Gluten-free Chicken Enchiladas
These easy gluten-free Chicken Enchiladas made with under 10 ingredients make a great weeknight family dinner. Made with a dairy-free creamy filling.
A family dinner that’s easy to make, kid-friendly, and gluten + dairy-free. We all love a casserole that’s easy to put together with just a few ingredients, right? With just a few easy to follow steps, you’ll have these baked Gluten-free Chicken Enchiladas on the table for your hungry crew.
WHAT YOU’LL NEED:
Chicken
Petite diced tomatoes
Enchilada sauce
Dairy-free cream cheese
Gluten-free tortillas
Cumin
Garlic
Sea salt
HOW TO MAKE THEM:
Preheat the oven to 350 degrees. Line a baking sheet with tin foil, place the chicken breasts on the foil, and cover the chicken with another piece of foil. Fold the foil together to make a packet. (This will help hold the moisture in the chicken while it’s baking.) Bake the chicken for 20 minutes or until the chicken is cooked through.
While the chicken is baking, prepare the cream cheese mixture. In a medium saucepan add the dairy-free cream cheese, petite diced tomatoes, cumin, and sea salt. Place the saucepan over medium-low heat and stir until the cream cheese has melted and mixed in with the tomatoes. Remove from the heat.
Remove the chicken from the oven. Cut the chicken into bite-size pieces. Add to the cream mixture; stir together.
Lay one gluten-free tortilla flat on the counter, add ¼ cup cream cheese-chicken filling to the center of the tortilla. Roll the tortilla up tightly (but not too tight to break the tortilla) and place it in an 8×13 baking dish. Continue to fill and roll the tortillas until all the filling is used up. This recipe should make 12 enchiladas.
Once all the tortillas and filling are rolled and in the baking dish. Pour the red enchilada sauce on top of the enchiladas. Place the enchiladas in the oven and bake for 20 minutes or until the sauce begins to bubble along the edges. Remove from the oven and serve.
MEAL-PREP:
Can you meal prep this recipe? Absolutely! Bake the chicken and make the filling on your meal prep day. Having the filling ready ahead of time will turn this dinner recipe into an easy under 30-minute meal when you’re ready to serve it! The filling will last for up to 4 days in the fridge, so plan accordingly.
Making this meal to pack for lunches? It warms up quite nicely and lasts for up to 4 days in the fridge.
- 2 chicken breasts
- 1 8 oz package dairy-free cream cheese
- 1 14.5 oz can petite diced tomatoes
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 28 oz can red enchilada sauce
- 12 medium gluten-free tortillas
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Preheat the oven to 350 degrees. Line a baking sheet with tin foil, place the chicken breasts on the foil, and cover the chicken with another piece of foil. Fold the foil together to make a packet. (This will help hold the moisture in the chicken while it's baking.) Bake the chicken for 20 minutes or until the chicken is cooked through.
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While the chicken is baking, prepare the cream cheese mixture. In a medium saucepan add the dairy-free cream cheese, petite diced tomatoes, cumin, and sea salt. Place the saucepan over medium-low heat and stir until the cream cheese has melted and mixed in with the tomatoes. Remove from the heat.
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Remove the chicken from the oven. Cut the chicken into bite-size pieces. Add to the cream mixture; stir together.
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Lay one gluten-free tortilla flat on the counter, add 1/4 cup cream cheese-chicken filling to the center of the tortilla. Roll the tortilla up tightly (but not too tight to break the tortillas) and place it in an 8×13 baking dish. Continue to fill and roll the tortillas until all the filling is used up. This recipe should make 12 enchiladas.
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Once all the tortillas are filled, rolled, and in the baking dish, pour the red enchilada sauce on top of the enchiladas. Place the enchiladas in the oven and bake for 20 minutes to until the sauce begins to bubble along the edges. Remove from the oven and serve.
Keep leftovers in a covered container in the fridge for up to 4 days.
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