Gluten Free Chicken Enchiladas

These gluten free enchiladas have a homemade enchilada sauce, rotisserie chicken, lots of cheese and fresh herbs. They’re so easy to make, packed with flavor and perfect for meal prep!

Enchiladas are one of my favorite meal prep recipes- they’re so easy to make, packed with flavor and store really well in either the fridge or freezer. We’re using rotisserie chicken here so that naturally adds a lot of flavor without more work.

An enchilada is a Mexican dish that has a filling- usually meat, cheese, beans, veggies etc. wrapped in a corn tortilla and baked in a chili based sauce. It’s a very versatile recipe, you can add in other veggies like bell peppers or swap the chicken for ground beef or use just veggies and beans for a vegetarian version.

The prep time is pretty short since we’re using rotisserie chicken here, so it’s the perfect recipe to prep in advance for a busy weeknight. If you love this recipe, try my crispy beef tacos or Mexican stuffed sweet potatoes next.

Tips before we get started!

• Enchiladas classically use corn tortillas, so they are often naturally gluten free as long as there is no flour in the sauces etc. If you aren’t a fan of corn tortillas, almond flour ones also work great I love the ones from Trader Joe’s as they are a bit smaller!
• If you don’t have or don’t want to use rotisserie chicken, you can use any leftover chicken breast you have. Shredded works best here, I recommend that over cubing or dicing!
• As written, this recipe is not overly spicy (but it is mildly), feel free to add in some red pepper flakes, diced jalapeno or top with hot sauce if you want a kick!

How to make gluten free enchiladas

Preheat the oven to 350 degrees Fahrenheit.

Prepare the enchilada sauce first. In a small pot over medium heat, make a roux by whisking the oil and flour until well combined. Add in the tomato paste and cook for about 1 minute. Whisk in the remaining ingredients and let simmer until it begins to thicken, then remove from heat.

In a large saute pan, heat the oil over medium heat and add in the diced onion. Saute for about 5 minutes. Add in the garlic and saute an additional 1 minute. Add in the remaining filling ingredients aside from the cheese and cilantro. Let the flavors combine for a few minutes, then mix in the cheese and cilantro until the cheese has melted.

To assemble, Spread about 2 tablespoons of sauce onto a tortilla (it helps to warm them up in the microwave for 10-15 seconds to soften before assembly), then layer in the filling. Roll up and place in a 9×13 baking dish. Repeat until all filling mixture has been used.

Spread the remaining sauce on top of the enchiladas and top with the 1 1/2 cups of shredded cheese. Bake for 20 minutes or until cooked through and the cheese has melted.

Remove from the oven and place on a wire rack. Garnish with cilantro, sliced jalapeno, cotija cheese, guac, pico de gallo etc! Try my crispy chicken tacos or sheet pan harissa chicken next!

How to store and freeze

These gluten free chicken enchiladas store well in the fridge for up to 3 days. I like to reheat them in my air fryer so they get a slight crisp to the tortilla, but you can also reheat in the oven until warm through the center. If you opt for the microwave, just keep in mind they will be quite soft.

To freeze, allow the enchiladas to cool completely, then transfer to a freezer safe container and freeze for up to 1 month. Reheat right from frozen either in your oven at 400 or air fryer at 380 until warm with melty cheese!

Serving ideas

I love serving these enchiladas with my Spanish cauliflower rice on the side to get some veggies in, but my classic Mexican rice or mexican green rice are also delicious. My Mexican three bean salad is also amazing and adds some extra protein and fiber, but you can’t go wrong serving them just as is since there’s plenty of protein and fiber already!

Some guac, extra salsa, or even a drizzle of my cashew queso can really take these up a notch!

More dinner recipes you’ll love!

• Gluten Free Salmon Tacos
• Ground Beef Taco Bowls
• Steak and Rice Bowls
• Lentil Tortilla Soup
• Street Corn Chicken & Rice Bowls

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