Gluten Free Dairy Free Chicken Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

Gluten Free Dairy Free Chicken Enchiladas

Tender shredded chicken, seared until golden and shredded fork-tender, gets folded into warm corn tortillas and rolled up snug in a baking dish. A deeply spiced enchilada sauce — built from onion, garlic, chili powder, cumin, and oregano simmered down with tomato sauce and broth — coats every layer, then gets poured generously over the top before baking until bubbly and browned in spots. The corn tortillas hold up beautifully here, giving that classic slightly chewy bite without falling apart, and a scatter of shredded cheese melts into golden, crisp edges as it bakes. Finished with fresh cilantro and green onion, this one delivers all the smoky, saucy comfort of a diner-style enchilada plate. It's an easy weeknight dinner that also happens to be a solid pick for a gluten free table, since corn tortillas are the backbone of the dish from start to finish.

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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
½ tsp ground cumin
½ tsp garlic powder
1 tbsp olive oil

For the enchilada sauce

2 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 can (15 oz) tomato sauce
1 cup chicken broth
½ tsp salt

For assembly

8 corn tortillas (6-inch)
1 ½ cups dairy free cheese, shredded

For serving

2 green onions, thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and season all over with the salt, cumin, and garlic powder.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–6 minutes per side, until the exterior is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.

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