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Gluten-free chicken enchiladas baked in green enchilada sauce and melted cheese in a casserole dish.
Summer Dempsey

Delicious Gluten Free Enchiladas

These delicious and easy gluten-free chicken enchiladas are the perfect meal to satisfy a craving for classic comfort food. They are loaded with tender chicken and smothered in a rich cheesy sauce that the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 480

Ingredients
  

Gluten Free Enchilada Ingredients
  • 18 ounces green enchilada sauce
  • 3 cups rotisserie chicken or precooked chicken, shredded
  • 8 ounces cream cheese room temperature
  • 4 ounces canned green chilis
  • 3 cups Mexican cheese shredded
  • 8-10 Gluten free tortillas
Toppings for Enchiladas
  • sour cream
  • salsa
  • Guacamole

Equipment

  • Oven

Method
 

  1. Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with non-stick spray, then spread about 1 cup of enchilada sauce across the bottom.
  2. 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.
  3. 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.
  4. Pour the rest of the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of cheddar cheese on top.
  5. Bake uncovered for about 30 minutes, until the enchiladas are warmed through and the cheese is melted and golden.
  6. 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).
  7. 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.