Okay, so I really wanted to put up a recipe for gluten-free chicken enchiladas. I grew up loving the chicken enchiladas that my mom made, but they are definitely not gluten-free or really all that healthy because of the cream of chicken soup. Canned chicken soup is not gluten free and full of tons of other ingredients. I used to love the stuff, until I stopped eating it and started making sauces from scratch, that I realized how disgusting canned soup is. I mean, I’m not even sure I would eat it if it would keep me from dying, which I highly not that situation would even come up since it barely has nutritional value.
I often make a simple white sauce for things like these, but I wanted to make it even easier and creamier for you, so you don’t even have to make a complicated sauce. I also love how there are white beans in these, so there is something inside the tortillas besides just chicken and sauce.
They are great for a simple dinner and provide a great leftover meal. Combine this wonderful dish with your favorite kind of rice. I think this is a perfect recipe for everyone – who doesn’t like a simple, affordable, delicious dinner? It works well for a big crowd or a night on your own. It works for the young and old. It works well as a college student meal or a family dinner.
These gluten free chicken enchiladas are hearty, super flavorful, and are topped with an easy, homemade sauce. Do you like chicken enchiladas with flour tortillas or corn tortillas? If you like white tortillas, you should try making your own with my homemade tortillas recipe. They are way better than store-bought tortillas and really easy. I make them all the time and our whole family loves them.
- 8 oz Cream Cheese, softened
- 8 oz can Green Chiles, chopped
- 15 oz can White Beans drained, canned (Northern Beans)
- 1 Small Yellow Onion, chopped
- ½ Tbl Olive Oil
- 2 Large Chicken Breasts, cooked and shredded
- ¼ tsp Garlic Powder
- 14 oz Green Enchilada Sauce, gluten-free
- 2/3 Cup Sour Cream
- ¼ tsp Real Salt
- 8-10 Gluten-free tortillas, corn or gluten-free flour tortillas
- 12 oz Monterey Jack or Colby Jack cheese, shredded
Place the cream cheese in the base of a stand mixer and beat with a paddle until smooth. Add the green chilies and beans and mix in until beans are slightly smashed.
Place the olive oil and chopped onion in a saucepan. Saute on medium/high heat until onion is soft and translucent, about 4-5 minutes.
Add 2/3 of the onion to the cream cheese mixture. Set saucepan with remaining onion aside.
Mix the onion and the shredded chicken into the cream cheese mixture.
Place the saucepan with reserved onion back on medium/high heat. Add the enchilada sauce, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth. Remove from heat.
Preheat oven to 350 degrees.
Pour 1/3 of the creamy enchilada sauce into a 9x13 baking dish and spread to cover.
Divide the cream cheese/chicken filling between 8-10 tortillas. Sprinkle a bit of shredded cheese on top of the filling in each tortilla.
Roll up the tortillas into enchiladas and place side by side in prepared dish.
Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas. Sprinkle remaining shredded cheese over the top.
Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling.