Enchiladas are one of those comfort-food classics that can feel completely off-limits when you're avoiding gluten — but this version proves that's absolutely not the case. The key is the corn tortillas, which are naturally gluten-free, and a creamy green chile sauce thickened with cornstarch instead of flour, so every component is built with that in mind from the start. The sauce itself is genuinely special: butter, chicken broth, sour cream, and a whole can of diced green chiles come together into something tangy, smoky, and rich enough to make you forget you're working around any restriction at all. Cumin-seasoned chicken is seared until golden, shredded, and rolled into those soft corn tortillas with melty Monterey Jack before the whole dish gets blanketed in sauce and baked until bubbling and golden-spotted on top. It serves four and comes together in a single skillet and baking dish, which means cleanup is manageable even on a weeknight. A squeeze of lime and a scatter of fresh cilantro at the end brighten everything up and make it feel like something you'd order at a really good restaurant.
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Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and season all over with the salt, cumin, and black pepper.
Heat the 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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