Gluten-Free Chicken Enchiladas

These gluten-free chicken enchiladas are a wholesome and flavorful twist on a classic Mexican dish, perfect for anyone avoiding gluten without sacrificing taste. Tender shredded chicken is seasoned with aromatic spices like cumin and chili powder, then simmered with sautéed onions, garlic, bell peppers, and a rich tomato-chicken broth mixture for a bold and satisfying filling. Rolled in soft, gluten-free tortillas and topped with melted cheddar cheese, these enchiladas bake to golden, bubbly perfection in under an hour. Garnished with fresh cilantro and optionally served with creamy sour cream, this easy-to-make recipe is ideal for weeknight dinners or casual entertaining. Packed with protein and naturally gluten-free ingredients, this dish is as nourishing as it is delicious.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 medium Onion, chopped
• 3 pieces Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 14.5 ounces Canned diced tomatoes
• 1 cup Gluten-free chicken broth
• 8 pieces Gluten-free tortillas
• 1 cup Shredded cheddar cheese
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Sour cream (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked. Remove from the skillet, let cool slightly, then shred with two forks.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.

Step 5

Stir in the diced red bell pepper, ground cumin, and chili powder. Cook for another 2 minutes, stirring frequently.

Step 6

Add the canned diced tomatoes and gluten-free chicken broth to the skillet. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Step 7

Mix the shredded chicken back into the skillet, stirring well to combine.

Step 8

Spread a thin layer of the chicken mixture on the bottom of a 9x13 inch baking dish.

Step 9

Fill each gluten-free tortilla with a portion of the chicken mixture, roll up tightly, and place in the baking dish seam-side down.

Step 10

Once all the tortillas are filled and placed in the dish, pour any remaining chicken mixture over the top.

Step 11

Sprinkle the shredded cheddar cheese evenly over the enchiladas.

Step 12

Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

Step 13

Remove from the oven, let cool for a few minutes, then garnish with chopped fresh cilantro.

Step 14

Serve with a dollop of sour cream if desired. Enjoy!

Nutrition Facts

Serving size	(1963.0g)

Amount per serving	% Daily Value*
Calories	2779.9

Total Fat 127.4g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 475.3mg	0%
Sodium 6455.5mg	0%
Total Carbohydrate 240.9g	0%
Dietary Fiber 31.3g	0%
Total Sugars 32.9g
Protein 163.3g	0%

Vitamin D 0IU	0%
Calcium 1510.1mg	0%
Iron 17.2mg	0%
Potassium 2007.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 23.6%

Carbs: 34.9%