Gluten Free Chicken Enchiladas

If you have been looking for a solid gluten free dinner that actually feels like comfort food, this is it. These chicken enchiladas are creamy, saucy, and seriously satisfying.

I love that this recipe uses rotisserie chicken. It cuts out so much prep time, and the chicken shreds perfectly for the filling.

The whole thing is naturally gluten free thanks to corn tortillas and a gluten free enchilada sauce. No weird substitutes needed, no extra effort – it just works.

You mix up a simple creamy chicken filling, roll it into warm tortillas, cover everything in red enchilada sauce and cheese, then bake until bubbly. That is basically it.

Top it off with some fresh cilantro and jalapenos if you like a little heat. This is the kind of meal that disappears fast, so you might want to make a double batch.

Why You’ll Love This Recipe

Incredibly Creamy Filling – The combo of sour cream and cream cheese makes the chicken filling rich and ultra-creamy in every single bite.

Naturally Gluten Free – Corn tortillas and gluten free enchilada sauce mean you get classic enchiladas without worrying about gluten at all.

Minimal Prep Work – Using rotisserie chicken and canned sauce means most of the hard work is already done for you.

Ingredients

• 3 cups Rotisserie Chicken, shredded
• 12 Corn Tortillas
• 2 cups Shredded Mexican Blend Cheese
• 1 cup Sour Cream
• 4 oz Cream Cheese, softened
• 1 (4 oz) can Diced Green Chiles
• 1/2 tsp Cumin
• 1/2 tsp Garlic Powder
• Salt and Black Pepper, to taste
• 2 (10 oz) cans Red Enchilada Sauce, gluten free
• 1/4 cup Fresh Cilantro, chopped
• Sliced Jalapenos, for topping (optional)

How to Make

Step 1

Preheat the oven to 375°F. Spread about 1/2 cup of the enchilada sauce across the bottom of a 9×13 inch baking dish to prevent sticking.

Step 2

In a large bowl, combine the shredded chicken, sour cream, cream cheese, diced green chiles, 1 cup of the shredded cheese, cumin, and garlic powder. Season with salt and pepper and mix until everything is well combined and creamy.

Step 3

Warm the corn tortillas briefly in the microwave, wrapped in a damp paper towel, for about 30 seconds to make them pliable. This prevents them from cracking when rolled.

Step 4

Spoon about 1/3 cup of the chicken filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and lined up snugly in the dish.

Step 5

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to coat the edges. Sprinkle the remaining 1 cup of cheese over the top.

Step 6

Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes, until the cheese is melted and bubbly and the edges are slightly golden. Top with fresh cilantro and sliced jalapenos if desired, and serve hot.

My Tips

Warm the Tortillas the Right Way

Corn tortillas crack really easily when they’re cold, and that means your filling will leak out everywhere in the oven. The damp paper towel method in the recipe works, but do them in small batches of 3-4 at a time so they heat evenly.

If you have a little extra time, heating them one by one in a dry skillet over medium heat for about 15-20 seconds per side works even better. They get soft and flexible without getting soggy from the steam.

Either way, keep the warmed tortillas wrapped in a clean towel while you work so they stay pliable. Once they cool down, they’ll start cracking again.

Make Sure the Cream Cheese Is Actually Soft

The recipe says softened cream cheese, and this step matters more than you’d think. If it’s still cold and firm, it won’t blend into the filling smoothly and you’ll end up with little lumps of cream cheese throughout.

Take it out of the fridge at least 30 minutes before you start. If you forgot, cut it into small cubes and microwave it for about 10-15 seconds. You don’t want it melted, just soft enough that it mixes easily with the sour cream and chicken.

Don’t Skimp on the Sauce on the Edges

When you pour the remaining enchilada sauce over the rolled tortillas, make sure the sauce actually covers the edges and the ends of the tortillas. Any exposed corn tortilla will dry out and get hard and chewy in the oven.

Pay extra attention to the tortillas on the outside edges of the dish. Those are closest to the heat and dry out the fastest. A little extra sauce on those goes a long way.

More Tasty Recipes

• Gluten Free Crispy Chicken Taquitos
• Gluten Free Flour-Style Tortillas
• Gluten Free Almond Flour Tortilla Chips
• Gluten Free Tres Leches Cake
• Gluten Free Butter Chicken

FAQ

How do I make sure the corn tortillas don’t crack when rolling?

Corn tortillas are naturally more delicate than flour tortillas, so warming them up first is key. Wrap them in a damp paper towel and microwave for about 30 seconds – this adds moisture and makes them flexible enough to roll without breaking apart.

If they still feel a little stiff, you can warm them one at a time in a dry skillet for a few seconds on each side. The light heat softens them up nicely and gives you a better roll every time.