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Gluten free chicken enchiladas

Gluten free chicken enchiladas

Easy chicken enchiladas made with leftover shredded chicken and homemade sauce.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Tara Buss


  • Sauce
  • 1 T. olive oil butter or expeller pressed coconut oil
  • 1 clove garlic minced
  • 1/3 cup tomato paste
  • 1 3/4 c. chicken broth
  • 1 tsp. cumin
  • 1/2 tsp. sea salt add more to taste if broth is not salted
  • Filling
  • 1 T. olive oil butter, or expeller pressed coconut oil
  • 2 cloves garlic minced
  • 1 cup onion diced
  • 2 cups shredded chicken
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 3 T. enchilada sauce recipe above
  • 1 c. jack cheese
  • 10-12 small organic corn tortillas Food for Life is a decent brand
  • 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.