Gluten-Free Chicken Enchiladas

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When it comes to comfort food that blends flavor, tradition, and simplicity, chicken enchiladas are a timeless favorite. This Mexican-inspired dish combines tender chicken, warm tortillas, creamy or spicy sauce, and a gooey layer of cheese baked to golden perfection. Whether you’re preparing it for a weeknight dinner or serving it at a family gathering, chicken enchiladas are hearty, satisfying, and always a crowd-pleaser.

In this recipe, we’ll walk through every step—from cooking the chicken to rolling the enchiladas and finally baking them into a bubbling masterpiece. Along the way, you’ll learn useful tips to make the dish customizable to your spice level and personal preferences.

Ingredients

For the Chicken Filling

  • 2 cups cooked chicken breast, shredded (rotisserie chicken works great)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 cup canned diced green chilies (mild or hot, depending on preference)

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • Salt and black pepper, to taste

  • 1 cup shredded cheddar cheese (or a Mexican blend)

For the Enchilada Sauce

  • 2 tablespoons vegetable oil

  • 2 tablespoons all-purpose flour

  • 2 cups chicken broth

  • 1 can (15 ounces) tomato sauce

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dried oregano

  • Pinch of cayenne pepper (optional, for heat)

  • Salt and pepper, to taste

For Assembly

  • 8–10 corn or flour tortillas (6-inch size)

  • 2 cups shredded Monterey Jack or Mexican cheese blend

  • Fresh cilantro, chopped (for garnish)

  • Sour cream, avocado slices, or salsa (for serving)

Step 1: Cook the Chicken Filling

Begin by heating olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and sauté for another 30 seconds until fragrant.

Add the shredded chicken to the skillet, followed by diced green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together so the spices evenly coat the chicken. Let the mixture cook for 5 minutes, allowing flavors to meld. Remove from heat and stir in 1 cup of shredded cheddar cheese. This cheese not only binds the filling but also ensures creamy richness in every bite. Set aside while you prepare the sauce.

Step 2: Make the Enchilada Sauce

In a medium saucepan, heat vegetable oil over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute to eliminate any raw flour taste. Slowly whisk in chicken broth until smooth, then add the tomato sauce. Stir in chili powder, cumin, garlic powder, onion powder, oregano, cayenne, and a little salt and pepper.

Bring the sauce to a gentle simmer, stirring occasionally, for about 10 minutes. The sauce should thicken slightly and develop a deep, rich flavor. Taste and adjust seasonings as needed. Once ready, remove from heat.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Spread ½ cup of enchilada sauce across the bottom of the dish to prevent sticking.

Take one tortilla and spoon about 3 tablespoons of the chicken filling into the center. Roll the tortilla tightly and place it seam-side down into the baking dish. Repeat with the remaining tortillas and filling until your dish is full.

Pour the remaining enchilada sauce generously over the rolled tortillas, making sure they are completely covered. Sprinkle the top with 2 cups of shredded Monterey Jack or Mexican cheese blend.

Step 4: Bake the Enchiladas

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted, golden, and bubbling. The sauce should be hot and slightly caramelized around the edges.

Step 5: Garnish and Serve

Once baked, allow the enchiladas to rest for 5 minutes before serving. This helps the sauce and cheese settle, making them easier to plate. Garnish with fresh chopped cilantro for brightness and color.

Serve with cool toppings like sour cream, creamy avocado slices, or an extra spoonful of salsa. Pair with Mexican rice, refried beans, or a crisp salad for a complete meal.

Tips and Variations

  • Make-Ahead Option: You can assemble the enchiladas ahead of time, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

  • Shortcut Sauce: In a pinch, you can use canned enchilada sauce, but homemade offers fresher, richer flavors.

  • Cheese Choices: Experiment with Oaxaca, queso fresco, or pepper jack for different flavor profiles.

  • Spice Level: Add jalapeños or a splash of hot sauce to the filling for more heat.

  • Tortilla Choice: Corn tortillas offer a traditional texture, while flour tortillas are softer and easier to roll.

Conclusion

Chicken enchiladas are more than just a meal—they’re a comforting dish that brings together family and friends around the table. With flavorful chicken, a bold homemade sauce, and plenty of melted cheese, this recipe strikes the perfect balance of spice, creaminess, and heartiness. Whether you’re cooking for a small household or hosting a crowd, chicken enchiladas are guaranteed to satisfy appetites and create lasting memories.

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