Gluten Free Chicken Enchiladas Recipe
Gluten-Free & Dairy-Free Chicken Enchiladas are a delicious and easy recipe for any night of the week! The filling has tender chicken, fresh cilantro, coconut yogurt, and lime juice. They're full of flavor and come together in less than an hour!
Equipment
- 1 Casserole Dish
Ingredients
- 6-7 Gluten-Free Tortillas I used Siete Cassava Flour Tortillas.
- 1 Cup Green Enchilada Sauce You'll need about ½ cup for the bottom of the casserole dish and ½ cup to pour over the enchiladas.
- ½ Cup Dairy-Free Shredded Cheese You can skip this ingredient if you do not want cheese on top.
Enchilada Filling
- 3 Cups Shredded Chicken
- ⅓ Cup Plain Coconut Yogurt Any plain yogurt will work!
- ¼ Cup Lime Juice
- ¼ Cup Chopped Cilantro
- 1 Jalapeno, Finely Diced
- 1 Teaspoon Salt
- ½ Teaspoon Garlic Powder
Instructions
- Start by adding shredded chicken, yogurt, cilantro, lime juice, jalapeno, salt, and garlic powder into a large bowl. Mix well until the ingredients are fully combined.
- Next, prepare the casserole dish for the enchiladas by pouring a thin layer of the green enchilada sauce on the bottom. Use a spoon to spread it out.
- Then, warm the cassava flour tortillas and use tongs to add about ⅓-1/2 cup of the chicken mixture into each tortilla. Roll tightly and place in the casserole dish. Repeat until you have used all of the filling mixture. (It should yield about 6-7 enchiladas.)
- Top the enchiladas with more green enchilada sauce and dairy-free cheese. Bake at 350 degrees for about 30-35 minutes. (The tortillas should get a little golden brown on the edges.)
- Remove from the oven and serve hot! I like to serve mine with fresh cilantro, avocado, and jalapeno slices.
Notes
Expert Tips
- Use a veggie chopper to make perfectly cut the jalapeno! It also saves time.
- To easily shred the chicken, use a hand mixer.
- To prevent the tortillas from cracking, heat in the microwave on a paper towel for about 15-20 seconds before adding the filling. You can also warm them on a frying pan.
- Save the remaining enchilada sauce to serve on the side!
How to Store Leftovers
Leftover enchiladas should be transferred from the casserole dish into an airtight container. Store in the refrigerator for 3-4 days. You can also store leftovers in an airtight freezer safe container for up to 3 months. Reheat leftovers in the microwave or air fryer. ** See full post for more information and step by step photos!Nutrition
Serving: 1ServingCalories: 269kcalCarbohydrates: 22gProtein: 22gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 63mgSodium: 1.041mgPotassium: 213mgFiber: 6gSugar: 5gVitamin A: 446IUVitamin C: 7mgCalcium: 89mgIron: 1mg
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