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.

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.
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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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