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
- Comfort food without the stress: These enchiladas come together quickly with simple ingredients, making them perfect for busy weeknights when you want something warm, cheesy, and satisfying.
- Creamy, flavorful filling: The combination of shredded chicken, cream cheese, green chiles, and melted cheese creates a rich, cozy bite that’s flavorful without being overpowering.
- Naturally gluten-free: No special swaps or complicated steps—this recipe is designed to work beautifully with gluten-free tortillas so everyone at the table can enjoy it.
- Family-friendly and customizable: Keep it mild for picky eaters or add extra chiles, salsa, or hot sauce for a little kick. Everyone can top their own plate just the way they like it.
- Great for leftovers: These enchiladas reheat well, making them just as delicious the next day for lunches or an easy second dinner.
- Perfect for sharing: Whether it’s a casual family meal or a low-key gathering, this is the kind of dish that disappears fast and gets requested again
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.
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
Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, add 5–10 extra minutes to the baking time since they’ll be cold going into the oven.
Do gluten-free tortillas really work for enchiladas?
They do—especially when warmed first. Gently heat the tortillas in the microwave or a dry skillet to make them more flexible before rolling. This helps prevent cracking or tearing.
Can I freeze these enchiladas?
Absolutely. Assemble the enchiladas but don’t bake them. Wrap the dish tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
What’s the best chicken to use?
Rotisserie chicken works beautifully and keeps things quick, but any cooked, shredded chicken will work—baked, boiled, or leftover chicken are all great options.
Can I use a different cheese?
Yes! A Mexican blend melts well, but cheddar, Monterey Jack, or pepper jack all work nicely depending on how mild or spicy you like things.
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 enchiladas are one of those recipes that never fail to bring everyone to the table. They’re creamy, cozy, and packed with flavor, but still simple enough to make on a busy weeknight. Whether you’re cooking for a family dinner, prepping meals ahead of time, or feeding guests who need a gluten-free option, this dish delivers every single time.
What I love most is how flexible they are—you can keep them classic or dress them up with extra toppings and sides, and they always feel satisfying and homemade. Serve them warm, pass around the sour cream and salsa, and enjoy that moment when the first forkful reminds you why comfort food like this never goes out of style.
Love international food? Try out some of my favorites:
Authentic Indian Butter Chicken
Ultimate Creamy Chicken Tikka Masala
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!
Notes
- Chicken shortcuts: Rotisserie chicken works beautifully here and saves time. Leftover baked or slow-cooked chicken is also perfect—just make sure it’s well shredded so it mixes evenly with the cream cheese.
- Cream cheese tip: Let the cream cheese come fully to room temperature before mixing. This ensures a smooth, creamy filling without lumps.
- Tortilla handling: Gluten-free tortillas can crack if they’re cold. Warm them briefly in the microwave (wrapped in a damp paper towel) or in a dry skillet before filling to keep them pliable.
- Sauce matters: Use a thick, flavorful green enchilada sauce for best results. If your sauce is thin, don’t over-sauce the bottom of the pan or the tortillas can become mushy.
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