Need a simple recipe to incorporate into your weeknight dinners? These Cheesy Chicken Enchiladas are gluten free and easy to put together, using rotisserie chicken to cut down on cooking time. The filling has cooked down onion and green chilis to add a little kick of flavor but they’re still mild enough for kids. Try them out and see for yourself!
When fall starts to come around, I start craving comfort foods. Which usually means a filling meal that has cheese and carbs. I don’t have enchiladas as much as I used to since going gluten free, but a craving hit me one day and I had to recreate a gluten free version to satisfy it.
I found this recipe by Iowa Girl Eats, which looks delicious, but it required making my own sauce. While I’m sure it tastes delicious, I’d rather just use a pre-made version. The Frontera Mild Enchilada Sauce is a favorite in our house, but if you have a different favorite that’s gluten free use what you like.
Now let’s get on to the important part – the recipe.
How to Make the Filling for Cheesy Chicken Enchiladas
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 and stir to combine again. And you’re done with the filling – see, super easy!
How to Assemble Cheesy Chicken Enchiladas
Assembly is just as easy, I promise. To start, I like to separate the filling into four equal piles in the pan. Each pile will be for two tortillas. This way I’m not left with a really large (or really small) pile of filling at the end. The picture below shows what I mean (though it only shows three piles – the fourth I had already put in tortillas).
Now you’ll get everything into the tortilla. But first you have to prep the tortillas.
Tips on Gluten Free Torillas
For this recipe I wouldn’t use corn tortillas – they tend to get mushy when baked with enchilada sauce in them. Instead I like to use Siete almound flour tortillas. They are pricey, but I think they taste great and hold up well. I have made this recipe with other types of gluten free tortillas and it still works, so if you have a different favorite feel free to use that.
When working with gluten free (and particularly grain free) tortillas, I’ve found that they hold up much better and are more pliable 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. Now back to the rest of the recipe.
Then 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 and spread it around a bit with the measuring spoon (see middle picture below). Then sprinkle the rest of the cheese in an even layer on top of the tortillas, cover with aluminum foil and place in the 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!
If you try out this Gluten Free Cheesy Chicken Enchiladas 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!
If you’re after more gluten free dinner ideas (and who’s not), then try these recipes out too:
- Gluten Free Flank Steak
- Weeknight Paleo Ground Beef Stroganoff
- Quick & Easy Meat Sauce
- Lemon Thyme Chicken Sheet Pan Dinner
- Easy Sheet Pan Dinner with Sausage & Veggies
- Mexican Chicken Casserole
Don’t forget to get a fun drink to go with these enchiladas! Try one of these:
Pin this (Gluten Free) Cheesy Chicken Enchiladas Recipe for Later!
Recipe for Cheesy Chicken Enchiladas (Gluten Free)
Cheesy Chicken Enchiladas (Gluten Free)
- 1 tbsp butter plus more for spreading on the baking dish
- 1/2 white onion
- 1/2 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)
- 9x13 baking dish
- A cutting board
- A sharp knife
- A large non-stick pan
- A wooden spoon
- A paper towel
- A measuring spoon
- Aluminum foil
- Preheat the oven to 350 degrees F.
- Take a small pat of butter and spread it around on a 9x13 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 9x13 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.