Gluten free chicken enchiladas

When my husband and I get a chance to go on a rare date night, we frequently choose Mexican.  Chimichangas, tacos, burritos, quesadillas, enchiladas…you name it, we love it.

Mexican food is just so flavorful and delicious, that I can’t get enough and rarely get tired of it.

I’ve been dabbling in making my own Mexican at home and slowly I’m getting more skilled in the art of at-home Mexican dishes.

This weekend we had tons of snow and I was craving some chicken enchiladas.  Obviously I couldn’t get out in the foot of snow to satisfy my Mexican craving, so instead I had to conquer them at home, and I think they turned out pretty tasty if I do say so myself.

Chicken enchiladas with homemade sauce

This will be my go-to chicken enchilada recipe from now on.  They’re fairly simple and and are gluten free.  If you don’t like corn tortillas, feel free to use a flour tortilla if you don’t have problems with gluten.  Personally I prefer flour tortillas, but I’m trying to reduce wheat a bit in our household this year.  If you’re looking for a vegetarian enchilada recipe, these black bean, corn and spinach enchiladas are really good as well.  If you use corn tortillas and this sauce recipe, that one can be gluten free too.

Recipe note:  If you don’t already have shredded chicken and chicken stock, boil a whole chicken in enough water to cover the chicken for about an hour or until the leg can be pulled off easily.  This will give you your chicken that you can shred and chicken stock.

Happy eating, friends!

Gluten free chicken enchiladas
Serves 4
Easy chicken enchiladas made with leftover shredded chicken and homemade sauce.
Write a review
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
552 calories
43 g
110 g
24 g
43 g
12 g
378 g
1247 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 552
Calories from Fat 210
% Daily Value *
Total Fat 24g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 110mg
Sodium 1247mg
Total Carbohydrates 43g
Dietary Fiber 6g
Sugars 5g
Protein 43g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Sauce
  2. 1 T. olive oil, butter or expeller pressed coconut oil
  3. 1 clove garlic, minced
  4. 1/3 cup tomato paste
  5. 1 3/4 c. chicken broth
  6. 1 tsp. cumin
  7. 1/2 tsp. sea salt (add more to taste if broth is not salted)
  8. Filling
  9. 1 T. olive oil, butter, or expeller pressed coconut oil
  10. 2 cloves garlic, minced
  11. 1 cup onion, diced
  12. 2 cups shredded chicken
  13. 1 tsp. cumin
  14. 1/2 tsp. chili powder
  15. 1/2 tsp. salt
  16. 3 T. enchilada sauce (recipe above)
  17. 1 c. jack cheese
  18. 10-12 small organic corn tortillas (Food for Life is a decent brand)
  19. 1 additional cup of jack cheese for topping
  1. In a saucepan, over medium heat, saute garlic in fat of choice for a couple of minutes until fragant but not browning.
  2. Add tomato paste, chicken broth, cumin, and salt. Simmer for about five minutes.
  3. In a separate pan, saute garlic and onions until onions are softened and translucent.
  4. Add shredded chicken spices, and 2 T. enchilada sauce.
  5. Stir in cheese.
  6. Pour a small amount of sauce in bottom of a 9x13 baking dish.
  7. Warm corn tortillas to make pliable.
  8. Place a small amount of chicken/cheese mixture in a corn tortilla and tightly roll.
  9. Place seam side down in baking dish. Repeat with remainder of tortillas.
  10. Top with remainder of sauce and 1 additional cup of shredded jack cheese.
  11. Bake at 350 for 20 minutes until hot and bubbly.
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  1. […] Eat Well Spend Smart Gluten-Free Chicken Enchiladas  […]

  2. Ada Marie Cooper September 29, 2018 at 6:18 pm - Reply

    This all looks so good. But our family of 4 has gradually changed to 2. I need healthy meal plans just for two. We are retired and find our eating out several times a week is playing havoc with our budget!

    • Tara Buss September 29, 2018 at 10:21 pm - Reply

      Hi Ada. Thanks for the comment. Of course I’m not cooking for just two so I would have to speculate what I would do in your case and not by experience. I have a few ideas that you could try. Freezing extras would be a great option and would cut down on cooking later in the month. You could use a recipe for four such as these enchiladas but put them in two small 8×8 dishes instead of 1 large 9×13 pan. Cook one and freeze the other for later. You could also freeze leftovers, which would work well if you made a pot of soup/stew and had extras.

      My other suggestion would be to split recipes in half. So if a recipe called for 8 chicken thighs and four potatoes, just cut the recipe in half and use four thighs and two potatoes.

      You could also always pre-portion your meat when you get home from the store. If you buy a larger package of chicken/beef/pork, separate into smaller portions and freeze in freezer bags.

      One last thing is to think about how ingredients can do double duty in your meal plan. For example, you may not be able to eat an entire head of cauliflower or cabbage in one meal with just the two of you, so plan to use it for a couple of meals in the same week.

      I have had requests for different kinds of meal plans including those for singles and couples, so hopefully I can make some in the near future. Good luck to you!

  3. Jeanne October 23, 2018 at 7:49 pm - Reply

    This was so good! I added olives (leftover from a weekend meal) to the enchiladas and pan fried zucchini on the side. I didn’t know home made enchilada sauce could be so easy!! I used broth I made from a whole roasted chicken we ate last night. I was worried it would be a lot of work to make the broth and the sauce but it was super easy. Thank you so much!

  4. Natalie November 4, 2018 at 4:01 pm - Reply

    We’ve tried many of your recipes and I haven’t been disappointed yet, but this is one of my favorites! I love mexican food and we don’t eat out EVER because it is so expensive and these are easy to make! Thanks a bunch!

    • Tara Buss November 8, 2018 at 4:17 pm - Reply

      Wonderful, Natalie! Comments like this just warm my heart!

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