Cheesy Chicken Enchiladas with Homemade Gluten Free Enchilada Sauce will please the whole family. Make ahead, and so simple!
Want to know what speaks to my soul? Cheese. Enchiladas. Gluten Free Cheesy Chicken Enchiladas to be exact. With a homemade gluten free enchilada sauce! I could not be more excited about this make ahead dish which features a made from scratch enchilada sauce using 100% fridge and pantry staples that takes less than 10 minutes to make. Say goodbye to the can and hello to this lusciousness…!
I love enchiladas so much that I still attempt to order them every time we go out for Mexican food even though I know they’re not traditionally gluten free. No amount of internal coaching to say fajitas when it’s time to place our order will stop the phrase enchiladas from rolling off my tongue, which causes Ben to give me a light kick under the table and then I have to correct myself like a crazy person. What can I say?! I’ve got a one track mind and when it comes to Mexican food, it’s all enchiladas, all the time, which is why I made this restaurant-worthy copycat version at home.
I love making homemade versions of popular processed foods – Hamburger Helper, granola, Lipton pasta sides packets, etc – but homemade gluten free enchilada sauce takes the cake. You know when you try your hand at making homemade, well, cake, and it ends up tasting so good that you vow to never buy premade again, but sure enough the next time a birthday rolls around you’re buying a box mix because it’s just so dang convenient? Not happening with this enchilada sauce. I will 100% never buy canned again now that I know how easy and inexpensive it is to make at home from scratch. We’re talking flour, spices, tomato paste, and chicken broth simmered in a saucepan for under 10 minutes. There is NO turning back, people!
These enchiladas are IT. Gluten free corn tortillas are wrapped around shredded chicken, a spoonful of the homemade enchilada sauce, and a sprinkling of shredded cheese before being topped with more sauce and cheese, and baked. I’ve eaten about 47 over the past week and am plotting the next time I can make them without getting a groan from Ben. When I go, I go all out!
How to Make this Recipe:
Start by sautéing 1-1/2lbs chicken breasts that have been seasoned with garlic salt and pepper in a large skillet over medium-high heat until cooked through. Remove to a plate then shred when the chicken is cool enough to handle.
Pro Tip. You could cook/shred the chicken a day or two early to save time OR swap out 4 cups shredded rotisserie chicken if you really want to make things easy on yourself!
How to Make Homemade Enchilada Sauce:
Now it’s time to make that crazy-easy homemade gluten-free enchilada sauce. Warm 3 Tablespoons grapeseed oil, or other neutral-tasting oil, in a saucepan over medium heat then whisk in 2 Tablespoons gluten-free flour (or all-purpose if you don’t need to eat GF) and cook while whisking for 1 minute.
Then add a bunch of pantry-staple spices. I already had everything on hand and didn’t have to buy a thing! You’ll need 3 Tablespoons chili powder, 1/2 teaspoon each salt, dried oregano, and onion powder, and 1/4 teaspoon each garlic powder and cumin.
Add the spices into the oil/flour mixture then whisk until very fragrant, 1 minute.
Finally, whisk in 1/4 cup tomato paste until smooth then slowly stream in 2 cups chicken broth while whisking to avoid lumps. Turn the heat up slightly then simmer until the sauce has slightly thickened. Boom – homemade gluten-free enchilada sauce in under 10 minutes! As with the chicken, you can make the sauce two or even three days ahead of time. It just gets better as it sits.
Alrighty – enchilada assembly time. You’ll need 15-16 gluten-free corn tortillas which I laid out a few at a time on a cutting board then filled with a few Tablespoons of the shredded chicken, a spoonful of sauce, and a sprinkling of shredded Mexican-Blend cheese.
Roll then place the enchiladas seam side down into a casserole dish, and then repeat. Once all the fillings have been used, top the enchiladas with sauce (you might have a bit leftover) then more delicious shredded cheese. Either pop into the oven or cover with foil and place into the refrigerator to be cooked no more than 24 hours later. How awesome is that for an easy dinner on a busy weeknight?
Whenever you’re ready, bake the enchiladas for 20 minutes at 350 degrees covered with foil then remove the foil and bake for another 3-4 minutes, or until the cheese is smooth and melty. Sprinkle with cilantro, if you please, then dig in!
