Easy Gluten Free Enchiladas
Whenever I have leftover chicken, I think about making enchiladas. It’s a good way to use up whatever chicken you have on hand, and it’s a recipe that doesn’t taste like leftovers. I don’t know about you, but leftovers are not my favorite.
The only thing that separates a regular enchilada from a gluten-free one, is the tortillas and potentially the sauce/spices (if you use pre-made). True to my cooking style – I used premade gluten-free enchilada sauce. This makes getting dinner on the table quick and easy!
Gather your Ingredients
- Corn Tortillas – make sure whatever tortillas you are using are gluten-free.
- Shredded or Diced Chicken – You can cook a couple of chicken breasts or use leftover Rotisserie or cubed-up chicken.
- Gluten-Free Enchilada Sauce – I use Frontera Red Chile Enchilada Sauce.
- Cream Cheese – you can use low-fat or regular.
- Shredded Cheese – Use your favorite Mexican-style cheese blend, or shred up some Cheddar, Monterey, Queso, and/or Colby Jack Cheese.
- Diced Chiles – this is a small can and you can find it easily in the grocery store.
- Seasoned Salt – this spice is a hard worker for me in the kitchen as I use it in a lot of recipes.
- Parsely – for color and a finishing touch.
Why You’ll Love This Recipe
- 30-minute meal
- Make use of leftovers!
- Budget Friendly meal
- Can easily be doubled for a crowd.
Gluten Free Enchiladas – Easy 30 minute Meal
Delicious corn tortillas with a creamy chicken and cheese filling and baked to perfection in a red enchilada sauce. On your table in about 30 minutes.
Equipment
- 1 13×9 casserole pan
Ingredients
- 2 cups cooked chicken shredded or finely cubed
- 10 corn tortillas ensure you are using gluten free tortillas
- 16 oz red enchilada sauce I use 2 packets of frontera red chile sauce
- 8 oz cream cheese softened, (low fat or regular)
- 4 oz can diced green chiles
- 1 cup shredded mexican style cheese divided
- 1 tsp seasoned salt
- chopped parsely
- pico de gallo, salsa and sour cream for serving
Instructions
- Preheat oven to 350 degrees. Cover the bottom of a 13×9 casserole dish in a layer of enchilda sauce.
- In a mixing bowl, combine cooked chicken, seasoned salt, cream cheese, diced chiles, and ½ cup of cheese mixture.
- Wrap stack of corn tortillas in a damp paper towel or tea towel, and microwave for about 30-45 seconds to soften them up.
- Place a bit of filling towards the bottom of each tortilla, then carefully wrap and place seam side down in the casserole dish. (Tortillas will sit in enchilada sauce.) Continue with all tortillas.
- Pour the remainder of enchilada sauce on top of the rolled tortillas and then cover with the reminaing ½ cup shredded cheese.
- Bake at 350 degrees for about 20-25 minutes until hot and cheese is melted.
- Serve with pico de gallo and sour cream. Enjoy!
Notes
A couple of ways to keep your tortillas from breaking:
- Warm them in the microwave first.
- Don’t overfill them.
- Give your enchiladas a few minutes out of the oven to “settle”.
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