Gluten-Free Creamy White Enchilada

Indulge in the rich, comforting flavors of this Gluten-Free Creamy White Enchilada recipe, a perfect twist on a classic favorite that’s big on taste and friendly to gluten-free eaters. Tender corn tortillas are generously filled with seasoned shredded chicken, diced green chilies, and warm spices, then rolled and smothered in a silky, melt-in-your-mouth white sauce made with cream cheese, sour cream, and gluten-free chicken broth. Topped with bubbling Monterey Jack cheese and a bright sprinkle of fresh cilantro, these enchiladas come together in just 45 minutes, making them an ideal weeknight dinner or crowd-pleasing party dish. Whether you’re craving a hearty Mexican-inspired meal or looking for a gluten-free comfort food recipe, these creamy enchiladas deliver bold flavor and irresistible texture in every bite!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 pieces Gluten-free corn tortillas
• 3 cups Cooked shredded chicken
• 4 ounces Green chilies, diced
• 8 ounces Cream cheese, softened
• 1 cup Sour cream
• 1 cup Gluten-free chicken broth
• 2 cups Monterey Jack cheese, shredded
• 0.25 cup Cilantro, chopped
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking dish by lightly greasing it.

Step 2

In a large bowl, mix together the shredded chicken, half of the green chilies, onion powder, garlic powder, salt, and black pepper.

Step 3

Warm the gluten-free corn tortillas by wrapping them in damp paper towels and microwaving for about 30 seconds to make them pliable.

Step 4

Fill each tortilla with approximately 1/4 cup of the chicken mixture and roll them up tightly. Place the filled tortillas seam-side down in the prepared baking dish.

Step 5

In a medium saucepan over medium heat, combine the softened cream cheese, sour cream, remaining green chilies, and gluten-free chicken broth. Stir until the mixture is smooth and creamy.

Step 6

Pour the creamy sauce evenly over the enchiladas in the baking dish.

Step 7

Sprinkle the shredded Monterey Jack cheese over the top of the sauce.

Step 8

Bake the enchiladas in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Step 9

Garnish the enchiladas with chopped cilantro before serving.

Step 10

Serve hot and enjoy your Gluten-Free Creamy White Enchilada!

Nutrition Facts

Serving size	(2414.6g)

Amount per serving	% Daily Value*
Calories	4859.1

Total Fat 248.7g	0%
Saturated Fat 132.0g	0%
Polyunsaturated Fat g
Cholesterol 1174.4mg	0%
Sodium 5040.7mg	0%
Total Carbohydrate 354.8g	0%
Dietary Fiber 40.5g	0%
Total Sugars 41.8g
Protein 342.0g	0%

Vitamin D 48.0IU	0%
Calcium 2795.5mg	0%
Iron 20.0mg	0%
Potassium 3537.0mg	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: 44.5%

Protein: 27.2%

Carbs: 28.2%