Gluten-Free Chicken Enchiladas
Discover the ultimate comfort food with these Gluten-Free Chicken Enchiladas—a vibrant, family-friendly recipe that’s as delicious as it is accessible for those avoiding gluten. Juicy shredded chicken is combined with a flavorful mix of sautéed onions, garlic, red bell peppers, and warm spices like cumin and chili powder, all simmered in a rich tomato and gluten-free chicken broth sauce. Wrapped in soft gluten-free tortillas and smothered in gooey melted cheddar cheese, these enchiladas are baked to perfection in just 20 minutes. Garnished with fresh cilantro and optionally served with a dollop of sour cream, this dish balances bold flavors with a wholesome twist. Perfect for weeknight dinners or weekend gatherings, these cheesy, saucy enchiladas are sure to satisfy cravings while keeping your meal gluten-free and utterly satisfying.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 medium Onion, chopped
- 3 pieces Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 14.5 ounces Canned diced tomatoes
- 1 cup Gluten-free chicken broth
- 8 pieces Gluten-free tortillas
- 1 cup Shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked. Remove from the skillet, let cool slightly, then shred with two forks.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
Stir in the diced red bell pepper, ground cumin, and chili powder. Cook for another 2 minutes, stirring frequently.
Add the canned diced tomatoes and gluten-free chicken broth to the skillet. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
Mix the shredded chicken back into the skillet, stirring well to combine.
Spread a thin layer of the chicken mixture on the bottom of a 9x13 inch baking dish.
Fill each gluten-free tortilla with a portion of the chicken mixture, roll up tightly, and place in the baking dish seam-side down.
Once all the tortillas are filled and placed in the dish, pour any remaining chicken mixture over the top.
Sprinkle the shredded cheddar cheese evenly over the enchiladas.
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Remove from the oven, let cool for a few minutes, then garnish with chopped fresh cilantro.
Serve with a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 6456 mg | 281% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 32.9 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1510 mg | 116% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
