Meaningful Eats
Gluten-Free Green Chile Chicken Enchiladas
6
This is one of my all-time favorite gluten-free comfort food meals! I often make these gluten-free green chile chicken enchiladas when I'm feeding a big group or as a take-in meal for someone in need. They're cheesy, flavorful and comforting! I like to serve them with gluten-free Mexican rice and a big green salad tossed in cilantro lime vinaigrette.
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 9x13-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.
Notes
Gluten-Free: Use corn tortillas and gluten-free flour. It never hurts to check labels on stocks, sauces, and canned goods to confirm the brands are gluten-free!
To Make-Ahead: Assemble, cover tightly, and refrigerate for up to 1 day. You may need to add a few extra minutes to the baking time when baking from the fridge.
To Store: Let cool, cover tightly, and refrigerate for up to 4 days. Reheat portions in the microwave or the whole dish in the oven at 350°F until heated through.
To Freeze (Unbaked): Assemble, cover tightly in a freezer safe dish, and freeze for up to 3 months. Bake from frozen at 375°F for 50-60 minutes (covered), then another 10 minutes until golden and bubbly (uncovered).
To Freeze (Baked): Cool completely, cover tightly, and freeze for up to 3 months. Reheat portions in the microwave or the whole dish in the oven at 350°F until heated through.
Nutrition
Calories: 539kcal | Carbohydrates: 31g | Protein: 38g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 1147mg | Potassium: 583mg | Fiber: 3g | Sugar: 8g | Vitamin A: 997IU | Vitamin C: 4mg | Calcium: 512mg | Iron: 2mg