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–+ servings
red homemade gluten free chicken enchiladas being dished up with spatula
Joanna

Easy Red Gluten Free Chicken Enchiladas

A delicious Tex-Mex/ Mexican dish for an easy weeknight dinner
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8 Enchiladas
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups Cooked Chicken Diced or shredded chicken breasts or thighs. Or pulled meat from a rotisserie chicken.
  • 1/2 Tbsp Garlic powder or use one packet of taco seasoning mix instead of the listed seasonings. Just make sure it is gluten free.
  • 1/2 Tbsp Onion powder
  • 1/2 Tbsp Paprika
  • 1/2 Tbsp Chili powder
  • 1 tsp Ground Cumin
  • 1 tsp Oregeno
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 8 Gluten Free Corn Tortillas
  • 2 1/2 Cup Shredded Cheese Medium cheddar cheese, Monterey jack cheese, or a Mexican-style blend.
  • 2 Cups Gluten Free Red Enchilada Sauce See notes
  • Cooking oil of your choice for heating the tortillas in a skillet. I prefer Avocado oil
  • Toppings of your choice: Your favorite type of salsa. Diced tomatoes. Guacamole or sliced avocado. Sour cream, Mexican Crema or plain Greek yogurt. Shredded lettuce. Diced red onions. Chopped cilantro. Fresh or pickled jalapeños. Extra cheese

Equipment

Method
 

  1. Preheat oven to 350 degrees.
  2. Place the 2 cups of cooked chicken and all the seasonings into a medium sized bowl.
  3. Stir to combined and taste test. Add more seasonings as needed.
To Warm Tortillas in Skillet (Suggested)
  1. In a large skillet, over medium high heat add about 1 tablespoon oil to warm.
  2. Add 1 corn tortilla to the skillet for about 5 seconds.
  3. Then flip the tortilla over for another 5-7 seconds, or until air pockets start to dance under the tortilla.
  4. You don't want them crisp, just warm enough to bend.
  5. Place warmed tortilla on a plate with a few paper towels on it to soak up any excess oil.
  6. Repeat this process until all tortillas are warmed, adding more oil as needed to the skillet.
To Warm Tortillas in Microwave (Faster Option, but may have soggy shells.)
  1. Place all the tortillas into a kitchen towel/ tea towel and wrap the towel around the tortillas so they don't fall out.
  2. Place the bundle of tortillas into the microwave.
  3. Microwave for 1- 1 1/2 minutes depending on the strength of your microwave.
  4. Check to make sure the tortillas can bend without snapping.
  5. If still firm, microwave for another 30 seconds and check again.
Assemble the Enchiladas
  1. Place 1/2 cup of Gluten Free enchilada sauce on the bottom of the 9 x 13 baking dish.
  2. On a cutting board, take one GF tortilla and place 1/4 cup shredded cheese a little off centered of the center of the tortilla. (This will make rolling it closed easier.)
  3. Add 1/4 cup of the seasoned chicken on top of the cheese.
  4. Carefully roll/ close the shell and place it seam side down in the baking dish.
  5. Repeat with all 8 tortilla shells.
  6. Once the baking dish is full of filled enchiladas, top with the rest of the GF red enchilada sauce.
  7. Sprinkle the remaining 1/2 cup shredded cheese on top of the sauce.
  8. Cover with tin foil if desired. (It keeps the topped cheese soft.)
  9. Bake for 20 - 25 minutes or until cheese is melted and bubbly.
  10. Serve with the toppings of your choice, and enjoy!

Notes

You can easily make your own Gluten Free Red Enchilada sauce with this recipe,

Easy Homemade Red Gluten Free Enchilada Sauce Recipe

Or use this post to help you find a gluten free enchilada sauce from your local grocery store or Amazon. 

Gluten Free Enchilada Sauce Brands: Red and Green Options and Comparisons

Tried this recipe?

Let us know how it was!