Gluten-Free Chicken Enchiladas

4.34 from 6 votes

These delicious Gluten Free Chicken Enchiladas are filled with shredded chicken, refried beans, and cheese, then topped with a red enchilada sauce and baked to perfection. This easy recipe utilizes many pantry staples, which makes it perfect for a weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: Mexican

Servings:

Calories: 498kcal

Author: Nadia

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.
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.

Notes

Expert Tips And Notes

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.
Don't forget to warm your tortillas before handling them! If they are not warmed through they may crack and can be difficult to roll.
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.

Nutrition