Ready within 40 minutes, these gluten-free chicken enchiladas are simple to prepare, because they use rotisserie chicken, cutting down on the casserole cooking time. The filling has cooked down onion and green chilis too, to add a little kick of flavor, but they’re still mild enough for kids. Weeknight dinner win!
If you like leftover chicken recipes, you may also like this gluten-free chicken chili. Or take a look at these grilled chicken thighs with a gluten-free teriyaki marinade.
For lots of dinner ideas using chicken, check out all of my gluten-free chicken recipes.
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If you’re having an internal struggle with what to make for dinner, then this dish is going to come to the rescue. It’s easy, it’s cheesy, and it aims to please.
Going gluten-free can be difficult. I’ve been gluten-free since 2015 and while there have definitely been ups and downs, I’ve gotten really good at making easy gluten-free dinner recipes that taste amazing. And this meal is 100 percent one of those.
So whether you’re celebrating Cinco de Mayo or just want a comforting casserole, these enchiladas are on point.
There are several recipes online that look good, but if it requires making your own sauce, I just don’t have the time some nights. If that’s you too, then this recipe is definitely for you. The Frontera Mild Enchilada Sauce is a favorite in our house, and what I used in this recipe. If you have a different favorite sauce that’s gluten free you can use that too.
Now let’s get on to the important part – the recipe.
How to make the enchilada filling
First you’ll dice the onion. If you have kids that will be eating this that aren’t into onions, I would mince them or even use a food processor to get them into a fine cut.
Grab a large non-stick pan and place it over medium heat. Add a tablespoon of butter and let it melt, then place the diced onion in there to cook for about 5 minutes.
Next add in the diced green chiles (mild or hot, whatever your preference) and stir to combine. Dump in the shredded chicken (either chicken breast or chicken thighs will work in this recipe) and stir to combine again.
How to assemble enchiladas
To start, remove the pan from the stovetop and separate the filling into four equal piles in the pan. Each pile will be for two tortillas – this way you’re not left with a really large (or really small) pile of filling at the end. You’ll also want to grease your casserole dish if you haven’t done that already.
Now you’ll get everything into the tortilla. But first you have to prep the tortillas.
The best gluten free tortillas and how to cook with them
For this recipe I used Siete almound flour tortillas. They’re a bit pricey, but they taste great and hold up well, i.e. they don’t get soggy. I have made this recipe with other types of gluten-free tortillas and it still works, I just tend to find most gluten-free tortillas gummy. But if you have a favorite brand, feel free to use those.
*Prep Tip* When working with gluten-free (and particularly grain-free) tortillas, I’ve found that they hold up much better and are more pliable (i.e. don’t break) when they’re warmed. Wrap a damp towel around the pile of tortillas and put them in the microwave for about 15 seconds. Just enough so that they’re warmed through.
Making the enchiladas
Take the 9×13 baking dish and place a tortilla up against one end of it. Put the filling into it and kind of spread it into a line.
Next measure out the enchilada sauce and pour it in a line on top of the filling. Do the same with the shredded cheese – about one tablespoon (a large pinch) and sprinkle it in a line.
Next you’ll fold the tortilla. Choose one side and gently fold it down on top of the filling, then holding that in place, gently fold the other side down on top of it. Now roll the tortilla so the side with the ends is facing down on the bottom of the baking dish (picture on the end below).
Continue this process until all 8 tortillas are filled with all of the filling. Once that’s done, pour the remaining enchilada sauce over the tortillas.
Spread it around a bit with the measuring spoon to make sure all the tortillas have some sauce on them, then sprinkle the rest of the cheese in an even layer on top of the tortillas. Cover the dish with aluminum foil and place it in a preheated 350 degrees F oven for 20 minutes.
When the timer goes off, remove and discard the aluminum foil, then put the dish back in the oven for 5 to 10 minutes, until the cheese is bubbly and browning on the edges. Let the food cool for about 5 minutes before serving, then dig in!
This recipe will only take about 40 minutes to make and is meant to serve four people, each getting 2 enchiladas. Serve it with a side of fruit or some chips and simple guacamole for a complete meal!
There can be a number of questions about gluten-free chicken enchiladas, so let’s address those now.
How do you make chicken enchiladas that aren’t soggy?
It depends on the type of tortilla you use and how you prepare it. I have not had the almond flour tortillas I use in this recipe get soggy. If you’re using corn tortillas, you need to fry them in a little bit of oil before you put the filling in to make sure they don’t get soggy. Also make sure not to use too much enchilada sauce. You want your tortillas to have a thin layer of sauce, but not be doused in it.
Is enchilada sauce gluten-free?
