Chicken Enchiladas with Corn Tortillas (Authentic & Gluten-Free)

Let’s talk about the corn tortilla struggle for a second. You know the one—where you try to roll an enchilada and your tortilla cracks down the middle like it’s mocking you? Yeah, I’ve been there. Multiple times. With tears of frustration and a pile of tortilla shards on my counter.

But here’s the thing: once you figure out the trick (and I’m spilling all the secrets today), corn tortilla enchiladas are actually better than flour. They’ve got that authentic flavor, they’re naturally gluten-free, and they hold up to sauce without turning into mush.

These chicken enchiladas with corn tortillas changed my whole perspective on Mexican cooking. No more cracking, no more falling apart, just perfectly rolled enchiladas that taste like they came straight from an abuela’s kitchen.

Why You’ll Love This Recipe

Actually Works With Corn Tortillas – I’m giving you the foolproof method to soften corn tortillas so they roll without cracking. It’s a game-changer, and once you know it, you’ll never struggle again.

Naturally Gluten-Free – No substitutions needed. Corn tortillas are gluten-free by nature, so if you or someone you’re cooking for has celiac disease or gluten sensitivity, this recipe’s got you covered.

More Authentic Flavor – Corn tortillas have that traditional Mexican taste that flour just can’t replicate. There’s a slightly sweet, earthy flavor that pairs perfectly with enchilada sauce and chicken.

Holds Up Better to Sauce – Here’s something wild: corn tortillas actually handle enchilada sauce better than flour once you prep them right. They don’t get soggy and mushy the way flour tortillas sometimes do.

Perfect for Meal Prep – Make these on Sunday and you’ve got lunches for days. They reheat beautifully and somehow taste even better the next day when all those flavors have melded together.

Uses Rotisserie Chicken – No need to poach and shred chicken from scratch. Grab a rotisserie chicken from the store and you’ve just saved yourself 30 minutes. Work smarter, not harder.

Ingredients

For the Chicken Filling:

• 3 cups cooked shredded chicken – Rotisserie chicken is your best friend here. You can also use leftover chicken or poach some breasts.
• 1 cup sour cream – Makes the filling creamy and rich. Greek yogurt works too if you want to keep it lighter.
• 1 can (4 oz) diced green chiles – Adds a mild heat and tang. Don’t skip these!
• 2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar) – Divided. Some goes in the filling, some on top.
• ½ teaspoon cumin – Essential for that warm, earthy flavor.
• ½ teaspoon garlic powder – Because garlic makes everything better.
• ½ teaspoon onion powder – Adds depth without the tears from chopping onions.
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped – Optional, but it brightens everything up.

For Assembly:

• 12-14 corn tortillas (6-inch) – Make sure they’re fresh and pliable, not stale and cracked.
• 3 cups red enchilada sauce – Store-bought is totally fine. I usually keep a few cans in my pantry.
• ½ cup vegetable oil – This is the secret weapon for softening those tortillas.
• 1 cup shredded cheese – For topping.

For Garnish:

• Fresh cilantro, chopped
• Sliced radishes – Adds a nice crunch and authentic touch.
• Diced red onion – Just a little for color and bite.
• Sour cream or Mexican crema
• Lime wedges – Always finish with lime. Always.
• Sliced jalapeños (optional) – For heat lovers.

Key Notes:

• Tortilla freshness matters: Check the expiration date. Stale tortillas will crack no matter what you do.
• Oil temperature is crucial: Too hot and they’ll crisp up like chips. Too cool and they won’t soften properly. Medium heat is your sweet spot.
• Cheese choices: Oaxaca cheese is traditional and melts beautifully, but it can be hard to find. Monterey Jack or a Mexican blend works great.

Step-by-Step Instructions

Step 1: Prep Your Chicken Filling

In a large bowl, combine the shredded chicken, sour cream, green chiles, 1 cup of shredded cheese, cumin, garlic powder, onion powder, salt, pepper, and cilantro. Mix everything together until well combined. Taste it and adjust the seasoning if needed. This filling should be flavorful on its own.

Step 2: Set Up Your Tortilla Station (This Is Key!)

Here’s the secret to perfect corn tortilla enchiladas. Heat the vegetable oil in a small skillet over medium heat—you want about ¼ inch of oil in there. Set up a plate lined with paper towels next to the stove. Have your tortillas ready to go.

