I’ll never forget the day my doctor told me I needed to go gluten-free. My first thought? “Well, there go my beloved enchiladas.” Flour tortillas were obviously out, but I’d also heard horror stories about corn tortillas cracking and falling apart.
Spoiler alert: those horror stories came from people who didn’t know the secret to working with corn tortillas. Once I figured out the trick (I’ll share it with you, don’t worry), I realized that gluten-free enchiladas aren’t just “as good as” regular ones—they’re actually more authentic.
Here’s the thing: traditional Mexican enchiladas have always used corn tortillas. So going gluten-free actually brings you closer to the real deal. These enchiladas taste exactly like the ones my family has been making for years, and nobody—and I mean nobody—can tell they’re gluten-free. That’s a win in my book. 🙂
Why You’ll Love This Recipe
Naturally Gluten-Free Using Corn Tortillas No weird substitutions or expensive specialty products needed here. Corn tortillas are naturally gluten-free and they’re what authentic enchiladas are supposed to use anyway. You’re not compromising—you’re upgrading.
Tastes Exactly Like Traditional Enchiladas I’m serious when I say nobody will know these are gluten-free. The flavor, texture, and overall experience is identical to what you’d get at a great Mexican restaurant. My non-GF family requests these regularly.
Ready in 35 Minutes From start to finish, you’re looking at barely more than half an hour. This is weeknight dinner material, folks. Use a rotisserie chicken and store-bought enchilada sauce, and you’ll have dinner on the table faster than delivery.
Simple, Everyday Ingredients Everything you need is available at any regular grocery store. No hunting down obscure gluten-free products or spending a fortune on specialty items. Just real, accessible ingredients.
Can Be Made Dairy-Free Too If you’re dealing with multiple dietary restrictions (been there), you can easily make these dairy-free by using dairy-free cheese or skipping the cheese altogether. They’re still absolutely delicious.
Family-Approved Comfort Food These are the kind of enchiladas that make everyone happy—kids, picky eaters, gluten-free folks, and people who think they don’t like “health food.” Everyone’s satisfied, and you only had to make one dinner.
Ingredients
For the Enchiladas:
- 10 corn tortillas (6-inch size works best—see notes below)
- 3 cups cooked shredded chicken (rotisserie chicken is your friend)
- 2 cups red enchilada sauce, divided (plus extra for serving)
- 2 cups shredded Mexican cheese blend, divided (or use dairy-free cheese)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
For Garnish (Optional but Delicious):
- Fresh cilantro, chopped
- Sour cream or Mexican crema (dairy-free alternative: cashew cream)
- Diced tomatoes
- Sliced jalapeños
- Diced avocado or guacamole
- Lime wedges
- Sliced black olives
Key Ingredient Notes:
Corn Tortillas: This is crucial—use good quality corn tortillas! Look for ones that list only corn, water, and lime as ingredients. Mission and Guerrero are widely available and work great. Avoid “corn tortillas” that contain wheat flour (yes, they exist and they’re sneaky). Always check labels if you’re celiac or highly sensitive.
Size Matters: I prefer 6-inch corn tortillas for enchiladas. They’re easier to work with and roll more neatly. If you can only find larger ones (8-inch), that’s fine—you’ll just get fewer enchiladas and need to adjust your filling portions.
Enchilada Sauce: Most canned red enchilada sauces are naturally gluten-free, but always check the label. My favorite brands are Hatch, La Victoria, and Old El Paso (their red sauce is GF). If you want to make your own, I’ve included instructions in the FAQ section.
Avoiding Cross-Contamination: If you’re celiac or highly sensitive, use a clean workspace, fresh ingredients, and check every single label. Even “naturally gluten-free” items can be contaminated during processing.
Cheese Options: Any melty cheese works here. Mexican blend is classic, but cheddar, Monterey Jack, or pepper jack are all great. For dairy-free, Violife and Daiya make decent alternatives, or just load up on avocado and skip the cheese entirely.
Rotisserie Chicken: One store-bought rotisserie chicken gives you exactly what you need. Remove the skin, shred the meat, and you’ve saved yourself 30 minutes of cooking time.
Step-by-Step Instructions
Step 1: Prep the Filling
Preheat your oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 4-5 minutes until soft and translucent. Toss in the minced garlic and cook for another minute until fragrant.
Add the shredded chicken, cumin, chili powder, paprika, salt, and pepper. Stir everything together and let it cook for 2-3 minutes so the spices really coat the chicken. Pour in ½ cup of the enchilada sauce and stir until the chicken is well coated. Remove from heat and set aside.
Step 2: Soften the Corn Tortillas (This Is Critical!)
Here’s the secret that changes everything: corn tortillas need to be softened before rolling or they’ll crack and break. You have three options:
Microwave Method (Fastest): Wrap 5 tortillas in a damp paper towel and microwave for 30-45 seconds until soft and pliable. Keep them wrapped while you work with them one at a time.
Stovetop Method (Best Texture): Heat a dry skillet over medium-high heat. Warm each tortilla for 15-20 seconds per side until soft and pliable. Stack them and cover with a clean kitchen towel to keep warm.
Oil Method (Most Authentic): Heat about ¼ inch of oil in a skillet. Quickly dip each tortilla in the hot oil for just 3-5 seconds per side—just until softened, not crispy. Drain on paper towels.
Whichever method you choose, work quickly and keep the tortillas covered so they stay warm and pliable.
Step 3: Assemble Your Enchiladas
Spray a 9×13 inch baking dish with cooking spray (use one that’s specifically gluten-free if you’re highly sensitive). Pour about ½ cup of enchilada sauce on the bottom and spread it around.
