Gluten-Free Classic Chicken Enchiladas

Transform your weeknight dinner routine with these Gluten-Free Classic Chicken Enchiladas, a wholesome twist on a beloved Mexican comfort food. Packed with tender shredded chicken, diced green chiles, and smothered in a rich, homemade gluten-free enchilada sauce, this recipe brings bold, savory flavors to the table without compromising dietary needs. Each bite is wrapped in soft corn tortillas, topped with gooey melted Monterey Jack cheese, and finished with a sprinkling of fresh cilantro for a pop of herbaceous brightness. Perfect for gluten-sensitive eaters and enchilada enthusiasts alike, this easy recipe is ready in under an hour and serves six, making it an ideal choice for cozy family meals or casual entertaining.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion, diced
• 3 Garlic cloves, minced
• 3 cups Cooked chicken breast, shredded
• 1 cup Green chiles, canned, diced
• 1 cup Gluten-free chicken broth
• 2 tablespoons Gluten-free flour blend
• 1 cup Tomato sauce
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 small Corn tortillas
• 2 cups Monterey Jack cheese, shredded
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

Step 3

Add minced garlic to the skillet and sauté for another 1 minute.

Step 4

Stir in the shredded chicken and green chiles, mixing well. Cook for another 2 minutes, then set aside.

Step 5

In a medium saucepan, heat the gluten-free chicken broth over medium heat.

Step 6

Whisk in the gluten-free flour blend and cook for 2–3 minutes until slightly thickened.

Step 7

Add the tomato sauce, chili powder, ground cumin, salt, and black pepper to the saucepan, stirring well. Simmer for 5 minutes until the sauce thickens slightly.

Step 8

Pour 1/2 cup of the sauce into the bottom of a 9x13 inch baking dish.

Step 9

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Step 10

Spoon some of the chicken mixture and a bit of shredded cheese onto each tortilla, roll them up, and place seam side down in the prepared baking dish.

Step 11

Pour the remaining sauce over the rolled tortillas, ensuring they are well covered.

Step 12

Sprinkle the remaining cheese over the top.

Step 13

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

Step 14

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(2314.3g)

Amount per serving	% Daily Value*
Calories	3474.7

Total Fat 142.4g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 808.3mg	0%
Sodium 7062.7mg	0%
Total Carbohydrate 233.1g	0%
Dietary Fiber 42.7g	0%
Total Sugars 23.6g
Protein 309.7g	0%

Vitamin D 56.3IU	0%
Calcium 2035.6mg	0%
Iron 20.4mg	0%
Potassium 3384.2mg	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: 37.1%

Protein: 35.9%

Carbs: 27.0%