These chicken enchiladas are creamy, cheesy, and delicious!
This recipe for enchiladas might not be super authentic, but they are an easy and delicious dinner.
I have been making these chicken enchiladas for years. I love it because it contains ingredients I almost always have on hand.
Gluten Free Enchiladas
These enchiladas are easy to make gluten free. In fact, the enchiladas in the pictures are gluten free.
All you have to do to make them gluten free is use gluten free cream soup and gluten free or corn enchilads. You also need to make sure that your ingredients like enchilada sauce are gluten free.
This is just my basic recipe. I change it around a little depending on what I have. If you want to use less meat add some cooked rice or a can of black beans.
Can I use red enchilada sauce in place of green enchilada sauce?
Yes, you can in this recipe. It won’t work in all recipes, but in this one it works.
It will give it a different flavor, but it works fine. I have made it with red sauce many times when I didn’t have green sauce on hand.
My homemade enchilada sauce works excellently in this recipe.
Ingredients
- tortillas, flour work best, but gluten free or corn work as well for a gluten free version
- 4 cups cooked chicken
- 1 can cream of chicken soup, use gluten free cream soup for gluten free version
- 1 cup sour cream
- 1 cup grated cheddar cheese or jack or combo
- 1 10 ounce can green chili enchilada sauce
- 1/2 cup grated cheese
Chicken Enchiladas
Homemade chicken enchilada are a quick and easy dinner that everyone is sure to love.
Ingredients
- 10 tortillas, use gluten free or corn for gf version
- 4 cups cooked chicken
- 1 can cream of chicken soup, use gluten free cream soup for gf version
- 1 cup sour cream
- 1 cup grated cheddar cheese or jack or combo
- 1 10 ounce can green chili enchilada sauce
- 1/2 cup grated cheese
Instructions
- Preheat oven to 375 degrees.
- In a bowl combine chicken, soup, sour cream, and 1 cup cheese. Mix well.
- Spoon about 2 tablespoons of enchilada sauce into the bottom of a 9x13 pan.
- Divide chicken filling between tortillas.
- Roll up and place in pan.
- Pour the rest of the enchilada sauce on top.
- Cover with foil and bake at 375 degrees for 30 minutes.
- Remove foil sprinkle with remaining cheese.
- Bake 10-15 minutes more.
Notes
If you do not have green enchilada sauce red sauce will work fine. It will give it a different flavor, but I have used it many times in this recipe in place of the green sauce.
This is easy to make gluten free by using a gluten free cream soup and gluten free or corn enchiladas.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 542Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 104mgSodium: 824mgCarbohydrates: 43gFiber: 3gSugar: 4gProtein: 29g
Nutritional values are approximate and aren't always accurate.
Originally posted in March 2008. Updated October 2022.
Hi, my name is Sharon and I am a friend and sister in Christ of Emily. I found your blog through the apron give away. That was so nice of you to help Emily. Her work is excellent. My family loves Mexican food also,so I made your chicken enchiladaslast night for dinner. They were quite good. I too,make refried beans and spanish rice from scratch and have been using flour and corn tortillas that are not cooked for years. There is nothing like them. I did think that the enchiladas were a little dough-y on the bottom. I wonder if by cooking them a little on the griddle before assembling them would make them less so. I think it is worth a shot and I will let you know how they turn out. I know that we are all trying to eat healthier but here are a couple of ideas on how to use the uncooked kind of tortillas. Melt a little butter on your griddle and coat both sides of the tortilla. When one side is cooked you can flip it over and add refried beans and or rice and or chicken and cheese. In other words, any combo of the above or any other kinds of things you can think of. Fold the tortilla in half and cook on both sides until they are a little brown. Cooking them in the butter really brings out the flavor in both the flour and the corn. I personally like corn tortillas better, but I do like the flour. I am going to try your chicken enchilada recipe with the corn tortillas. I will let you know how they turn out. I will cook the tortillas a little and them assemble them. I think they will be scrumptous. Please ask Emily about me if you are a little apprehensive about responding to me. I have lots of things I would like to share with you. I don’t have a blog but I think I might get one. I think I would love it. Happy cooking and I hope to hear from you soon.