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Gluten Free Enchiladas

December 22, 2020 Main Dish Recipes, Recipes

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Gluten free enchiladas on a plate

These gluten free enchiladas are filled with a delicious chicken and bean mixture. They’re simple to make for a quick weeknight dinner. 

Gluten free enchiladas on a plate

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 enchiladas with sour cream and cilantro

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.

  • Refried beans in the tortilla
  • Chicken and refried beans layered in the corn tortilla
  • Enchilada sauce on top of chicken and refried beans
  • Cheese layer on the tortilla
  • Enchiladas in the pan before cooking
  • Gluten free enchiladas in the pan after baking

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 in the baking pan
Gluten free chicken enchiladas on a plate

Gluten Free Enchiladas

These gluten free enchiladas are filled with a delicious chicken and bean mixture. They’re simple to make for a quick weeknight dinner.
$1.46 per serving
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chicken, Enchilada
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 518kcal
Author: Annemarie Rossi

Ingredients

  • 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)

Instructions

  • 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.

Nutrition Estimate

Calories: 518kcal | Carbohydrates: 46g | Protein: 35g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 1757mg | Potassium: 444mg | Fiber: 6g | Sugar: 10g | Vitamin A: 954IU | Vitamin C: 4mg | Calcium: 368mg | Iron: 4mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Price Breakdown

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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Gluten free enchiladas with cilantro and sour cream

Note: This post was first published in 2013, and it was updated in 2020.

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Comments

  1. Annemarie says

    October 7, 2014 at 12:38 pm

    Caren, I typically use cheddar, but Monterey Jack is good too.

    Reply
  2. Flor Mariscal says

    September 11, 2014 at 4:59 pm

    I am mexican , and I am glad that you have this recipe with corn tortillas, this are the real enchiladas. You can add more sauce if you want too. We have another recipe in Mexico that we call “enfrijoladas”, we make a sauce by blending the beans with chicken broth and use it as a sauce. They are delicious too. Thanks again.

    Reply
    • Annemarie says

      September 11, 2014 at 8:59 pm

      That sounds delicious, Flor. So simple! Thanks for sharing.

      Reply
  3. kirsten@FarmFreshFeasts says

    April 14, 2013 at 10:17 am

    Annemarie,
    Looks great to me! I can’t tell if I’ve been enamored of salsa verde on enchiladas because I canned a batch of it (and therefore it’s in my pantry) or because it really is my current fave, but I think I need to try this chipotles in adobo that I hear about to make a meaningful comparison. That’s my story.

    Thanks!

    Reply
    • Annemarie says

      April 14, 2013 at 7:50 pm

      Kirsten, I adore salsa verde, but you really should try this version too. The flavor of the chipotles in adobo is amazing.

      Reply
  4. Celiac Kiddo says

    April 12, 2013 at 10:54 am

    Yum! Looks wonderful. I love Mexican food too, and also love that it’s mostly naturally gluten free.
    -Dana

    Reply
    • Annemarie says

      April 12, 2013 at 11:03 am

      Thanks, Dana! As long as you avoid flour tortillas, you’re generally safe with Mexican food in a gluten-free diet.

      Reply

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Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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