Erin’s Recipe Rundown
Taste/Texture: Made from scratch – with an easy gluten-free enchilada sauce that is SO fresh and flavorful!
Ease: I wouldn’t say this is a 30-minute meal, but it’s a straightforward recipe that’s well worth the effort!
Top Tip: The chicken is simmered in the enchilada sauce for extra flavor!
Would I make these again? Definitely! This recipe is a family favorite that just happens to be gluten-free. It’s great for feeding a crowd!
xoxo erin
The search is over! This is hands down my favorite recipe for gluten-free enchiladas with red sauce.
This is one of my family’s very favorite dinners. These gluten-free enchiladas are made with pantry staples that create layers of flavors.
Featured Comment
From Sheila: “Just made these tonight. AMAZING!!!! I bought a can of gluten free enchilada sauce just on case the flavor wasn’t what I was looking for in this recipe, but I’m sooo glad I made the scratch. Whole family loved it. Going to be in a regular rotation around here.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Enchiladas
- How to serve gluten-free enchiladas
- Are enchiladas gluten-free?
- Are enchiladas made of corn or flour tortilla?
- Can I make these enchiladas dairy-free?
- Storage, Make-Ahead and Freezing Instructions
- More Gluten-Free Dinner Recipes
- Gluten-Free Enchiladas (Chicken Red Sauce) Recipe
For more Mexican-inspired favorites – try these gluten-free tortillas, slow-cooker pork tacos and slow-cooker pinto beans.
Ingredients You’ll Need
One of the best things about this recipe is that it’s made with easy-to-find pantry staples. You’ll start by making a 15-minute homemade enchilada sauce.
Here are a few notes on the ingredients you’ll need to make these gluten-free enchiladas. You can find the exact measurements in the recipe card below.
- Onion/jalapeno: I love the flavor of fresh vegetables in this sauce. After the sauce has simmered you blend it until it’s smooth. The onions/jalapeno will blend up and help thicken the sauce.
- Tomato sauce: Use your favorite canned tomato sauce. I like the flavor of Muirglen!
- Brown sugar: Adds a little sweetness to the sauce and brings out the flavors.
- Chicken stock: You can easily use vegetable stock (or even water) if you prefer. Using a stock will lend more flavor than using water.
- Corn Tortillas: Be sure to use corn tortillas that are gluten-free to keep these enchiladas gluten-free!
- Chicken: I like to simmer whole chicken breasts in the sauce for extra flavor. You can also use rotisserie or pre-cooked chicken. Just skip adding the chicken to the sauce as it simmers. Mix the chicken with the rest of the filling ingredients as instructed.
Tip: For a mild sauce remove the ribs/seeds from the jalapeno. For a spicer sauce leave jalapeno seeds and ribs in.
How to Make Gluten-Free Enchiladas
Once you’ve made the sauce, you’ll add in some chicken breast and let it cook through as the sauce simmers. If you prefer to use rotisserie chicken that will work as well! You can simply add it to the sauce after it’s simmered for 15 minutes.
After you’ve taken the chicken out, you can blend the sauce for a smoother consistency if you like. Or you can leave it with the diced vegetables – either way is delicious!
Next, make the gluten-free enchiladas filling…
Once the chicken is cooked through you’ll shred it and mix it with cilantro, lime juice, a little of the sauce and Monterey jack and sharp cheddar cheese (freshly shredded is best!).
Tip: Freshly shredded cheese that you grate yourself from a block of cheese works best in these enchiladas. It has the best flavor and will melt beautifully!
Before assembling the enchiladas it helps to soften the tortillas in the microwave for a bit. This prevents the tortillas from breaking when you roll up the filling.
Add some of the filling to a softened tortilla and roll it up. You can portion the filling to make 12 enchiladas with this recipe.
Place the rolled enchiladas in a pan. I use a 9×13 pan and place 8 in a row and 4 horizontally on top.
Cover the enchiladas in the sauce. If you like you can blend the sauce for a smoother consistency. No need to put any sauce on the bottom of the pan. It will cover the enchiladas as they cook!
Sprinkle the top of the enchiladas with more cheese before baking.
Cover the pan with foil and bake covered for 20-25 minutes, then uncovered for another 5 minutes to brown the top.
