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These gluten free enchiladas are filled with a delicious chicken and bean mixture. They’re simple to make for a quick weeknight dinner.
Enchiladas are such a delicious comfort food meal. My family loves Mexican flavors, so we end up having taco night more often than just on Tuesdays. From sweet potato black bean enchiladas to vegetarian enchilada casserole and taco soup, there are so many different ways to enjoy these irresistible flavors.
These gluten free chicken enchiladas are always popular at dinnertime. The filling is a simple mixture of refried beans, chicken, enchiladas, and cheese. I roll them up in gluten free corn tortillas, and top them off with more enchilada sauce and cheese. There’s nothing complicated about these enchiladas, but they taste as good as the ones you’d get at a restaurant.
Gluten Free Chicken Enchilada Tips
Corn tortillas are a great option for gluten free enchiladas. Some brands tend to crack more than others, so it’s always a good idea to warm them up before rolling the enchiladas. You can place them in a covered casserole dish in the oven to warm them up, or microwave a few tortillas on a plate with a slightly damp paper towel on top of them.
My homemade enchilada sauce is delicious in this recipe. Store-bought sauce works well, too.
If you have leftovers, you can store them in the refrigerator for up to 4 days, or freeze for later. Once defrosted, reheat them in a covered dish in the oven at 350 degrees until warm, about 10 minutes.
For a different variation, you can substitute ground beef, ground chicken, or ground turkey for the chicken breast. I recommend stirring the diced chili peppers into the ground meat mixture after you brown it, and then add the meat to the enchiladas as instructed in the recipe.
Gluten Free Enchiladas
- 1 tbs olive oil
- 1 lb chicken breast (or 3 cups cooked shredded chicken)
- salt and pepper to taste
- 4 oz diced green chilis
- 15 oz refried beans
- 15 oz enchilada sauce divided
- 2 cups shredded cheddar cheese
- 12 6-inch corn tortillas (gluten-free)
- Preheat the oven to 350 degrees and grease a 9 by 13 inch baking dish.
- Cut the chicken into strips about one inch thick for faster cooking, if desired. Add the olive oil to a large skillet, and heat over medium. Add the chicken strips and sprinkle with salt and pepper to taste. Cook for 3 to 4 minutes on each side, or until the internal temperature reaches 165 degrees. Shred the chicken, or dice it into small pieces.
- Place the cooked chicken pieces in a bowl, and stir in the diced green chilis.
- Warm the tortillas in a covered casserole dish in the oven while you prepare the other ingredients (about 10 minutes). Alternately, you can microwave 4 tortillas at a time between 2 slightly damp paper towels for 20 seconds (or until soft). This will make them easier to roll.
- Add beans, cooked chicken, enchilada sauce, and cheese to the center of each tortilla (about 1 ½ to 2 tablespoons of each ingredient). Roll each tortilla, then place it open side down in the greased 9 by 13 inch baking dish. Once all the filled tortillas have been arranged in the pan, spread the remaining cup of enchilada sauce over the tortillas, then sprinkle with the remaining cup of cheese.
- Bake uncovered for 10 to 15 minutes, or until the enchiladas are heated and the cheese is melted.
This recipe costs a total of $8.78 to make, or $1.46 per serving. Try these easy gluten free enchiladas for a hearty, delicious meal.
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Note: This post was first published in 2013, and it was updated in 2020.