Easy Chicken Enchiladas {Gluten-Free}

by Kristine on December 8, 2015

in Dinner in a Dash, Gluten Free, Kid Friendly, Recipes

Easy Chicken Enchiladas_1

Wow, just wow. That’s the only way to describe these easy chicken enchiladas. They smelled amazing while cooking and tasted warm, cheesy and amazing. With all the holiday craziness, I need even more quick and satisfying dinners.

These came together in 40 minutes start to finish. I made them gluten-free by using gluten-free rice tortillas. We loved how it came out using rice tortillas versus corn tortillas. If you aren’t gluten-free I recommend you try whole wheat tortillas instead. When baked, they got crispy around the edges and soft and almost noodle-like everywhere else.

Easy Chicken Enchiladas_3

My only hesitation with this recipe is that its higher in sodium than most dinner recipes I post. That’s only because I used store-bought enchilada sauce to save time. Since these were such a hit, I’m planning on trying (and posting) and enchilada sauce recipe to pair with this dish for those that might want a lower sodium option. It will have to be a tomato based version, as is traditional enchilada sauce doesn’t use tomato, and uses chile pods and pasilla chile pods which I’m unable to find here in Canada…or at least in my town. If any of you are Mexican and make your own enchilada sauce, I’d love to hear your recommendations in the comments!

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My 3 year old daughter even loved this and I only found it to be mildly spicy. I can’t handle much spice and it was mild enough for a wimp like me!

I hope you give them a try. I really think you’ll like them!

Easy Chicken Enchiladas {Gluten Free}
 
Prep time
Cook time
Total time
 
Easy and delicious enchiladas. Done in 40 minutes start to finish.
Author:
Recipe type: Main
Yield: 6 servings
Ingredients
  • 10 oz shredded skinless rotisserie chicken, white meat -
  • 12 oz enchilada sauce (1½ cups).I used store bought. For lower sodium use homemade - divided
  • 2 tsp chili powder
  • ½ tsp cumin
  • 1 tsp garlic powder
  • 1 small can green chilies
  • 1¼ cup light shredded cheddar cheese (2% milk fat) - divided
  • 1 cup non-fat greek yogurt - divided
  • 6 large rice gluten-free tortillas (if not gluten-free, use white or whole wheat tortillas)
Instructions
  1. Preheat your oven to 380 degrees F.
  2. Spray the bottom of a 9x13 rectangular cooking dish with non-stick spray or mist with oil.
  3. In a medium bowl, mix together the shredded chicken, ½ cup enchilada sauce, ½ cup shredded cheese, chili powder, cumin, garlic powder, green chilies and ½ cup greek yogurt.
  4. Place ½ cup of the chicken mixture into the middle of each tortilla and roll them up. Place steam side down in your baking dish. Rice tortillas tend to be a bit fragile, but in this case, its ok if they crack during rolling.
  5. Once all the tortillas are rolled and placed tightly in the dish, in a small bowl, mix together the remaining ½ cup of greek yogurt and 1 cup enchilada sauce. Pour over the enchiladas.
  6. Sprinkle remaining cheese (3/4 cup) on top of the enchiladas.
  7. Bake uncovered at 380 degrees F for 30 minutes until bubbly and brown.
  8. Serves 6.
Notes
WW PointsPlus per serving: 10
Nutrition
Serving size: 1 serving Calories: 381 Fat: 12 g Saturated fat: 3.9 g Carbs: 38 g Sugar: 3.3 g Sodium: 984 mg Fiber: 2.5 g Protein: 28 g Cholesterol: 58 mg

 

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Jolanda Saint Croix

    I just made this tonight with my own homemade enchilada sauce and it was amazing. My whole family loved it. It’s easy fast and super yummy Busy But Healthy . thanks for sharing this great recipe

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