GFGL Recipe Blog: Gluten-Free Chicken Enchiladas

By Courtney Fisher

As a Southwestern native living on the East Coast, it’s hard for me to feel satisfied with chain-restaurants that claim “authentic” Mexican cuisine. So I set out to sooth my homesickness and recreate those bold flavors I recollect from my youth. This recipe is a classic that has some hefty prep-time, but the homemade results are worth all the effort. In addition, these enchiladas are high in protein and fiber, and a serving (that’s two enchiladas!) is around 400 calories.

1 hour

25-30 min.

16 enchiladas, 8 servings

The most important ingredient in this recipe that can make or break the gluten-free diet is the enchilada sauce. Most store brand enchilada sauces are often thickened with flour, so be careful to read the labels and consider choosing a more expensive brand that clearly reads “gluten-free.”


  • 3 tablespoons vegetable oil
  • 1.5 pounds skinless boneless chicken breast
  • salt and pepper
  • 2 teaspoons cumin powder
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 lime
  • ¼ c. chopped cilantro.
  • 1 green chile, seeded and coarsely chopped
  • 16 corn tortillas
  • 1 28 oz can green enchilada sauce,
  • 2 cup shredded cheddar and jack cheese

Garnish: chopped tomatoes, sliced avocado, red pepper flake


Coat large sauté pan with oil. Season chicken with salt, pepper, and cumin. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Remove chicken and allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add peppers and chile.

Pull chicken breasts apart by hand into shredded strips, or chop into cubes. Combine chicken, vegetables, and cilantro in large bowl, squeeze the juice from half of the lime into this mixture, cover with plastic and refrigerate anywhere from 20 minutes to 4 hours. Note: The longer you can let the chicken marinade, the better, just be sure it doesn’t dry out!

When you’re ready for assembly, add ½ cup cheese to the chicken and mix well.

Microwave the tortillas on high for 30 seconds, or bake them at 200 degrees F for 3 minutes. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and the juice from the other lime half.

Bake for 15  minutes in a preheated 350 degree F oven, then top with cheese and bake an additional 10-15 minutes or until cheese melts. Garnish with chopped tomatoes, sliced avocados and any remaining cilantro. Serve with Spanish rice and beans.

Traditionally these enchiladas are also garnished with a dollop of sour cream, but a “dollop” of sour cream usually consists of 3 tablespoons, that’s 72 extra calories, equal to 21 minutes of walking.

Works Cited

Image Credit

Categories: GFGL Recipe Blog

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