My Gluten Free Enchiladas are made with tender shredded chicken, melted cheese and flavorful enchilada sauce! It’s a 30 minute meal that the whole family will love and is also great for feeding a crowd. As a gluten free girlie, I love that it’s naturally gluten free and I can just grab the easy to find ingredients in minutes.
For a dairy free option, just make sure you use a dairy free cheese and you’re good to go. This gluten chicken enchiladas recipe makes enough for 4 portions. I love this because it works as a dinner, plus there’s enough for lunch the next day! I load it with my favorite Mexican-style toppings, and it’s an instant comfort food meal.
Gluten Free Enchiladas
Ingredients
8 corn tortillas gluten free
1 28 oz can of red enchilada sauce
2 cups shredded cooked chicken store bought or homemade
1 ½ cups shredded cheese cheddar, Monterey Jack, mexican blend or dairy-free sub
1 bell pepper
1 small onion
Olive oil for sautéing
Instructions
Preheat oven to 375°F (190°C).
Prepare the peppers and onions by dicing them. Set aside.
Heat a little olive oil in a pan over medium heat. Sauté the diced bell pepper and onion for 4–5 minutes until soft. Take care not to burn them.
Lightly warm your tortillas in oven or microwave to make them pliable. Just a few seconds should do it.
Spoon the shredded chicken into each tortilla and top them with peppers and onions. Roll your enchiladas tightly, and place seam-side down into a baking dish.
Pour enchilada sauce over the rolled tortillas. Make sure to coat the enchiladas entirely.
Sprinkle shredded cheese on top.
Bake the Gluten Free Enchiladas uncovered for about 20–25 minutes, until bubbly and golden on top.
Let cool slightly before serving.