Easy Chicken Enchiladas

Easy Chicken Enchiladas | The Gluten-Free Homemaker

These gluten-free chicken enchiladas are particularly easy to put together if you have leftover cooked chicken.  I used a mixture of white and dark meat that I had leftover from a rotisserie chicken.

I have also made this recipe easy by using a jar of salsa.  It may not be a traditional enchilada recipe, but if it tastes good and saves time, then I’m all for it.

If you’re in a real hurry, you could omit the onion and garlic and add a little onion powder and garlic powder to the chicken and salsa. If you have a little extra time, you could omit the salsa and add chopped canned or fresh tomatoes as well as your own peppers and chilies.

Corn tortillas are not the most pliable tortillas in the world.  It helps to heat them.  I give directions for heating them in the oven, but you could do it in a skillet or microwave.   An easier method it to simply fold the tortillas in half like a taco.  This idea comes from Lynn’s fold over enchiladas.

Though corn tortillas are traditional for enchiladas, you can also use gluten-free flour tortillas. Udi’s brand is my favorite and is pictured in the photo at the top.

Fold Over Chicken Enchiladas with Daiya Cheese Substitute | The Gluten-Free Homemaker

Easy Chicken Enchiladas
Author: 
 
Ingredients
  • 2 cups chopped cooked chicken
  • 16 ounces salsa
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon high heat oil of choice
  • 2 teaspoons ground cumin
  • 12 gluten-free tortillas
  • shredded cheese (use desired type and amount, I used cheddar)
  • 10 ounces enchilada sauce (read the label to be sure it is gluten free)
Instructions
  1. Preheat the oven to 350°.
  2. Place the tortillas in a large baking dish and cover them with a damp paper towel. Place them in the oven for 5 – 10 minutes while it preheats. This will help soften the tortillas.
  3. In a large skillet, heat the oil. Add the onion and sauté until tender. Add the garlic and cook for a couple of minutes.
  4. Add the salsa, cooked chicken, and cumin to the skillet. Heat through.
  5. Remove the tortillas from the oven and put them on a plate. Grease the bottom and sides of the baking dish. Spoon a little enchilada sauce into the bottom of the dish and spread it around evenly.
  6. Spoon about ¼ cup of the chicken mixture into the middle of each tortilla. Fold it in half and place in the dish, stacking them next to each other, or fold it into a traditional style fold and place the folded edges down to keep them closed.
  7. Spoon the remaining enchilada sauce over all the filled tortillas.
  8. Top with shredded cheese.
  9. Bake for 15 minutes.

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Comments

  1. These look really good! Enchiladas are always a favorite and they are one of those things that can easily be made gluten free. I am glad that you liked the fold over method. I have found it so much easier since I started doing that.

  2. It’s been years since I’ve made enchiladas. I’d forgotten how delicious they are!

  3. Kelli V says:

    What enchilada sauce is gluten free? I have yet to find any! Thanks!!

    • I think Old El Paso is gf, but it’s been a while since I looked. I tried looking for the ingredients online but couldn’t find them. I think that’s your best bet, though. I have found an off brand in the Mexican section of the store that is gf.

      • Hmm the Old El Paso at my local store contains wheat so cannot use that one. I’ll check the Hispanic section. If you do find a brand please let me know!! Thanks!

        • Kelli, I was out of town when I first replied. I’m home now and checked my pantry. I have two cans of Old El Paso enchilada sauce and both are gluten free. So don’t give up on that one. Check the ingredients occasionally and it might change. Also, I think McCormick enchilada seasoning mix (sold in packets) is gf.

  4. The Rotisserie chicken at our grocery stores all have gluten in them. I make a version of chicken enchiladas on those nights when I’m standing in front of the refrig or pantry wondering, “What am I going to feed these teenage boys?” I always have a few cans of Trader Joe’s Premium Chunk White Chicken for these occasions. No one can ever tell that it’s canned chicken. I’ll have to try this recipe and the Old El Paso sauce. Usually, I fake an enchilada sauce with ground red chile powder, cumin, tomato sauce and whatever I have that makes it taste similar to enchilada sauce. It’s rarely the same, but I haven’t gotten any complaints from the boys, one of whom is glutenous and the other GF/CF. Thanks for another version for me to try!

  5. Loved this recipe for Beef Enchildas! I am going to try it again.

  6. Jennifer says:

    What dairy free cheese do you use or recommend?

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