Erin’s Recipe Rundown
These gluten-free green chile chicken enchiladas are cheesy and creamy, with a slight kick from the green chiles. Most importantly, it’s a dish my whole family loves!
Why You’ll Love It: This easy enchilada recipe is classic and comforting. It’s one of those meals that tastes like you spent hours on it (but you didn’t). Best of all, you can make it in advance and pop it in the oven when you’re ready!
Top Tips: Corn tortillas are prone to breaking. Warming them in the microwave under a damp paper towel before adding the filling softens them and makes them easy to roll.
For Mexican-style dishes, you may also like these gluten-free enchiladas, easy gluten-free tacos, skillet chicken with Mexican green rice, or this chicken fajita marinade!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free green chicken enchiladas. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: You can use any gluten-free flour blend you like in this recipe. My favorite is King Arthur.
- Cream cheese: Make sure the cream cheese is at room temperature so that it easily mixes with the chicken. It’s key to creating the creamy, cohesive filling.
- Salsa Verde/green chiles: These two ingredients are what make this dish! The salsa verde is the tangy, slightly spicy base for the sauce while the green chiles add mild smoky, heat to the filling for the perfect flavor balance.
- Sour cream: The sour cream lightens the sauce and creates a velvety, rich finish.
How to Make Gluten-Free Green Chicken Enchiladas
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the sauce: Sauté the onions, sprinkle in the flour, then whisk in the stock, milk, and seasoning. Whisk the sauce often as it simmers. Don’t forget to remove it from the heat before whisking in the salsa verde and sour cream. Delicious!
Make the filling: Add all of the ingredients to a large bowl and mix until evenly combined.
Fill the enchiladas: The key to working with corn tortillas is to warm them first. Place them on a plate, cover with a damp paper towel, then microwave until pliable. Once they’re warmed, add the filling, roll them up, and place the enchiladas seam-side down in the prepared dish. Keep going with all of the tortillas until the filling is all used up!
Bake and serve: Pour the sauce over the enchiladas, sprinkle a cup of cheese on top, then bake until hot and bubbly, with light golden edges. Let it cool just a few minutes before serving. I love to sprinkle on a little extra cilantro too!
Gluten-Free Green Chile Chicken Enchiladas
Ingredients
Green Chile Sauce
- 3 tablespoons butter
- ½ cup diced onion
- 2 tablespoons gluten-free flour
- 1 cup chicken stock
- ½ cup milk
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 cup salsa verde
- ½ cup sour cream
Enchiladas
- 3-4 cups shredded chicken I use the meat of one rotisserie chicken
- 2 4-ounce cans green chiles, drained
- 8- ounce package cream cheese at room temperature
- ½ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 8 ounces Monterey Jack cheese shredded
- 10-12 corn tortillas
Instructions
For the Green Chile Sauce:
- In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté until softened, 5–7 minutes. Sprinkle in the flour and cook for another 1–2 minutes, stirring constantly. Slowly whisk in the chicken stock and milk. Stir in the salt and pepper.
- Bring the sauce to a simmer and cook for 3–4 minutes, whisking often, until slightly thickened. Remove from heat and whisk in the salsa verde and sour cream. Set aside.
Assemble the Enchiladas:
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine the shredded chicken, green chiles, cream cheese, cilantro, and lime juice. Mix until evenly combined.
- To soften the tortillas, place them on a plate and cover with a damp paper towel. Microwave for 15–30 seconds, until warm and pliable.
- Spoon about ½ cup of the chicken mixture down the center of each tortilla. Roll them up and place seam-side down in the prepared baking dish. Repeat with all the tortillas until the filling is used up.
- Pour the green chile sauce evenly over the enchiladas. Sprinkle the reserved 1 cup of Monterey Jack cheese over the top.
- Bake for 25–30 minutes, until the enchiladas are hot and bubbly and the edges are lightly golden.
- Let cool for a few minutes before serving. Top with cilantro before serving if desired.
I made this for a church pot luck and got compliments
I have a question about the Monterey Jack cheese
Your directions say sprinkle with the reserved one cup of Monterey Jack cheese
This confused me because I hadn’t used any Monterey Jack cheese earlier in the recipe
When cheese is grated one cup weighs about 4 ounces and the ingredients say 8 ounces
Please clarify
This recipe was a hit with my family! Will definitely be making it again.
Yay! We’re so glad to hear the recipe was a hit! Thank you for your positive feedback, Christine.