillas taste different?
Not at all in this recipe! Once baked, they soak up the sauce and taste just as delicious as regular tortillas.
Why This Recipe Works
The balance of cream cheese, shredded chicken, and green enchilada sauce makes these enchiladas creamy, tangy, and cheesy in all the right ways. Using rotisserie chicken cuts down prep time without sacrificing flavor, while gluten-free tortillas make the dish accessible for everyone at the table. Plus, it’s flexible—you can easily adjust the heat level, change the protein, or load them with veggies.
This recipe checks all the boxes: comforting, customizable, and quick enough for a weeknight.
Final Thoughts
These Cheesy Green Chicken Enchiladas are the kind of meal you’ll come back to again and again. They’re quick enough for busy nights, but comforting enough to serve to guests. Every bite is creamy, cheesy, and packed with flavor—and with the gluten-free tortillas, they’re friendly for every diet at the table.
So grab a baking dish, warm up those tortillas, and get ready to make a pan of enchiladas that will disappear faster than you think.
Delicious Gluten Free Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with non-stick spray, then spread about 1 cup of enchilada sauce across the bottom.
- In a medium bowl, stir together the shredded chicken, softened cream cheese, green chilis, and 2 cups of the cheddar cheese. Mix until everything is creamy and well combined.
- Spoon about ½ cup of the chicken filling into the center of each tortilla. Roll them up snugly and place seam-side down in the baking dish. Repeat with all 8 tortillas.
- Pour the rest of the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake uncovered for about 30 minutes, until the enchiladas are warmed through and the cheese is melted and golden.
- Pull them out of the oven, let them cool for a few minutes, then top with sour cream, salsa, fresh tomatoes, and sliced avocado (or let everyone top their own at the table).
- Serve warm, and enjoy every cheesy, saucy bite!
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