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Crock Pot Beef Stew
Pasta PomodoroCheesy Chicken Enchiladas with Homemade Gluten-Free Enchilada Sauce
Description
Cheesy Chicken Enchiladas with Homemade Gluten-Free Enchilada Sauce will please the whole family. Make ahead, and so simple!
Ingredients
- 1-1/2lbs chicken breasts, pounded to an even thickness
- garlic salt and pepper
- 16 gluten-free corn tortillas
- 8oz shredded Mexican cheese blend
- chopped cilantro for garnish, optional
- For the Gluten-Free Enchilada Sauce:
- 3 Tablespoons grapeseed oil (or other neutral tasting oil)
- 2 Tablespoons gluten-free flour OR all-purpose flour (dish will not be GF if using AP flour)
- 3 Tablespoons mild chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup tomato paste
- 2 cups chicken broth
Directions
- Heat a large skillet over medium-high heat then spray chicken breasts on both sides with nonstick spray and season with garlic salt and pepper. Saute for 3-4 minutes per side, or until cooked through, then let cool and shred (can be done ahead of time.) Alternatively you could poach (boil) chicken breasts then shred.
- Preheat oven to 350 degrees then spray a 9x13" casserole dish, or two smaller casserole dishes, with nonstick spray and set aside. Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute. Add seasonings - chili powder through cumin - then whisk for another minute. Add tomato paste then whisk until combined, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn heat up to medium-high then simmer until sauce has thickened, 3-4 minutes. Cool slightly (can be made up to several days ahead of time.)
- Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Place tortillas on a clean dry surface then spread 2 Tablespoons shredded chicken across the center. Spoon approximately 1 Tablespoon enchilada sauce over the top followed by 1 Tablespoon shredded cheese. Roll then place seam side down in the prepared baking dish then repeat with remaining ingredients. Pour remaining enchilada sauce on top (might not need it all,) then top with remaining cheese and cover tightly with a nonstick sprayed piece of foil.
- Bake for 20 minutes then uncover and continue baking for 3-4 more minutes, or until cheese is bubbly. Let enchiladas rest for 5 minutes then serve.
Notes
Sauce adapted from Against All Grain
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Oh my gosh, I am telling you I mourned the moment when the last of these cheesy chicken enchiladas were eaten. They are awesome! That said, what dish covered in a blanket of melted cheese isn’t? ;) Enjoy!
I am NOT a fan of mostly all canned enchilada sauces, so I am very excited to try this out! Yay for Mexican Monday ;)
Love love love enchiladas! Can’t wait to try this sauce out.
I’ve never made Enchiladas before! Can’t wait to get my mom try. I mean myself. Yes definitely myself. I’m not that much of a loser! We are really picky eaters at our house and don’t like anything from a can.
I have a freezer full of chicken breast and am always looking for something other than Tacos on Tuesday. I think I found the replacement
These look fabulous! Looking forward to making a pot roast to use leftovers with your sauce to make shredded beef enchiladas. Thanks for sharing!
These look great! What brand of gluten free tortillas do you use? Having a hard time finding some that will bend and fold without breaking and taste good! Love all your recipes and appreciate your time and effort!
I used Mission brand “super soft” yellow corn tortillas for the first time and really loved them!
Yes, yes, yes! To those tortillas!!!!!
Haha, had to laugh about Flip or Flop, but I do not want to be best friends with Christina. I am not sure there has ever been a more high-maintence-seeming person on HGTV ;) I’d rather be BFs with Joanna Gaines from Fixer Upper. Bonus, she would also be my stylist. Ha!
HAHA! I think I just want access to all her Lululemon gear. ;)
You should read the Amelia Peabody series of books if you like Egyptian things. They are good-start with the first one though and read them in order. Author is Elizabeth Peters. http://ameliapeabody.com/bookshelf.htm
I just made these to reheat for dinner tonight – they smell amazing!! Do you think it would work to assemble the enchiladas, then freeze before baking?
I think so, Beth! Let me know for sure if you give it a try!
