These delicious gluten-free enchiladas are filled with shredded chicken, refried beans and cheese, then topped with a red enchilada sauce and baked to perfection. This easy enchilada recipe utilizes many pantry staples, which makes it perfect for a weeknight meal.
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Gluten-Free Enchiladas
Gluten-free chicken enchiladas with red sauce are is a favorite recipe in our house - Not only do they taste delicious, but you can also prepare them in advance, making them perfect for meal prep. You can even reheat them in your air fryer!
These Tex-Mex enchiladas are stuffed with shredded chicken, refried beans, green chilis and cheese. You then roll up the filling in the tortillas, smother with a gluten-free red sauce, and bake. And last but not least, be sure to add your favorite toppings just prior to serving!
If you are a fan of Mexican food, check out my Green Chili Chicken Enchiladas and my Shrimp Tacos With Mango Salsa.
What's Typically In An Enchilada?
Enchiladas are usually filled with a combination of meats or vegetables, beans and cheese. These gluten-free enchiladas are totally customizable; you can swap out chicken for beef; you can omit the beans, or make a vegetarian version with only beans and cheese.
What To Make With Enchiladas?
Homemade enchiladas go well with rice, and a side-salad. You can also turn this into an enchilada-plate and serve with a side of pinto beans, Mexican rice and my Dairy-Free Slaw.
You may also enjoy the following Enchilada Toppings:
- Sour Cream or Greek yogurt
- Pickled Red Onion
- Jalapenos
- Fresh Cilantro
- Green Onions
- Guacamole
- Green Chilies
- Squeeze Of Lime Juice
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Enchilada Ingredients
- Chicken Breast: You will need shredded chicken for this recipe. You can either make your own, or grab a rotisserie chicken from the store and shred. I tend to just use my crockpot and cook the chicken for a few hours with some additional spices like garlic powder, ground cumin, chili powder and sea salt.
- Green Chiles: Canned diced Green Chiles work well for this recipe.
- Cheddar Cheese: A sharp white cheddar is my favorite, however if you don’t do dairy, you can leave this out or use your favorite non-dairy cheese.
- Refried Beans: Refried beans add a good amount of flavor and creamy texture to these easy enchiladas. I love using Siete Refried Beans. You can also use refried black beans if you like or regular pinto beans.
- Tortillas: You can use any kind of tortilla you like, however if you want to keep this recipe gluten-free, be sure to read the label. If you are looking for a good gluten-free tortilla, I highly recommend Siete Tortillas. They taste great, and are good quality. You can also use gluten-free corn tortillas. If you can handle gluten, flour tortillas will also work.
- Gluten-Free Enchilada Sauce: While you can always make your own homemade enchilada sauce, however to keep this quick, I’m a huge fan of getting a little help from the grocery store. I love the Siete Red Enchilada Sauce - It’s gluten-free and made with high-quality ingredients.
Instructions
- Shred the chicken, and add it to a bowl along with the green chilis. Mix to combine.
- Add a little olive oil to a pan and heat tortillas one at a time on low heat for thirty seconds per side, or until tortillas are warm and pliable. Alternatively, you can pop the tortillas in the microwave for twenty seconds until they are warm (though keep in mind that microwaving will most certainly kill any nutrient-value in the process). If you skip warming the tortillas, they will be more challenging to work with and may tear or break.
- Grease the bottom of a baking sheet and preheat the oven to 350 degrees.
- Fill warmed tortillas with 2-3 tablespoons of the shredded chicken filling, 2-3 tablespoons of refried beans, a sprinkle of cheese, then roll it up tightly and set it seam-side down in the baking dish.
- Once you have rolled each tortilla, and arranged them all in the baking dish, top them with the enchilada sauce, then add the remaining cheese.
- Bake at 350 for 20-25 minutes or until the cheese is golden brown and bubbling.
Tips & Tricks
- To save time you can use a store-bought rotisserie chicken and shred it yourself. You can also use any leftover chicken you have on hand.
- You can also assemble the enchiladas earlier in the day and bake them off right before you are ready to eat.
- Be sure not to cook the enchiladas too long, or they may dry out.
Frequently Asked Questions
What Is The Best Cheese For Enchiladas?
You will want to use a cheese that melts well for this easy enchiladas recipe. Cheddar, Monterey Jack or Queso Blanco will work well.
Can I Make These Enchiladas Dairy-Free?
You can certainly make these enchiladas without cheese. To turn this recipe into dairy-free enchiladas, simply skip adding cheese entirely, or swap the cheddar out for your favorite non-dairy cheese.
Are Enchiladas Typically Gluten-Free?
Most enchilada recipes are not typically gluten-free. A typical enchiladas sauce may contain flour, and often the tortillas used are also made from flour. It is important to check the package label of both the tortilla and red enchiladas sauce.
Are Corn Tortillas Gluten-Free?
Yes! Corn tortillas are gluten-free, and you can certainly use them in this gluten-free enchilada recipe.
Should I Bake My Enchiladas Covered Or Uncovered?
These shredded chicken enchiladas are only baking for 20-25 minutes, so you can leave them uncovered, which will prevent them from getting soggy. If you wanted to bake enchiladas for a longer period of time, it would be wise to cover them with tin foil so they don’t dry out.
How To Serve:
Allow the shredded chicken enchiladas to cool for 5-10 minutes before serving. Garnish with your favorite toppings such as cilantro, pickled red onions, diced tomatoes, green chiles, guacamole and/or sour cream.
How To Store:
Once the gluten-free enchiladas come to room temperature, you can store leftovers in a food storage container. They will keep in the fridge for 2-3 days. Check out my tips for reheating leftover enchiladas.
You May Also Like:
Green Chili Chicken Enchiladas
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Gluten-Free Enchiladas
Ingredients
- 1 lb Chicken Breast cooked, and shredded
- 4 oz Green Chilies canned
- 1 cup Cheddar Cheese grated
- 1 cup Refried Beans
- 8 Tortillas gluten-free
- 15 oz Enchilada Sauce red
Optional Toppings
- Cliantro
- Cheddar Cheese
- Jalapeño
- Green Onions
- Picked Red Onions
- Sour Cream
- Guacamole
Instructions
- Add the shredded chicken to a bowl along with the green chilis. Mix to combine.
- Add a little oil to a pan and heat tortillas one at a time on low heat for thirty seconds per side, or until tortillas are warm and pliable. Alternatively, you can pop the tortillas in the microwave for twenty seconds until they are warm (though keep in mind that microwaving will most certainly kill any nutrient-value in the process). If you skip warming the tortillas, they will be more challenging to work with and may tear or break.
- Grease the bottom of a baking sheet and preheat the oven to 350 degrees.
- Fill warmed tortillas with 2-3 tablespoons of the shredded chicken filling, 2-3 tablespoons of refried beans, a sprinkle of cheese, then roll it up tightly and set it seam-side down in the baking dish.
- Once you have rolled each tortilla, and arranged them all in the baking dish, top them with the enchilada sauce, then add the remaining cheese.
- Bake at 350 for 20-25 minutes or until the cheese is golden brown and bubbling.
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