Tender shredded chicken gets tossed with scallions, diced green chiles, and plenty of melty cheddar, then rolled into warm corn tortillas and blanketed in a smoky, homemade sauce built from crushed tomatoes, cumin, smoked paprika, and a touch of cayenne. Everything bakes together until the cheese is bubbling and the edges are gently simmering, giving you that classic enchilada bite with real depth of flavor in every layer. Corn tortillas keep this one naturally suited to a gluten free table, and the sauce comes together from scratch, so there's no guesswork about what's simmering in the pot. Finish with a scatter of fresh cilantro and scallion greens for brightness against all that rich, cheesy sauce. It's a comforting, crowd-pleasing dinner that reheats beautifully, making it a solid pick for a gluten free weeknight rotation.
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Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes per side, until golden on the outside. Reduce the heat to medium-low, cover, and cook for an additional 8–10 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.
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