I was just wondering how I was going to use my yummy leftover Mojo Pork from the weekend, when I saw this recipe. It turned out amazing! (My sauce was on the salty side…but I was trying to halve it…and probably forgot to halve an ingredient ot two… ;)
Made these tonight and mmm mmm were they delish! Thanks for the awesome recipe! As you noted, I had extra sauce. As the saying goes, “I put that sh*t on everything!” Ha!
i am loving it
i love chicken
what ever people made with chicken i will eat
thank for an amazing recipe
Wow, these look gorgeous! I’m usually not a huge fan of Mexican food, but I think I’ll try these!
Creating a really flavorful Enchilada Sauce is one of the necessities here in the Southwest. This is a good recipe, I would also add a really good “Sweet Paprika” as it gives depth of flavor and deepens the color while adding to the finished sauce. The Chile Powders from El Protero Trading Post in New Mexico have wonderful flavors and the prices are excellent, it has been my experience.
i made these this week and followed the recipe exactly. I used some leftover grilled shrimp in half the enchiladas and those were great too. My husband and I both LOVED these and my husband requested leftovers the next night (which is not normal!). Loved the homemade sauce and will absolutely add these to the rotation. Thanks for yet another delicious and gluten free option!
Awesome!! Thanks so much for leaving feedback – I’m so glad you both enjoyed (and now I want to try these with shrimp – yum!)
Made these tonight for dinner, and they were super easy and tasted great! I halved the recipe, since there are only 2 of us, and ended up with 6 nicely packed tortillas. I used flour tortillas, because every time I use corn, no matter what I do, they break apart when I try and roll them (I’ve had some epic kitchen fails with corn tortillas!). Also, I have a crazy low tolerance for anything spicy, so I cut the chili power in half, but next time I think I’ll use the full amount, as the sauce ended up not being spicy at all. Thanks for a great recipe!
Wohoo!! Yeah I think chili powder has the reputation of being spicy because it has “chili” in the name but mild chili powder is all flavor and no spice. I’m so glad you enjoyed the dish! :)
My 10 year old son declared this “the best meal you’ve ever made mom!” I think that says it all.
YESSSS – success! So glad to hear, Julie! :)
[…] & Crayons), Cheesy Chicken Butternut and Sage Lasagna Bake (Sweet Peas and Saffron), Cheesy Chicken Enchiladas with Homemade Gluten-Free Enchilada Sauce (Iowa Girl Eats), Chopped Salad with Spicy Tomato Vinaigrette (The View From Great […]
Just made this homemade enchilada sauce– it is divine, and so easy!! Thanks for such a great recipe!
So glad to hear, Stephanie! Thanks for the feedback!
I made these tonight and they are amazing. I made mostly chicken and a few cheese. The cheese enchiladas were so good, better than my favorite Mexican restaurant. I am going to try them again in a few weeks with beef. This gluten free pregnant mama thanks you for posting!
Do you have any trick for keeping the corn tortillas from breaking? I just made these (thank you so much since I haven’t had enchiladas since I was told to go GF) and all of them cracked along the top! :(
Two things – fresh tortillas will hold up better and warming them slightly before filling should help too. Luckily they still taste great even when cracked!!
They look amazing, can’t wait to try these out myself! Thank you for your amazing recipes!
Made these tonight. So good! I love enchiladas but never feel great about buying canned enchilada sauce. Who knew making homemade sauce would be so easy? Thanks for your awesome recipes!
Thanks so much for the great feedback, Cari – so glad you liked the dish!
These are incredible. I made some adjustments to the filling. After cooking the chicken I used the same pan to sauté an onion, a can of green chilies and about 1/2 a can of black beans. Just before assembling I added the chicken back to the pan along with 1/3c of the enchilada sauce and 4oz of cream cheese. So tasty!
Love the updates – sounds yummy! So glad you enjoyed! :)
I used to use the canned sauce for enchiladas all the time, even if it tended to be a bit spicier than I wanted. I have a bunch of shredded chicken leftover from last night, and wanted to whip up some enchiladas, but had no sauce. I’m so happy I found this recipe. I was scared a bit at first, but the photos looked great, the recipe simple enough, and I figured it would be worth a shot.