You also might like these recipes for gluten-free tacos and gluten-free taco seasoning.
How to serve gluten-free enchiladas
We love serving these with sour cream and hot sauce. I usually serve them with a side of Mexican rice and a big green salad.
When I’m feeding a crowd I’ll often make a double batch and assemble them in foil baking pans for easy clean-up.
Are enchiladas gluten-free?
Enchiladas are often naturally gluten-free when made with corn tortillas, a sauce that doesn’t have any added flour and a meat/cheese filling. Be sure to check the ingredients for the tortillas, sauce and filling to make sure they don’t contain any wheat ingredients.
Are enchiladas made of corn or flour tortilla?
Enchiladas are traditionally made with corn tortillas. Corn tortillas are naturally gluten-free so they’re perfect to keep these enchiladas gluten-free.
Can I make these enchiladas dairy-free?
Yes! You can use your favorite dairy-free cheese in place of the cheese to make these enchiladas dairy-free. The sauce is naturally gluten-free and very flavorful.
Storage, Make-Ahead and Freezing Instructions
- To Store: To store leftover enchiladas, place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, wrap them tightly in aluminum foil or plastic wrap and place in a freezer-safe bag or container, then freeze for up to three months.
- To Make-Ahead: Prepare the enchiladas as instructed, then store in the refrigerator for up to 24 hours or in the freezer for up to three months. You could also prep the sauce and filling separately and store then in the refrigerator and assemble just before baking.
- To-Freeze: I prefer to freeze uncooked enchiladas, then bake them just before serving. To freeze chicken enchiladas, assemble them without baking, then wrap tightly in aluminum foil or plastic wrap and place in a freezer-safe container or bag. To reheat, bake the covered frozen enchiladas at 375°F for 35-40 minutes, or until heated through and bubbly.
More Gluten-Free Dinner Recipes
- Gluten-Free Meatloaf
- Gluten-Free Beef Stroganoff
- Gluten-Free Lasagna
- Gluten-Free Chicken Pot Pie
- Gluten-Free Chili
- Dairy-Free Chicken Rice Casserole (Gluten-Free)
Gluten-Free Enchiladas (Chicken Red Sauce)
Video
Ingredients
For the Red Sauce:
- 1 medium onion diced
- 1 jalapeño seeded and chopped
- 1 tablespoon oil
- 3 medium cloves garlic finely minced
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- 15 oz can tomato sauce
- 1 cup chicken or vegetable stock
For the Chicken Filling:
- 1- 1 1/2 lbs boneless skinless chicken breasts (2-3 large breasts)
- 1 1/2 cups (6 ounces) sharp cheddar freshly shredded
- 1 1/2 cups (6 ounces) Monterey jack cheese freshly shredded
- 1/2 cup fresh cilantro minced
- 1 lime
- 12 6-inch soft corn tortillas
Instructions
Make the Sauce:
- In a large saucepan, add the onion, jalapeno and oil. Cook on medium heat until the vegetables have softened, 8-10 minutes.
- Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook until fragrant, 30 seconds to 1 minute. Add the tomato sauce and chicken stock and stir to combine. Nestle in the chicken. Bring the mixture to a simmer.
- Reduce heat to low and simmer for 15 minutes until the sauce has thickened slightly. Remove the chicken and place in a bowl. (Optional but recommended: Carefully pour the sauce into a blender and blend until smooth.) Season the sauce with a touch more salt, if necessary and set aside.
Make the Filling:
- Preheat the oven to 400F. Lightly grease a 9×13 baking dish.
- Shred the chicken into bite-sized pieces. Add 1 cup of the sharp cheddar cheese, 1 cup of the Monterey jack cheese, the cilantro and the juice of 1 lime to the chicken. Mix to combine. (Set aside the rest of the cheese for topping the enchiladas.)
- Stack the tortillas on a plate and cover with plastic wrap or damp paper towels. Microwave on high until warm and pliable, 20-30 seconds.
