Gluten Free Classic Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

Tender shredded chicken gets tossed with a deeply spiced red sauce built from toasted garlic, chili powder, cumin, and oregano, simmered with chicken broth and tomato sauce until rich and glossy. Warm corn tortillas are dipped straight into that sauce, then rolled around the chicken with diced white onion and a generous handful of Monterey Jack before nestling into the baking dish. A final layer of sauce and cheese goes over the top, and a hot oven turns everything bubbly and browned at the edges. Fresh cilantro and a dollop of sour cream finish it off for a comforting, saucy dinner with real depth of flavor. Since corn tortillas anchor the dish instead of flour ones, these enchiladas are a great fit for a gluten free table without sacrificing any of that classic enchilada texture. Make a full pan and expect it to disappear fast.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper

For the sauce

2 tbsp vegetable oil
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
½ tsp dried oregano
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups low-sodium chicken broth
1 can (8 oz) tomato sauce
½ tsp salt

For assembly

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese
½ cup white onion, finely diced

For serving

2 tbsp fresh cilantro, chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Season the chicken breasts on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Reduce heat to a steady simmer and cook until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes. Transfer to a cutting board and let rest 5 minutes, then shred into bite-sized pieces using two forks.
2
While the chicken poaches, heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown. Add the chili powder, cumin, and oregano and stir for 30 seconds until the spices are toasted and deeply fragrant.

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