Gluten-Free Chicken Enchiladas
These gluten-free chicken enchiladas are comfort food at its finest, featuring shredded chicken wrapped in corn tortillas and smothered in a savory red sauce. Each bite is packed with melted cheese and authentic spices for a crowd-pleasing dinner.
- Prep time: 11 minutes
- Cook time: 26 minutes
- Total time: 37 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 12 corn tortillas
- 2 cups cooked chicken, shredded
- 2 cups red enchilada sauce
- 2 cups shredded monterey jack cheese
- 0.5 cup diced yellow onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Sauté onion in olive oil until soft, then mix with shredded chicken, cumin, chili powder, and half the cheese.
- Warm the corn tortillas in the microwave for 30 seconds so they do not break when rolling.
- Spoon a generous amount of chicken mixture into each tortilla and roll tightly.
- Spread half a cup of enchilada sauce on the bottom of a 9x13 baking dish.
- Place rolled enchiladas seam-side down in the dish.
- Cover with remaining sauce and the rest of the cheese.
- Bake for 20-25 minutes until the cheese is bubbly and slightly browned.
Tips
- Warm the corn tortillas before rolling to prevent them from cracking.
- Use a high-quality gluten-free enchilada sauce to ensure the dish stays safe for those with celiac disease.
- Top with fresh cilantro and avocado slices for extra brightness.
Frequently Asked Questions
Can I use flour tortillas?
This recipe is specifically designed to be gluten-free, so corn tortillas are the best choice.
How do I store leftovers?
Store covered in the refrigerator for up to 3 days and reheat in the oven.
Can I make this vegetarian?
Yes, substitute the chicken with black beans or sautéed mushrooms.