Take one warm tortilla and place about ⅓ cup of the chicken mixture down the center. Sprinkle with a bit of cheese if desired. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, fitting them snugly side by side.
Step 4: Top and Bake
Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure they’re all covered. Sprinkle the remaining cheese over the top—be generous here because melted cheese makes everything better.
Cover the dish with aluminum foil (this prevents the tortillas from drying out) and bake for 15 minutes. Remove the foil and bake for another 5 minutes until the cheese is melted, bubbly, and starting to get those gorgeous golden spots.
Step 5: Garnish and Serve
Let the enchiladas rest for about 5 minutes before serving—this helps everything set up and prevents you from burning your mouth on molten cheese. Garnish with fresh cilantro, a drizzle of sour cream, diced tomatoes, avocado, or whatever makes your heart happy.
Squeeze some fresh lime juice over the top for that authentic Mexican restaurant touch. Trust me on this—the lime makes all the difference.
Serving Suggestions
Mexican Rice or Cilantro Lime Rice This is the classic pairing. The rice soaks up all that delicious enchilada sauce that inevitably pools on your plate. Make sure your rice is gluten-free (most plain rice is, but seasoned rice mixes sometimes contain gluten).
Refried Beans or Black Beans Beans are the perfect protein-packed side. Check labels on canned refried beans—most are GF, but some contain wheat as a thickener. Plain black beans or pinto beans are always safe and delicious.
Fresh Toppings Bar Set out bowls of sour cream, guacamole, salsa, diced tomatoes, shredded lettuce, sliced jalapeños, black olives, and extra cheese. Let everyone build their perfect plate. This is especially great when feeding a crowd with different preferences.
Simple Mexican Side Salad Romaine lettuce, cherry tomatoes, corn, black beans, avocado, and a lime-cilantro dressing. Light, fresh, and perfectly balanced against the richness of the enchiladas.
Chips and Salsa Because why not? Just make sure your chips are certified gluten-free if you’re celiac. Many restaurant-style tortilla chips are made in facilities that also process wheat products.
Mexican Street Corn (Elote) Grilled corn on the cob slathered with mayo (or Mexican crema), cotija cheese, chili powder, and lime juice. It’s messy, it’s delicious, and it complements enchiladas perfectly.
Storage Tips
Refrigeration
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. The corn tortillas actually hold up better than flour tortillas when refrigerated—they don’t get as soggy.
To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual portions for 1-2 minutes. You can also reheat them uncovered if you want the tops to get slightly crispy.
Freezing
These freeze beautifully! You have two options:
Before Baking: Assemble everything in a freezer-safe dish, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed (add 5-10 extra minutes if needed).
After Baking: Cool completely, wrap individual portions in plastic wrap, and store in freezer bags. Freeze for up to 2 months. Reheat from frozen in the microwave or thawed in the oven.
Pro Tips for Best Results
If freezing, I recommend doing it before baking. The corn tortillas maintain their texture better this way. Also, slightly underfill the tortillas if you’re planning to freeze them—this prevents them from bursting open during the freeze/thaw process.
When reheating corn tortilla enchiladas, add a splash of water or extra sauce before covering with foil. This creates steam and prevents the tortillas from drying out and cracking.
Final Thoughts
Going gluten-free doesn’t mean giving up the foods you love—it just means getting creative sometimes. But with enchiladas? You don’t even have to get that creative. Corn tortillas are traditional, authentic, and naturally gluten-free. You’re not making a compromise here; you’re making the real deal.
These Gluten Free Chicken Enchiladas have become a staple in my kitchen because they’re easy, delicious, and they make everyone happy. Whether you’re cooking for someone with celiac disease, gluten sensitivity, or you just prefer the taste of corn tortillas (which, honestly, is totally valid), this recipe delivers every single time.
I love that I can serve these to a mixed crowd—gluten-free folks, picky kids, skeptical relatives—and everyone leaves satisfied. Nobody feels like they’re eating “diet food” or missing out on anything. That’s exactly what good cooking should do.
Give these a try this week and let me know what you think! Tag me on Instagram or Pinterest with your creations. And if you come up with your own twist—different fillings, creative toppings, or a secret technique—I want to hear all about it.
Now get cooking, and enjoy every gluten-free, delicious bite. 🙂
Happy cooking!
— Kip
Gluten Free Chicken Enchiladas (Easy & Authentic!)
Description
These Gluten Free Chicken Enchiladas are made the traditional way—with corn tortillas, tender shredded chicken, and homemade or store-bought enchilada sauce. They're naturally gluten-free, packed with flavor, and ready in just 35 minutes. Whether you're celiac, gluten-sensitive, or just prefer corn tortillas, these enchiladas taste exactly like the authentic version you'd find at your favorite Mexican restaurant.
Ingredients
For Garnish:
Instructions
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Preheat oven to 375°F. Spray a 9x13 inch baking dish with cooking spray and spread ½ cup enchilada sauce on the bottom.
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Heat olive oil in a skillet over medium heat. Sauté onion for 4-5 minutes until soft. Add garlic and cook 1 minute more.
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Add shredded chicken, cumin, chili powder, paprika, salt, and pepper. Cook 2-3 minutes. Stir in ½ cup enchilada sauce. Remove from heat.
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Soften corn tortillas using your preferred method (microwave, stovetop, or oil method—see detailed instructions above).
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Place ⅓ cup chicken mixture in center of each warm tortilla, sprinkle with cheese, roll tightly, and place seam-side down in baking dish.
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Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
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Cover with foil and bake 15 minutes. Remove foil and bake 5 more minutes until cheese is melted and bubbly.
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Let rest 5 minutes, then garnish with cilantro, sour cream, tomatoes, avocado, and lime juice.
