Gluten Free Chicken Enchiladas Recipe


For the filling:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup shredded Mexican cheese blend

For the sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons gluten-free all-purpose flour
  • 2 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained (like Rotel)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

For assembly:

  • 8-10 gluten-free corn tortillas
  • 1 cup shredded Mexican cheese blend


  • Large skillet
  • Medium saucepan
  • 9×13 inch baking dish


Make the filling:

  • Heat olive oil in a large skillet over medium heat.
  • Add onions and sauté until softened, about 5 minutes.
  • Stir in chili powder, cumin, garlic powder, salt, and pepper. Cook for 30 seconds, stirring constantly.
  • Add shredded chicken and 1/2 cup of the shredded cheese. Cook, stirring occasionally, until heated through.

Make the sauce:

  • Heat olive oil in a medium saucepan over medium heat.
  • Whisk in gluten-free flour until smooth. Gradually whisk in chicken broth, tomatoes and chiles, chili powder, cumin, and salt.
  • Bring to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.

Assemble the enchiladas:

  • Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  • Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to make them pliable.
    Dip a tortilla in the enchilada sauce to lightly coat it.
  • Place about 1/4 cup of the chicken filling down the center of the tortilla. Roll tightly and place seam-side down in the baking dish.
  • Repeat with remaining tortillas, fitting them snugly in the dish.
  • Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle with the remaining cup of shredded cheese.

Bake and serve:

  • Bake uncovered for 20-25 minutes, or until heated through and cheese is melted and bubbly.
  • Let rest for 5 minutes before serving. Serve with your favorite toppings like sour cream, guacamole, chopped cilantro, or salsa.


  • Adjust the spice: Customize the spice level by using mild or spicy diced tomatoes and green chiles and adjusting the chili powder.
  • Make it creamy: Stir in a bit of sour cream or softened cream cheese into the chicken filling for extra richness.
  • Leftovers: Enchiladas reheat beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious gluten-free chicken enchiladas!


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