Creamy Gluten‑Free Chicken Enchiladas
These creamy gluten‑free chicken enchiladas are a weeknight favorite, baked with a quick homemade sauce and plenty of melted cheese.
The corn tortillas stay tender and the filling is rich with sour cream and shredded chicken. It’s the kind of dinner that feels like a treat but comes together without a fuss.
Why These Enchiladas Are a Weeknight Win
I reach for this recipe when I want something satisfying with very little effort. The sour cream in the filling keeps every bite luscious, and the sauce takes only a few minutes on the stove.
Because everything is built on corn tortillas, the dish is naturally gluten free and still tastes exactly like the enchiladas I grew up eating. Leftovers hold up beautifully for lunch the next day, too.
Ingredients
- 1 tbsp olive oil: for sauteing the onion.
- 1 small yellow onion, diced: about ½ cup.
- 1 can (15 oz) plain tomato sauce: check the label to be sure it’s gluten free.
- 2 tbsp chili powder: pure chili powder, not a blend that may contain flour.
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt, plus more to taste
- 2 cups shredded cooked chicken: rotisserie or poached breasts work nicely.
- ½ cup sour cream: full‑fat keeps the filling creamy.
- 2 cups shredded Mexican blend cheese, divided: 1 cup for the filling, 1 cup for the top.
- 10 small corn tortillas (6‑inch): naturally gluten free if the package says 100% corn.
- Fresh cilantro, chopped: for a bright finish.
Variations / Substitutions
- Swap the chicken: use 2 cups cooked black beans and a little extra cheese for a vegetarian version.
- Go green: substitute a 15‑ounce can of green enchilada sauce for the homemade red sauce.
- Add heat: stir a minced chipotle in adobo into the sauce while it simmers.
- Dairy‑free: use your favorite plant‑based shredded cheese and sour cream alternative.
Crispy Gluten Free Churros make a perfect dessert to serve after these enchiladas.
How to Make Creamy Gluten‑Free Chicken Enchiladas
Step 1: Saute the Onion
Preheat the oven to 375°F (190°C). Set a skillet over medium heat and add the 1 tbsp olive oil. Once shimmering, add the diced onion and cook, stirring now and then, for about 5 to 7 minutes, until softened and lightly golden.
The onion should be translucent with some browning at the edges. This step builds the base flavor for the sauce, so don’t rush it.
Step 2: Simmer the Enchilada Sauce
Stir in the 15‑ounce can of tomato sauce, 2 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, ½ tsp onion powder, and ½ tsp salt. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble for 5 minutes, stirring a couple of times, so the spices bloom and the sauce thickens slightly.
Taste and add another pinch of salt if needed. The sauce should be smooth, deeply red, and fragrant. Remove it from the heat and set it aside.
Step 3: Mix the Filling
In a large bowl, combine the 2 cups shredded chicken, ½ cup sour cream, and 1 cup of the shredded cheese. Scoop about ½ cup of the warm enchilada sauce into the bowl and stir everything together until well coated.
The filling should be moist but not soupy. This keeps the chicken from drying out during baking.
Step 4: Roll the Enchiladas
Spread a thin layer, about ¼ cup, of the enchilada sauce across the bottom of a 9×13‑inch baking dish. Warm the corn tortillas so they are pliable: wrap them in a damp paper towel and microwave for 30 to 45 seconds. Spoon about 2 tablespoons of the chicken filling down the center of each tortilla, roll snugly, and place seam‑side down in the dish. Repeat with the remaining tortillas.
They should fit snugly in one layer. If a tortilla cracks, just tuck it in; the sauce will cover any small tears once baked.
Step 5: Bake the Enchiladas and Serve
Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading gently to cover all the edges. Sprinkle the remaining 1 cup of cheese on top. Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and starting to turn golden in spots.
Remove the dish from the oven and let it rest for 5 minutes so the sauce can settle. Scatter fresh cilantro over the top, serve hot right from the dish, and watch them disappear.
Tips for the Best Enchiladas
- Rotisserie chicken shaves a good 15 minutes off prep; just shred and go.
- For a smoky kick, stir a minced chipotle pepper in adobo into the sauce while it simmers.
- To make ahead, assemble the enchiladas without baking, cover, and refrigerate up to 24 hours. Bake as directed, adding 5 to 8 minutes.
- If using leftover cooked chicken from the fridge, reheat it briefly so the filling doesn’t go into the oven cold.
Storing Leftovers
Leftover enchiladas keep well. Store them in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for about 15 minutes, or microwave individual portions until hot. The flavors are even better the next day.
What to Serve with Creamy Gluten‑Free Chicken Enchiladas
A bright cabbage slaw with lime juice cuts through the richness, and a side of cilantro lime rice soaks up any extra sauce. Sliced avocado or a simple dressed salad works, too.
Frequently Asked Questions
Are corn tortillas always gluten free?
Most are, but always check the package. Some brands add wheat flour as a binder, so look for labels that say 100% corn or certified gluten free.
Why did my tortillas crack when I rolled them?
They likely needed a bit more warming. Wrapping them in damp paper towels and microwaving until steamy makes them pliable, and the thin layer of sauce in the pan helps hold everything together.
Can I freeze these enchiladas?
Yes, freeze them unbaked for up to 3 months. Wrap the dish tightly and bake straight from frozen, adding 15 to 20 minutes to the bake time.
Creamy Gluten‑Free Chicken Enchiladas Recipe
Ingredients
Method
- Preheat oven to 375°F. Heat the 1 tbsp oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 5 to 7 minutes.
- Stir in the tomato sauce, chili powder, cumin, garlic powder, onion powder, and salt. Bring to a simmer, then cook on low for 5 minutes. Remove from heat.
- In a bowl, mix the chicken, sour cream, 1 cup of the cheese, and ½ cup of the warm sauce.
- Spread a thin layer of sauce in a 9×13‑inch baking dish. Warm the tortillas (wrap in damp paper towel, microwave 30‑45 seconds). Spoon filling down the center of each, roll snugly, and place seam‑side down in the dish.
- Pour the remaining sauce over the enchiladas and top with the remaining 1 cup cheese. Bake 20 to 25 minutes until bubbly and golden. Let rest 5 minutes, garnish with cilantro, and serve.
Notes
