Gluten Free Make-Ahead Chicken Enchiladas

Total time9 hr

Prep time30 min

Cook time30 min

Gluten Free Make-Ahead Chicken Enchiladas

These make-ahead enchiladas start with seared, well-seasoned chicken breast or thighs, shredded tender and tossed with diced green chiles and a generous handful of Monterey Jack for a filling that's rich without being heavy. The sauce comes together fast on the stovetop, built from tomato sauce, chicken broth, and a warm blend of chili powder, cumin, and oregano simmered until it clings to the back of a spoon. Corn tortillas get a quick pass in a hot skillet to soften before they're rolled snug around the filling and nestled into a baking dish, then blanketed in more sauce and a final layer of melty cheese. The whole tray can be assembled a day ahead and refrigerated, so all that's left on serving night is a stint in the oven until it's golden, bubbling, and impossible to resist. Finished with fresh cilantro and a dollop of sour cream, it's the kind of comforting, saucy dinner that reheats and repeats well all week. It's a genuinely solid pick for a gluten free dinner rotation, no fuss required.

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Ingredients

6 servings

For the chicken

2 lbs boneless, skinless chicken breasts or thighs
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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1 tsp kosher salt
½ tsp black pepper
1 tsp ground cumin
1 tbsp olive oil

For the enchilada sauce

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

For assembly

12 corn tortillas (6-inch)
2 cups shredded monterey jack cheese, divided
1 can (4 oz) diced green chiles, drained

For serving

¼ cup fresh cilantro, roughly chopped (optional)
½ cup sour cream (optional)

Instructions

1
Pat the chicken dry and season all over with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp cumin. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 5–6 minutes per side, until the exterior is golden brown and the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred into bite-sized pieces using two forks.
2
In a medium saucepan, heat 2 tbsp olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it doesn't brown.

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