Step 3: Soften the Tortillas (The Magic Step)

Once the oil is shimmering (but not smoking), use tongs to dip a tortilla into the hot oil for about 5-10 seconds per side. You’re not frying it crispy—you’re just heating it until it becomes pliable and soft. It should look slightly translucent. Transfer to the paper towel-lined plate. Repeat with remaining tortillas.

Pro tip: Don’t skip this step or try shortcuts like microwaving. The oil creates a barrier that prevents sogginess and makes the tortillas flexible enough to roll without cracking.

Step 4: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Spread about ¾ cup of enchilada sauce on the bottom of a 9×13-inch baking dish. This prevents sticking and adds flavor.

Step 5: Roll Those Enchiladas

Take one softened tortilla and place about ¼ cup of the chicken filling down the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, packing them snugly together. You should be able to fit 12-14 enchiladas depending on how tightly you roll them.

Step 6: Sauce and Top

Pour the remaining enchilada sauce evenly over all the rolled enchiladas. Make sure every tortilla is covered—this keeps them moist and prevents drying out. Sprinkle the remaining 1 cup of cheese over the top.

Step 7: Bake to Perfection

Cover the dish with aluminum foil (this prevents the cheese from browning too quickly) and bake for 20 minutes. Then remove the foil and bake for another 5-10 minutes until the cheese is melted, bubbly, and just starting to get golden spots on top.

Step 8: Garnish and Serve

Let the enchiladas rest for about 5 minutes after pulling them from the oven. This lets everything set up so they don’t fall apart when you serve them. Top with fresh cilantro, sliced radishes, diced red onion, a drizzle of sour cream or crema, and serve with lime wedges on the side.

Serving Suggestions

Corn tortilla enchiladas are hearty enough to stand on their own, but here’s how I like to serve them for a complete meal:

Mexican Rice – Classic pairing. The rice soaks up any extra sauce and rounds out the meal perfectly. I usually make cilantro-lime rice because it’s light and fresh.

Refried Beans – Creamy, comforting, and traditional. Black beans work too if you prefer those over pintos.

Fresh Cabbage Slaw – Something crunchy and acidic to cut through the richness. I make a quick slaw with shredded cabbage, lime juice, and a pinch of salt. Takes two minutes and adds so much.

Chips and Salsa – Can’t have Mexican food without chips, right? A fresh pico de gallo or a smoky salsa verde on the side is perfect for snacking while the enchiladas bake.

Mexican Street Corn (Elote) – If you really want to go all out, grilled corn slathered with mayo, cotija cheese, chili powder, and lime is chef’s kiss.

Cold Beer or Agua Fresca – A crisp Mexican lager or a refreshing agua fresca (watermelon or hibiscus are my favorites) completes the meal.

Storage Tips

Refrigerator: Store leftover enchiladas in an airtight container in the fridge for up to 4 days. The corn tortillas hold up really well and don’t get as soggy as flour tortillas do. IMO, they taste even better as leftovers.

Freezing: These are excellent freezer candidates. You can freeze the assembled dish before baking (wrap tightly in plastic wrap, then foil) or freeze individual portions after baking. They’ll keep for up to 3 months. To bake from frozen, add an extra 20-25 minutes to the cooking time and keep the dish covered with foil for the first half so the cheese doesn’t burn.

Reheating: For individual portions, microwave for 2-3 minutes until heated through. For the whole dish, reheat in a 350°F oven for 20-25 minutes, covered with foil. If reheating from frozen, plan on 45-50 minutes covered, then 10 minutes uncovered.

Make-Ahead Tip: You can prep the filling up to 2 days ahead and store it in the fridge. You can also soften all the tortillas ahead of time, stack them with parchment paper between each one, and store them wrapped in the fridge overnight. When you’re ready to assemble, just bring them to room temp for 10 minutes and they’ll roll perfectly.

Final Thoughts

Real talk: I avoided corn tortilla enchiladas for years because I thought they were too complicated and would fall apart. I stuck with flour tortillas because they were “easier.”

What a mistake that was.

Once I learned the oil-dipping technique, everything changed. These enchiladas have so much more flavor than the flour versions I was making, and they’re actually easier to work with once you know the trick. Plus, having a naturally gluten-free dinner option in my rotation has been a lifesaver when I have friends over with dietary restrictions.

The best part? Everyone assumes you spent hours making these from scratch when really, you just followed a few simple steps and let the oven do the work.

Give these a shot. Master the tortilla-softening technique once, and you’ll be making corn tortilla enchiladas on repeat.

– Kip