I made this quickly, but only made 1/2 the amount of enchiladas (6-8 for 2 people is plenty). I didn’t want to half the sauce recipe or mess with it at all, so I do have leftover sauce.
When I assembled them, I tossed a handful of shredded cheese (I used Monterey Jack/Cheddar blend) into the chicken with some sauce and tossed to coat. Then I just spooned the mixture into the warmed tortillas and lined them up in the pan. 20 minutes later, heaven was served piping hot with a sprinkle of fresh cilantro.
These are THE BEST enchiladas I have ever made or eaten, ever! (And I live in SoCal–tons of authentic Mexican food here.)
I have to reiterate that this is indeed the best sauce ever. Though boxed cake mix may find its way into my shopping cart from time to time, I won’t be buying canned sauce from the store anymore. What a perfect, quick, delicious recipe. THANK YOU!
So glad it was such a success for you!! Thank you for your feedback!!
Well I am from Texas,and love mexican food ! This recipe I LOVE!!!! Easy to make also.
Have you tried freezing a jar of the sauce & using it later? It seems like making a triple batch would be a good idea…
Yes, it freezes beautifully! What I usually do is cool the sauce completely then pour into a gallon size freezer bag and freeze flat.
What size tortilla is used in this recipe?
[…] Image and Recipe adapted from: iowagirleats.com […]
[…] well? Keep a stash of these Black Bean, Corn & Tomato Quinoa Burritos, or a batch of these Cheesy Chicken Enchiladas in your freezer for busy nights. Both recipes from Iowa Girl […]
Wonderful!!!!!
I love all of your recipes and these were no exception! Even my husband said it tasted like something from a restaurant!
So glad to hear it, Ashley, this is one of my absolute favorite recipes on IGE! :)
I make this recipe the regular way all the time, and love it! I was wondering about doing it as a freezer meal – would you recommend thawing before baking, or putting the frozen dish right in the oven for a longer period of time?
[…] recipe […]
If you have a counter top Kitchen Aide mixer use it to To To shred chicken! Just put chicken in the bowl, use the flat paddle and turn it on. It will shred the chicken!
Haven’t made them yet, just wanted to share that if you have a Kitchen Aide mixer, just add cooked chicken to the bowl and mix using the flat paddle. This will shred your chicken!
I am always on the search for better gluten free options and this sauce really hit the spot. I did take creative liberty and add a little bit of smoked paprika and a 1/4 tsp of unsweetened cocoa powder. It deepen the flavor just a hint and gave the sauce a hint of mole’. Simply scrumptious! Thanks for the recipe!
LOVE that idea, Emily! Going to try that the next time I make them!
[…] Cheesy Chicken Enchiladas with Homemade Gluten-Free Enchilada Sauce will please the whole family. Make ahead, and so simple! Via iowagirleats.com […]
[…] recipe […]
can these be frozen after baking?
I’ve never tried, but I’m sure they could!
[…] recipe […]
I’m going to try this for our Bible study. Do you think doing it as a lasagna (layers) instead of rolling each one would work well? I’d put a small layer of enchilada sauce on the bottom, corn tortillas, shredded chicken, sauce, cheese, corn tortillas, shredded chicken, sauce, cheese, corn tortillias, sauce, cheese. Would love to hear thoughts! :)
[…] sauce used in this Cheesy Chicken Enchilada recipe is entirely homemade. It has a bit of heat behind it with the chili powder as well as other […]
Can these be frozen? If so, what would you recommend ? Freeze right after preparation or freeze after preparation?
I’ve never tried so I can’t say for sure. I would probably assemble, freeze, thaw, then sauce and bake!
Do you think this would work with vegetable broth instead of chicken broth?
Definitely!
[…] Found it here >> Iowa Girl Eats […]
Thanks for sharing this recipe. It is amazing. I have always wondered what went into enchilada sauce and now I know. I have made this recipe twice in the last two weeks. It was a great hit!
Right? So much easier then you’d ever think – I’m so glad you enjoyed it!
Absolutely phenomenol enchiladas that my picky grandkids devoured!!
Can you use almond flour?
Amazing, outstanding, delicious and super easy to make! Thank you for such a great recipe!
I’m so glad you loved it, Kirsten! We’re making again for dinner this week! :)