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!
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.
Note: For this recipe it is not recommended to use corn tortillas. Instead you may want to use an alternative flour tortilla, like a rice tortilla, or a grain free tortillas. My personal preference is to use Siete almond flour tortillas, which are grain free.