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Gluten-Free and Dairy-Free Chicken Enchiladas Recipe

Gluten-Free and Dairy-Free Chicken Enchiladas

Tender shredded chicken, green chiles, black beans, and warm spices fill gluten-free corn tortillas before baking beneath homemade or prepared red enchilada sauce. Add dairy-free cheese if desired and finish with fresh cilantro, green onion, avocado, and lime.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 tablespoon Olive oil
  • 1 small Small yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 4-ounce can Gluten-free canned diced green chiles
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
  • 1 15-ounce can Black beans, drained and rinsed
  • 1/2 cup Gluten-free chicken broth or reserved cooking liquid, as needed
Enchiladas
  • 12 6-inch tortillas Certified gluten-free corn tortillas
  • 3 cups Gluten-free, dairy-free red enchilada sauce
  • 1 cup Dairy-free shredded Mexican-style cheese, optional
Garnishes
  • 2 green onions Green onions, sliced
  • 1/4 cup Fresh cilantro, chopped
  • 1 avocado Avocado, diced, optional
  • as needed Lime wedges, optional
Homemade Red Enchilada Sauce
  • 2 tablespoons Olive oil
  • 2 tablespoons Certified gluten-free all-purpose flour
  • 2 tablespoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Dried oregano
  • 2 cups Gluten-free chicken broth
  • 1 15-ounce can Tomato sauce
  • 1/2 teaspoon Kosher salt, or to taste

Method
 

Step-by-Step
  1. If starting with raw chicken, simmer or bake the 1 1/2 pounds of chicken until it reaches 165°F internally. Cool it slightly, shred it into about 3 cups, and reserve a little cooking liquid if available.
  2. For homemade sauce, warm 2 tablespoons olive oil in a saucepan, whisk in the gluten-free flour, and cook for about 1 minute. Whisk in the chili powder, cumin, garlic powder, and oregano, then gradually add the broth and tomato sauce; simmer for 5-8 minutes until slightly thickened and season with salt.
  3. Heat the oven to 375°F and lightly grease a 9 x 13-inch baking dish. Spread about 1/2 cup of the enchilada sauce across the bottom so the tortillas do not stick or dry out.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat and sauté the diced onion for 4-5 minutes. Add the minced garlic and cook for 30 seconds, then stir in the shredded chicken, green chiles, cumin, chili powder, oregano, salt, pepper, and black beans; add broth a tablespoon at a time if the filling seems dry.
  5. Soften the corn tortillas in a covered stack in the microwave for 30-45 seconds, or warm them one at a time in a dry skillet. Keep them covered while assembling because warm tortillas bend more easily and are much less likely to crack.
  6. Spoon approximately 1/3 cup of chicken filling down the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish, arranging the enchiladas snugly in a single layer.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure the edges and tops are covered. Sprinkle the dairy-free shredded cheese over the surface if using, remembering that it may not melt as evenly as conventional cheese.
  8. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and continue baking for another 5-10 minutes, until the enchiladas are hot, the sauce is bubbling, and the optional cheese is warmed.
  9. Let the enchiladas rest for 5 minutes before serving so the filling settles and the tortillas are easier to lift. Garnish with cilantro, green onion, diced avocado, and lime wedges.

Notes

Check every packaged ingredient for gluten-containing additives and shared-equipment warnings, including tortillas, broth, enchilada sauce, canned chiles, spices, and dairy-free cheese. Rotisserie chicken can be used if its label confirms that it is gluten-free and dairy-free. Store cooled leftovers covered in the refrigerator and reheat until hot.