The Best Chicken Enchiladas…Ever! – Gluten Free

I can’t think of a time of year where chicken enchiladas don’t make a great dinner.
Unfortunately, most canned enchilada sauces have wheat in them and the ones I’ve tried that don’t were good, but not great.
Turns out that making your own enchilada sauce is incredibly easy. It’s basically canned tomato sauce with cumin, sugar, salt, pepper, chili powder,onions and garlic. The chicken is even better when you flavor it separately and then add it to your enchiladas.
For a recipe with this many ingredients, it’s super helpful to have everything chopped, cut, measured and ready to go.
If you’re on tv, you get a whole bunch of separate little glass bowls (not that I know this personally), but any dish will do. The goal is to make this easy.

Pan-fried chicken
    Red onion and garlic saute
    The sauce right before I dipped the tortillas in it.
    (If you’re going to adjust the seasonings, this is the place to do it.)

    The Best Chicken Enchiladas...Ever! Gluten Free

    Servings
    4-6 servings

    Ingredients

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    • 12 large corn tortillas (gluten free)
    • 2 Tbsp vegetable oil
    • 3 tsp salt
    • 3 tsp pepper
    • 3 tsp cumin
    • 3 tsp garlic powder
    • 1 1/2 lbs boneless chicken breast
    • 3 cloves garlic, minced
    • 3 tsp cumin powder
    • 1 medium red onion, chopped fine
    • 1 10oz can Ro-Tel style diced tomatoes and green chilies
    • 3 Tbsp chili powder
    • 1/2 cup water
    • 3/4 cup sharp cheddar cheese, shredded/grated
    • 3/4 cup Monterrey Jack cheese, shredded/grated
    • 1/2 cup fresh cilantro, chopped
    • 1/3 cup scallions, chopped
    • 1/3 cup fresh tomatoes, chopped
    • 1 cup plain Greek yogurt or sour cream on the side *optional*

    Directions

    • Preheat oven to 350 deg F.
    • In a 12" skillet, heat the vegetable oil over medium heat/high heat. (don't use a non-stick skillet if you have the option)
    • Pat the chicken breasts dry on both sides and sprinkle with half 1 1/2 tsp each) of the salt, pepper, cumin and all of the garlic powder. (if the chicken is moist, it won't brown in the skillet)
    • Once the oil is hot (a water drop will sizzle), add the chicken. Cook for approximately 5-7 minutes on each side.
    • Set the chicken on a serving plate to rest and cool off.
    • In the same pan (without rinsing it out), add the onions and garlic to the chicken juice and saute until clear (about 2-3 min.).
    • Add the tomato sauce, corn (optional), chilies, chili powder, salt, pepper, cumin, sugar and water.
    • Simmer for 7-10 min on medium heat.
    • Heat the tortillas in the microwave between two moist paper towels, about 45-60 seconds until warm and soft. They roll much easier and won't break when they're pre-heated.
    • Make an assembly line with the sauce, the tortillas, a large cutting board, shredded cheese, shredded chicken and 9x13 baking dish..
    • Using a spoon, spread a thin layer of sauce in the bottom of the 9x13 dish.
    • Dip each corn tortilla into the sauce until covered on both sides.
    • On a large cutting board, place the tortilla down and fill with about 2 Tbsp each of the cheese and chicken. Roll and place seam side down in the baking dish. Repeat until you are out of one of the ingredients!
    • Cover completely with the remaining sauce. Sprinkle cheese on top.
    • Bake loosely covered with foil for 15 minutes.
    • Remove foil and bake another 5 minutes until the cheese is bubbly on top.
    • Remove from oven and top with fresh cilantro, scallions and tomatoes.
    • Serve with plain Greek yogurt (or sour cream) and fresh avocados.
    Prep Time: 30 - 45 Minutes
    Cook Time: 30 - 45 Minutes
    Total Time: 60 - 1 Hour 30 Minutes
    6 Comments and 0 Replies
      • Anonymous
      • 07.25.2010

      Ok, this looks seriously yummy. Thanks for including pictures – always makes a recipe more interesting when you can see the finished product!
      Amy

      Reply

      • christine
      • 07.27.2010

      I love Chicken Enchiladas, but Gluten free? That rocks! good job here! If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

      Reply

      • Sophie
      • 07.28.2010

      MMMMMMMMM,..what a fantastic chicken dinner,..;so flavourful too!

      A mustr try!!

      Thanks for sharing & you have a COOL foodblog too!

      Reply

      • Karen Fine
      • 07.28.2010

      Thank you! And thanks for stopping by Sophie and Amy! :-)

      Reply

      • simona
      • 05.05.2011

      We had these tonight, they were very easy and super delisious!!! I am looking forward to having the leftovers soon.
      This is a new lifestyle change for me and this was my first GF recipe, other than our normal findings around the house-chicken and such n such, or pork and such n such- the such n such is normally some kind of guaranteed GF product like potatoes or green beans.
      I was thrilled when I came across this recipe, thanks!! ~Simona

      Reply

      • Karen Fine
      • 05.05.2011

      Thank you Simona! Welcome to gluten free. :-)

      Reply

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