- Scoop 1/3 cup of the chicken mixture on top of a tortilla and press it evenly down the middle. (You'll portion the filling to make 12 enchiladas.) Tightly roll each tortilla and lay seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the sauce over the enchiladas and top with the remaining cheese. Cover the baking dish tightly with foil. Bake covered for 20-25 minutes. Remove the foil and continue to bake for another 5-10 minutes until golden and bubbly. Remove from the oven and let stand for 10 minutes before serving. Serve with your favorite toppings and enjoy!
Notes
- Freshly shredded cheese that you grate yourself from a block of cheese works best in these enchiladas. It has the best flavor and will melt beautifully!
- Be sure to use corn tortillas that are gluten-free to keep these enchiladas gluten-free.
- For a mild sauce remove the ribs/seeds from the jalapeno. For a spicer sauce leave jalapeno seeds and ribs in.
Thank you so much for the delicious recipe! If I were to freeze them and then bake them, what temperature should I use and how long should they be in the oven? 🙂
Hi Rowan, we would recommend baking the frozen enchiladas (covered in foil) at 375°F for 50-60 minutes, then uncovered for 10-15 minute util golden and bubbly. We hope you enjoy the recipe!
I’m so looking forward to making these today! Is the nutritional information provided for 1 or 2 enchilada? Thank you!
Hi Anna, the nutritional information is per serving which is 2 enchiladas. We hope you enjoy the recipe!
PHENOMENAL! I have never made enchiladas before (other than reheated from frozen) and me and my boyfriend were thoroughly impressed. Next go around I may add a little more tomato sauce and slightly less brown sugar but regardless it is phenomenal. We even gave some to boyfriend’s parents (they are chefs) and they were AMAZED.
Aww, thank you for such amazing feedback, Kaylee! We’re so happy to hear everyone enjoyed the recipe so much!
Amazing!! Followed all directions, minus the jalapenos because I cannot do spice. These are SO GOOD!! The only other thing I did not do was blend the enchiladas sauce, and it still turned out perfect! I will be making these again! Thank you so much!!
We’re so pleased you loved the enchiladas! Thank you for your positive feedback!
I was a bit confused on the time for chicken, after 15 minutes is it supposed to be cooked?? It didn’t seem like it. I gave it another 15 (as the dish was being prepared ahead of time and then into oven). I do t buy precooked chicken at the store in case of cc.
Later directions say ‘when chicken is cooked’.
I’ve never made enchiladas before, so looking forward to them.
Think the directions need to be clarified.
Hi Peg, yes the chicken breasts should cook through before shredding and making the filling. The chicken will cook in the sauce as it is brought up to a simmer, then as it simmers for 15 minutes. If the chicken breasts are larger, they may need to cook longer to get to an internal temperature of 165°F. It’s best to judge doneness based on the chicken’s internal temperature and adjust the cooking time accordingly. We hope this helps!
I love this recipe and use it exclusively even though I don’t have to eat gluten free. It’s so good and I always get so many compliments. I double this recipe and make enough to cook one and freeze one for myself AND give two to bless friends in need or new moms to eat and freeze as well.
For this last batch, I cooked the sauce and chicken in the crockpot so I could leave or be hands free for longer. I still sautéed everything but then added everything together in the crockpot with the raw chicken on high for a few hours until it fell apart. Then I used an immersion blender to mix it in the crockpot. I think the sure fire way to make these amazing is don’t scrimp on the sauce. Use it all, use more over the enchiladas than you think you’ll need. Just let them soak it in. And I’d also say doubling the lime in the chicken mixture has added a lot more flavor and mixes so well with the sauce.
Hi Chelsea, thanks for sharing your positive experience with us! We’re so glad this recipe has become such a go-to for you!
My partner loves good Mexican food and can be picky about it. He enjoyed it for last night’s dinner (hot) and today’s lunch (cold). He said the sauce was a little unconventional—thicker than regular enchilada sauce—and that he loves it. I wonder if it’s because you said to thicken the sauce by simmering with chicken. He asked me to save the recipe so we can make it again.
I enjoyed eating this too! As far cooking, the most time-consuming hands-on part was the chicken. This could be done in advance if you’re short on time.
We’re so glad the recipe was a hit! Thank you for taking the time to share your experience with us!
Can you make this ahead and freeze?
Hi Andrea, yes you can prep the enchiladas and then freeze for up to 3 months. We hope you enjoy the recipe!