Gluten Free Chicken Enchiladas

This recipe can be made with gluten-free low-sodium tortillas or regular gluten-free tortillas. Regular ones are much higher in sodium than the recipe I provide. I made these enchiladas with two different sauces, one for me and one for my husband. He loves the traditional sauce. Many of you may have a particular favorite already in mind. I offer a simple alternative sauce under the many “Tips” I list below. I used to make enchiladas with plain chicken and load it with cheese for flavor, but have learned to give them flavor without the extra calories and cholesterol. You can do both, though. If you skip the cheese you can make this dairy free and it will still have a lot of flavor!

Gluten Free Chicken Enchiladas


Yield: Makes Appx. 4 Enchiladas (dependent upon amount of filling used)

Gluten Free Chicken Enchiladas

A gluten free enchiladas recipe using homemade tortillas or purchased. Either way, a delicious way to enjoy Mexican food.


  • Gluten Free Low Sodium Tortillas Recipe (or Soft Whole Grain Tortillas or
  • Rudi's Gluten Free Tortillas)
  • 2 skinless chicken breasts with bone
  • Water
  • 1/2 large onion, chopped
  • 6 cloves garlic, peeled and minced,crushed or grated
  • 4 oz. can gluten free diced green chiles
  • 3 teaspoons gluten free chilpotle sauce (I used Picante Búfalo Salsa Chipotle) (or hot sauce), to taste)
  • Fine sea salt, to taste
  • Gluten free enchilada sauce* (packaged, canned, homemade) or see "Tips" below
  • Shredded cheese for topping (optional) (Daiya brand is dairy-free)


  1. Boil chicken breasts in enough water to cover them.
  2. Cook for about 40 minutes or until thorough cooked.
  3. While the chicken is cooking, chop onion and garlic.
  4. Pre-heat a large frying pan or sauce pan; once heated add onion and garlic; saute until onion is transparent.
  5. Open and drain chiles; add to saute mixture; and cook for about 5 minutes; and set frying pan with saute mixture aside.
  6. Once chicken is cooked, drain and save chicken broth; set aside.
  7. Once chicken is cooled enough to handle safely, remove chicken from bone, shredding chicken by hand.
  8. Add shredded chicken to saute mixture; and add 1/2 cup of the chicken broth that you set aside.
  9. Salt to taste.
  10. Cook for about 15 - 20 minutes.
  11. Heat enchilada sauce.
  12. Pour some of the enchilada sauce into a shallow, wide bowl or frying pan. Drench each tortilla in sauce until the tortilla is pliable.
  13. Pour a little bit of the enchilada sauce into a baking dish (size will depend upon the sized tortillas you make).
  14. Place the drenched tortilla on a plate; and place enough chicken to cover the middle third of the tortilla; wrap closed; and place in baking dish.
  15. Repeat the wrapping until you have the desired number of enchiladas prepared. Be sure to pack the width of your casserole dish tightly in order to keep the enchiladas rolled tightly.
  16. Top enchiladas with additional enchilada sauce and with shredded sharp cheddar cheese, if desired.
  17. Bake at 350°F for about 20 minutes.
  18. Top with guacamole and Greek yogurt; or sour cream. I use FAGE non-fat Greek Yogurt and homemade avocado dip / guacamole.
  19. Freeze left over chicken broth for future recipes or refrigerate if you will be using it soon.


When soaking the tortillas you want them to be soft enough to prevent cracking when rolling them; and you do not want them to be too soft or they will tear when you pick them up. Traditionally the tortillas are soaked in heated oil, but to cut down on the fat I use enchilada sauce.

You can also add cheese to the tortilla before wrapping.

If you do not wish the traditional enchilada sauce you can add an additional cup of chicken broth and 3 tablespoons tapioca flour to the chicken mixture and use the sauce for your enchiladas. I am allergic to tomatoes, therefore, I like to make it saucy for so that I have an enchilada sauce of my own and make the traditional for my husband.

*For gluten free enchilada sauce brands see Gluten Free Products List You can use boneless chicken breasts, but your chicken broth will have less flavor.

If you do not have any chipotle suace on hand oregano and cumin create a great enchilada sauce when added to tomato sauce. Fresh oregano over dried is always more flavorful, therefore, use fresh sparingly.

Enchiladas are usually made with fajita sized tortillas, but you can you use any size you wish. It is best to use the sized tortilla that will fit the width of your casserole dish. Making your own creates an ideal fit.

7 Replies to “Gluten Free Chicken Enchiladas”

  1. Facebook Comment – April 15, 2015,

    “This was my first gf dish to make when I was diagnosed a little over a year ago. I love them. I didn’t cook much before because I worked crazy shifts. I did it with corn tortillas though and I’ve considered making my own. Thanks!”


  2. Pingback: An Average Week for Brenner Bunch
    1. Carol,

      The sauce pictured in the photo contains tomatoes. Though I am allergic to tomatoes, I made this recipe for my husband. I make the same enchiladas for myself in a separate casserole dish with canned gluten free enchilada sauce. Sorry, I couldn’t help in this area.


      1. Not sure if this will help you. I do not like tomatoes and have always used a cream of chicken variation. Making it gluten free was a challenge! Below is a cream of chicken recipe I use now for all my casseroles, for enchiladas I add a ½ tbs of chili powder.


        1 c. cold milk
        3 Tb. sweet rice flour or rice flour
        3 Tb. butter, margarine, or olive oil
        2 c. chicken broth
        1 tsp. chicken bouillon granules or 1 bouillon cube (be sure it’s gluten free)
        1/2 tsp. salt pepper to taste
        Whisk flour into the liquids in a saucepan.
        Add the remaining ingredients and heat to a boil while whisking frequently.
        Simmer about a minute or until thickened.

        *Use this soup in recipes in place of one can of prepared creamed soup.

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