There are many different enchilada sauces that are gluten-free. You just have to check the ingredients on the label to make sure it doesn’t contain flour or other glutenous ingredients. This recipe uses Frontera Mild Enchilada Sauce, which is gluten-free.
How do you roll enchiladas without breaking tortillas?
Warm the tortillas up in the microwave to avoid breaking them when you roll them into enchiladas. Wrap them in a damp towel and heat them for 15 or so seconds, just until warmed through.
How long are leftover enchiladas good for?
These enchiladas will keep in an airtight container for 2 to 3 days in the refrigerator.
How do you reheat chicken enchiladas?
You can reheat chicken enchiladas in the microwave if you’re in a hurry. It will warm them up in a couple of minutes (depending on how many enchiladas you have on your plate), though they’re much better heated up in the oven. Place in an oven-safe dish and cover with aluminum foil. Put them in a 350 degree F oven and bake for 10 to 15 minutes, until the enchiladas are heated through. You can remove the aluminum foil in the last 5 minutes to help the cheese on top brown a bit.
Can you make this enchilada recipe ahead of time?
Yes, you can prep some of this enchilada recipe ahead of time! Make the filling, then store it in an airtight container for 1 to 2 days before you want to make the casserole. When you’re ready to assemble the enchiladas, warm the filling mixture in the microwave for about a minute. This will help ensure that it cooks evenly with the tortillas and cheese. Then follow the directions as instructed.
If you’re after more Mexican-inspired gluten-free recipes, try these out too:
- Gluten Free Flank Steak
- Mexican Ground Beef Skillet
- Easy Nacho Salad
- Steak Burrito Bowl
- Grilled Shrimp Fajitas
- Mexican Chicken Casserole by Mama Gourmand
Don’t forget to get a fun drink to go with these enchiladas! Try one of these:
If you try out this gluten free chicken enchilada recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
Cheesy Chicken Enchiladas Casserole (Gluten Free)
- 9×13 baking dish
- A large non-stick pan
- A Paper Towel
- 1 tbsp butter plus more for spreading on the baking dish
- ½ white onion
- ½ tsp kosher salt
- 4 ounces diced green chiles
- 2 cups shredded chicken
- 8 gluten free tortillas
- 8 ounces enchilada sauce
- 6 ounces shredded cheese
- 2 green onions chopped (optional)
- Preheat the oven to 350 degrees F.
- Take a small pat of butter and spread it around on a 9×13 baking dish. Set baking dish aside.
- Using a cutting board and sharp knife, dice the onion. If you don’t mind larger pieces, you can cut larger pieces. If you have picky eaters, you may want to do more of a mince to the onion. Set aside once finished.
- Place a large non-stick pan on the stove over medium heat. Put the butter in the pan and let melt (about a minute or two). Once the butter is melted, add the diced onion and the kosher salt. Stir with a wooden spoon and cook for 5 minutes, until the onion is softened and becomes somewhat transparent.
- Add the green chiles (do not drain them) and stir them into the onions. Once combined, add the shredded chicken in and stir again until combined.
- Remove the pan from the heat and, if desired, separate the filling into four separate piles. This will help keep roughly the same amount of filling per tortilla.
- Take the gluten free tortillas out of their package and wrap them in a damp paper towel. Microwave for 15 seconds or so, enough to warm them through.
- Remove them from the microwave and discard the paper towel, then place one at one end of the 9×13 dish. If you’ve separated the filling into 4 piles, take half of one of the piles of filling and place it in the tortilla in a line.
- Next measure out one tablespoon of enchilada sauce and pour it over the filling. Then grab about a tablespoon (a large pinch) of shredded cheese and place it in a line over the sauce.
- Now you’ll fold the tortilla together. Start by gently folding one side of the tortilla over the filling, then fold the other side on top. Roll the tortilla over until the folded ends are on the bottom of the baking dish. If the tortilla is not up against the edge of the dish, push it over to make room for the other tortillas.
- Repeat the process until all the tortillas have filling and are folded over in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and spread it out a bit using the measuring spoon until most of the tortillas are covered.
- Sprinkle the remaining shredded cheese out of the bag onto the tortillas in an even layer.
- Tear off a piece of aluminum foil and cover the baking dish with it, folding it down on all sides to act as a lid. Put the dish in the oven and bake for 20 minutes.
- Once the timer goes off, remove the dish from the oven. Take off the aluminum foil and discard it. Place the dish back into the over to cook for 5 to 10 minutes, until the cheese is bubbly and browning on the sides.
- Remove the dish from the oven and let rest for 5 or so minutes before serving. Place chopped green onions on top if desired.