These gluten free chicken enchiladas are extra-delicious and topped with an easy delicious homemade gluten-free enchilada sauce!

Hi, friends! Today I’ve cooked up something extra-delicious for dinner: soft corn tortillas covered in melted cheese and stuffed with tender strips of chicken and a mouthwatering tomato and chili sauce.

This is my family’s new comfort food. Just like Classic Italian Lasagna, but with a zesty, Southwestern kick.

In fact, this past week we enjoyed gluten free chicken enchiladas several days in a row for dinner, but there is actually a looong story behind that.

If you’re a fan of chicken dishes, you’re in for a treat! Check out my full collection of delicious chicken (and turkey) recipes to inspire your next culinary adventure.

Are Enchiladas Gluten Free?

The short answer is, if the enchiladas are made with gluten free corn tortillas, then yes. But, store-bought enchilada sauce can be thickened with flour so may not be gluten free.

My enchilada adventures started when I visited my local supermarket last week. I am so grateful for a supermarket that recognizes gluten-free diets and goes out of its way to keep my favorite gluten-free products in stock.

As I was browsing in the gluten-free section, I noticed a new product that I had never seen before: soft corn tortillas by Mission Foods. My family loves tacos but we usually only eat the hard shells, and I thought a soft tortilla would make a nice change.

However, once I returned home, I realized that these corn tortillas were destined for greater things. John suggested enchiladas. Shredded chicken in a savory sauce rolled up in tortillas and baked in a casserole dish until piping hot and ready to serve.

Doesn’t that sound like the perfect dish for a cold, wintry evening?

Not all corn tortillas are created equal, however.

The Mission Tortillas say gluten-free on the package, but not certified gluten-free. Their gluten free statement says that their corn based products are produced in lines totally dedicated for corn based products. You can read their statement here.

The enchiladas came out wonderfully with the Mission Tortillas, but I decided to see if I could find certified gluten free corn tortillas as well for those of us worried about cross-contamination. More about Battling Cross-Contamination here plus 5 Essential Steps to Prevent Gluten Cross-Contamination In Your Kitchen here.

Enter Rudi’s. Dairy-free, nut-free, and certified gluten-free. (I also found out that Udi’s makes a certified gluten-free corn tortilla, but Rudi’s was the only one I could locate in my supermarket).

So after having enjoyed enchiladas for dinner and then lunch the next day, I decided to make the recipe again with Rudi’s to see if they would turn out as beautifully as the Mission Tortillas had done. And I’m pleased to report that they passed my family’s taste test with flying colors.

Homemade gluten free enchilada sauce

Having the best tasting corn tortillas is definitely an important part of this dish, but I think it’s the wonderful flavor of the sauce that made my family keep coming back for seconds and not minding one bit when I said we were having enchiladas again for dinner.

As you anticipate the delicious outcome of your gluten-free chicken enchiladas, gather the rest of the ingredients that will infuse your enchiladas with extraordinary flavors.

Ingredients

Onion, chili powder, cumin, salt, garlic, crushed tomatoes, vinegar, and cilantro combine to make the perfect zesty sauce.
Oil to sauté the onions.
Chicken breast poached and shredded. Or shredded rotisserie chicken to save time.
Chicken broth enhances the flavor of the chicken and keeps it moist during cooking.
Mexican Blend Cheese melts to create a gooey, savory layer that adds rich flavor and a creamy texture, making the dish irresistibly delicious.

Instructions

*Free printable recipe card is available at the end of the post.

To begin, Place chicken in a dutch oven. Add 2 cups of gluten free chicken broth. Then add just enough water to cover the chicken.

Bring it to a low boil over a high heat, and reduce the heat so that the poaching liquid barely bubbles. Cover and cook until the meat releases clear juices when pierced with a fork. This takes about 12 minutes.

Remove the meat from the stock and set it aside until it is cool enough to handle. Then shred the meat with two forks.

Meanwhile, heat 1 tablespoon of oil in a medium saucepan over medium heat and sauté onions seasoned with chili powder, cumin and salt for 5 minutes.

Add the garlic, tomatoes, vinegar, and cilantro, stir, cover and simmer for 15 more minutes.

Then toss shredded chicken with 1 1/2 cups of the sauce in a mixing bowl.

Now we’re in the home stretch.

Preheat your oven to 350℉.

And spoon some sauce in the bottom of your baking dish.

Now we’re ready to roll.

Pro tip

I recommend warming each tortilla in a little oil in a skillet. It will enhance their flavor and make them easier to roll.

Then, just spoon the chicken and sauce onto each tortilla. Top with cheese and tightly roll. Place the enchiladas in the baking dish, top with more cheese and sauce, pop in the oven for twenty minutes, and serve with sour cream. Enjoy!

Serving suggestions

Pair with a cup of easy homemade minestrone soup, a delicious grilled gluten free corn muffin, and zucchini and corn sauté.

And serve Gluten Free Chocolate Cream Pie with MI-DEL’s Graham Style Pie Crust, or whip up a batch of batch of Gluten Free Chocolate Chip Cookies or Black Bean Brownies for dessert.

Pro tips and recipe notes

For this recipe, I show you how to make poached chicken breast. You could also go with shredded rotisserie chicken to save time.
This sauce recipe has a mild flavor. You could also sprinkle in diced green chiles or jalapeño peppers if you want an extra spicy kick.
Top your enchiladas with shredded lettuce, squeeze of lime juice, sour cream or guacamole or hot sauce if you like.
Leftovers will keep covered in the fridge for 4-5 days.

Writing this post and looking at these photos is making me crave enchiladas again. 😊 And they’re so easy to make that I really am tempted to serve them up for dinner a third time.

More fun recipes

Chicken Fajitas – Juicy, tender chicken and colorful peppers and onions is a restaurant quality dish you can easily make at home. And it’s gluten free, low carb, and dairy free so everyone at your table can enjoy it!

Healthy Tex-Mex Chicken And Rice Casserole – This healthy Tex-Mex casserole is a fun and tasty meal for any day of the week. You’ll season the rice with an array of spices before tossing it with chicken, colorful bell peppers, and tomatoes in a casserole. Serve warm with fresh grated cheese.

Gluten Free Chicken Pot Pie With Cauliflower Crust – These individual pot pies will be the best chicken pot pie you’ve ever eaten!

Skinny Low Carb Taco Bowls – Tacos are always a great go-to meal on busy days because they come together so quickly. And I love that you can skip the taco shells for a low carb twist.

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