Q1: Can I use flour tortillas instead of corn tortillas for this recipe?

No, flour tortillas would not keep this recipe gluten-free, as traditional flour tortillas contain wheat flour with gluten. The recipe specifically calls for 12 gluten-free corn tortillas to maintain its gluten-free status. If you need a softer texture than corn tortillas provide, look for certified gluten-free flour tortillas made from alternative flours like rice, almond, or cassava flour. As mentioned in Step 7, warming the corn tortillas for 20-30 seconds wrapped in a damp paper towel will make them more pliable and easier to roll without cracking.

Q2: What can I substitute for sour cream if I'm dairy-free or lactose intolerant?

You can substitute the 1/2 cup of sour cream called for in Step 5 with several dairy-free alternatives. Greek yogurt (dairy-free coconut or almond-based versions) works well and maintains the creamy texture of the filling. You could also use dairy-free sour cream made from cashews or coconut cream, which are widely available in most grocery stores. If you go dairy-free with the sour cream, you'll also want to replace the 3 cups of shredded Mexican cheese blend with dairy-free cheese alternatives, though be aware this will change the overall flavor and melting characteristics of the dish.

Q3: How do I know when the enchiladas are fully cooked and ready to remove from the oven?

While the complete baking instructions appear in the steps beyond Step 10, enchiladas are typically done when the cheese on top is fully melted, bubbly, and starting to turn golden brown around the edges. Since the chicken filling is already cooked (using 3 cups of cooked chicken breast as listed in the ingredients), you're primarily heating the dish through and melting the cheese. The enchilada sauce should be bubbling around the edges of the baking dish, which usually takes 20-25 minutes at 375°F as specified in Step 1. If you've covered the dish with aluminum foil (listed in the equipment), remove it for the last 5-10 minutes to allow the cheese to brown slightly on top.

Q4: Can I prepare these enchiladas ahead of time, and if so, how should I store them?

Yes, these enchiladas are excellent for make-ahead meal preparation. You can assemble the entire dish through Step 10 (after adding the cheese topping but before baking), then cover the 9x13-inch baking dish tightly with aluminum foil and refrigerate for up to 24 hours before baking. When ready to cook, you may need to add an extra 10-15 minutes to the baking time since you're starting with a cold dish. Alternatively, you can fully bake the enchiladas, let them cool completely, and refrigerate for 3-4 days or freeze for up to 3 months. Reheat refrigerated enchiladas covered at 350°F for 20-25 minutes, or thaw frozen enchiladas overnight in the refrigerator before reheating.

Gluten-Free Chicken Enchiladas

These gluten-free chicken enchiladas bring all the comfort and flavor of traditional Mexican-inspired enchiladas without any gluten. Tender shredded chicken is combined with melted cheese, wrapped in soft gluten-free corn tortillas, and smothered in a rich, flavorful enchilada sauce before being baked to bubbly perfection. The result is a dish that's just as satisfying as the classic version, with gooey cheese, savory chicken, and a perfectly balanced sauce that ties everything together.

Enchiladas have long been a staple of Mexican cuisine, with origins dating back centuries. This gluten-free adaptation maintains all the authentic flavors while making the dish accessible to those avoiding gluten. By using naturally gluten-free corn tortillas and ensuring all other ingredients are certified gluten-free, you can enjoy this beloved comfort food without worry. The combination of cumin, chili powder, and garlic creates an aromatic filling that pairs beautifully with the tangy enchilada sauce.

What makes this recipe special is its versatility and crowd-pleasing appeal. Whether you're cooking for someone with celiac disease, gluten sensitivity, or simply looking for a delicious weeknight dinner, these enchiladas deliver on all fronts. The recipe is easily customizable—add black beans for extra protein and fiber, incorporate sautéed peppers and onions for more vegetables, or adjust the spice level to your preference. Best of all, these enchiladas can be assembled ahead of time and baked when you're ready to eat, making them perfect for busy families or entertaining guests.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

50 minutes

None servings

485 calories

Fat 24.00g

Carbs 32.00g

Protein 35.00g

Ingredients

3 cups	cooked chicken breast, shredded
12 tortillas	gluten-free corn tortillas
2 cups	gluten-free red enchilada sauce
3 cups	shredded Mexican cheese blend, divided
1/2 cup	sour cream
2 tbsp	olive oil
1 medium	yellow onion, diced
3 cloves	garlic, minced
1 tsp	ground cumin
1 tsp	chili powder
1/2 tsp	salt
1/4 tsp	black pepper
1/4 cup	fresh cilantro, chopped (optional)
2 stalks	green onions, sliced (optional)

Equipment

measuring spoons

measuring cups

wooden spoon or spatula

aluminum foil

9x13-inch baking dish

large skillet

knife and cutting board

microwave

cheese grater

Clean Eating

Aligned with clean eating principles, this recipe uses whole, minimally processed ingredients like fresh chicken, corn tortillas, and vegetables, avoiding refined sugars and artificial additives.

Gluten-Free Diet

This recipe is perfectly suited for a gluten-free diet, using corn tortillas and ensuring all ingredients are certified gluten-free. The dish avoids wheat, barley, and rye while maintaining full flavor and traditional enchilada preparation.

Low-Carb Diet

The corn tortillas and chicken provide protein and flavor while keeping net carbs relatively low, making this a viable option for low-carb dieters who want a satisfying Mexican-inspired meal.

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.

1 min

5 min

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.

1 min

Add the minced garlic, cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for 1 minute until fragrant.

3 min

Add the shredded chicken to the skillet and stir to combine with the seasoned onion mixture. Cook for 2-3 minutes until the chicken is heated through.

Remove the skillet from heat and stir in 1 cup of shredded cheese and the sour cream until well combined. This creates your enchilada filling.

1 min

Pour 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly to coat the bottom.

Warm the corn tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel, or briefly over a gas flame, to make them pliable and easier to roll.

1 min

Take one warmed tortilla and spoon about 1/3 cup of the chicken filling down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.

5 min

Pour the remaining 2 cups of enchilada sauce evenly over the rolled enchiladas, making sure they're all covered.

Sprinkle the remaining 2 cups of shredded cheese evenly over the top of the enchiladas, covering them completely.

Cover the baking dish with aluminum foil and bake for 20 minutes.

20 min

Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

10 min

Remove from the oven and let the enchiladas rest for 5 minutes before serving.

5 min

Garnish with chopped fresh cilantro and sliced green onions if desired. Serve hot with additional sour cream on the side.

Gluten-Free Chicken Enchiladas

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Low-Carb Diet

Instructions

Frequently Asked Questions

Q1: Can I use flour tortillas instead of corn tortillas for this recipe?

Q2: What can I substitute for sour cream if I'm dairy-free or lactose intolerant?

Q3: How do I know when the enchiladas are fully cooked and ready to remove from the oven?

Q4: Can I prepare these enchiladas ahead of time, and if so, how should I store them?