My Gluten Free Enchiladas are made with tender shredded chicken, melted cheese and flavorful enchilada sauce! It’s a 30 minute meal that the whole family will love and is also great for feeding a crowd. As a gluten free girlie, I love that it’s naturally gluten free and I can just grab the easy to find ingredients in minutes.
For a dairy free option, just make sure you use a dairy free cheese and you’re good to go. This gluten chicken enchiladas recipe makes enough for 4 portions. I love this because it works as a dinner, plus there’s enough for lunch the next day! I load it with my favorite Mexican-style toppings, and it’s an instant comfort food meal.
If Mexican flavors are your thing, try my Mexican Skillet Breakfast (Gluten Free), this Mexican Street Corn Pasta Salad (Gluten Free) and my Air Fryer Burritos (Gluten Free). I’ve made a collection of my favorite Gluten Free Lunch Ideas here for you, too. Enjoy!
Why you’ll love this gluten free recipe
It’s super easy to make, and the ingredients are SO basic. Honestly, it’s just a couple of pantry staples. Plus, the method is outrageously simple!
I love that it’s a low mess dish – you can use minimal dishes and equipment to make it. The sauce comes right out of the jar so there’s no sticky pot to wash!
You’re going to love these Gluten Free Enchiladas as a delicous meal prep option that is perfect to freeze.
Ingredients and substitutions
Corn tortillas (gluten-free): Be sure to use corn tortillas that are gluten-free to keep these enchiladas gluten-free! Most corn tortillas are gluten free but I always suggest double checking the ingredients.
Red enchilada sauce: Use your favorite store-bought brand—just double-check the label to make sure it’s certified gluten free.
Shredded cooked chicken: This is a great way to use up leftover roast chicken! Or, make your own shredded chicken in the crock pot or save time and use a rotisserie chicken.
Shredded cheese: Adds creamy, melty goodness to the Gluten Free Enchiladas. Use cheddar, Monterey Jack, a Mexican blend, or a dairy free cheese if you like. A combo of cheeses is really tasty.
Bell pepper: Any color works here—red, yellow, or green. Dice it small so it spreads out evenly into the mixture.
Small onion: Make sure to dice it as fine as you can.
Olive oil: Use a good quality olive oil. Avocado oil works well, too.
Directions (step by step)
Prepare the veggies: Dice the bell pepper and onion, then set them aside.
In a skillet over medium heat, warm a little olive oil. Add the diced veggies and sauté for 4–5 minutes until softened, stirring them so they don’t burn.
Prepare the tortillas: To make the tortillas easier to roll, warm them briefly in the microwave or oven—just a few seconds will do it.
Fill the tortillas: Fill each tortilla with a scoop of shredded chicken, then layer on some of the sautéed peppers and onions. Roll them up snugly and place them seam-side down in a baking dish.
Add sauce: Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well coated.
Top with cheese: Scatter shredded cheese over the top.
Cook the gluten free chicken enchiladas: Bake uncovered for 20–25 minutes, until the cheese is melted and everything is hot and bubbly.
Rest: Let the Gluten Free Enchiladas rest for a few minutes before serving.
Optional toppings: Add a sprinkle of chopped cilantro, some creamy avocado slices, or a spoonful of sour cream for extra flavor and flair.
Expert tips and tricks
Corn tortillas are naturally more delicate than flour ones—warming them softens the texture and helps prevent cracking when rolling. Wrap them in a damp paper towel and microwave for 20–30 seconds, or heat them briefly in a dry skillet.
Less is more when it comes to filling! Overstuffing these Gluten Free Enchiladas makes them harder to roll and can cause them to burst while baking. A few spoonfuls of filling per tortilla is plenty.
A slightly thicker sauce clings better to the enchiladas and won’t pool at the bottom of the dish. If your sauce is on the thin side, let it simmer for a few minutes to reduce slightly before using.
Give the enchiladas 5–10 minutes to cool after baking. This helps everything set in your Gluten Free Chicken Enchiladas.
Variations
Make a veggie version by swapping the chicken for a mixture of sautéed mushrooms, zucchini, black beans, and corn.
Use seasoned ground beef or ground turkey instead of shredded chicken in your Gluten Free Enchiladas.
Substitute red enchilada sauce with green enchilada sauce (made with tomatillos and green chilies). I love this tangy tasting sauce!
Storaging and meal prepping the gluten free enchiladas
This recipe for Gluten Free Enchiladas is incredible for meal prepping. Assemble the enchiladas (without baking), cover tightly, and freeze.
When ready to enjoy, thaw in the fridge overnight and bake as directed. You can also freeze leftovers and reheat them later. They will freeze well for up to 4 months.
FAQs
How can I prep these gluten free enchiladas ahead of time?
Prepare the Gluten Free Enchiladas according to my recipe, but do not bake. Store in the refrigerator, covered, for up to 24 hours or in the freezer for up to three months.
Are enchiladas always gluten-free?
Enchiladas are often naturally gluten-free. They are traditionally made with corn tortillas. Be sure to check the ingredients for the tortillas, sauce and filling to make sure they don’t contain any wheat or gluten containing ingredients.
Are enchiladas made with corn or flour tortillas?
Enchiladas are traditionally made with corn tortillas. Corn tortillas are naturally gluten-free so they’re perfect to keep these enchiladas gluten-free. I always like to check the ingredients on the package just in case.
Can I make these enchiladas dairy-free?
Yes! You can use your favorite dairy free cheese in place of the cheese to make these Gluten Free Chicken Enchiladas dairy free. The sauce is naturally gluten-free and very flavorful.
Looking for more gluten free recipes
Gluten Free Enchiladas
Ingredients
- 8 corn tortillas gluten free
- 1 28 oz can of red enchilada sauce
- 2 cups shredded cooked chicken store bought or homemade
- 1 ½ cups shredded cheese cheddar, Monterey Jack, mexican blend or dairy-free sub
- 1 bell pepper
- 1 small onion
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the peppers and onions by dicing them. Set aside.
- Heat a little olive oil in a pan over medium heat. Sauté the diced bell pepper and onion for 4–5 minutes until soft. Take care not to burn them.
- Lightly warm your tortillas in oven or microwave to make them pliable. Just a few seconds should do it.
- Spoon the shredded chicken into each tortilla and top them with peppers and onions. Roll your enchiladas tightly, and place seam-side down into a baking dish.
- Pour enchilada sauce over the rolled tortillas. Make sure to coat the enchiladas entirely.
- Sprinkle shredded cheese on top.
- Bake the Gluten Free Enchiladas uncovered for about 20–25 minutes, until bubbly and golden on top.
- Let cool slightly before serving.
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