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golden gluten-free chicken enchiladas
Isla Marie

Gluten-Free Enchiladas

Rolled corn tortilla enchiladas stuffed with creamy chicken (or beef), smothered in homemade red enchilada sauce and tons of melted cheese. 100 % gluten-free, never soggy, and better than any restaurant.
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Prep Time 25 minutes
Bake 25 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Family Meal, Freezer Meal, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Quick Red Enchilada Sauce (makes ~3 cups)
  • 3 tbsp oil or butter
  • 3 tbsp gluten-free 1:1 flour or cornstarch
  • 3 tbsp chili powder
  • 1 tsp each: cumin garlic powder, oregano
  • ½ tsp salt
  • 2 cups chicken broth
  • 1 cup tomato sauce
Filling
  • 3 cups shredded cooked chicken rotisserie works great
  • 1 cup shredded cheese
  • ½ cup sour cream
  • 1 4 oz can diced green chiles
  • 1 tsp cumin + ½ tsp salt
Assembly
  • 12 6-inch 100 % corn tortillas
  • 2½ –3 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • Optional toppings: cilantro avocado, sour cream, diced onion

Equipment

  • 9×13 baking dish
  • Small skillet (for flash-frying tortillas)
  • Medium saucepan
  • Mixing bowl
  • Tongs & paper towels

Method
 

  1. Make Sauce
  2. Heat oil → whisk in flour + spices 60 sec → gradually add broth + tomato sauce → simmer 10 min until thickened.
  3. Mix Filling
  4. Combine chicken, 1 cup cheese, sour cream, green chiles, cumin, salt.
  5. Flash-Fry Tortillas (the no-crack trick)
  6. Heat ½ inch oil → fry each tortilla 5–8 sec per side → drain on paper towels.
  7. Assemble
  8. Preheat oven to 350°F. Spread ½ cup sauce in 9×13 pan. Dip each tortilla in sauce → fill with ~¼ cup filling → roll tightly → place seam-side down.
  9. Bake
  10. Top with remaining sauce + loads of cheese → bake 20–25 min until bubbly & golden → rest 5 min → serve with toppings.
  11. Crockpot Option
  12. Layer sauce → rolled enchiladas → sauce → cheese → LOW 3–4 hrs.

Notes

Flash-frying = tortillas never crack & taste better
Dip tortillas in sauce before rolling = extra flavor & softness
Rotisserie chicken = 10-min prep
Make-ahead: assemble day before → refrigerate → bake when ready
Freeze unbaked → bake from frozen +15 min