Gluten-Free Chicken Enchiladas with Homemade Red Sauce

These gluten-free chicken enchiladas are a delicious blend of tender chicken, melted cheese, and a rich, homemade enchilada sauce made entirely from pantry staples. Perfect for family dinners or meal prepping, this recipe brings authentic flavor without any gluten.

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With a freshly made red sauce, soft corn tortillas, and a mix of cheeses, these enchiladas are a crowd-pleaser that’s both comforting and satisfying.

Recipe Overview

Flavor & Texture: Rich, layered, and homemade – this recipe features a smooth and flavorful enchilada sauce with tender chicken and melty cheese.

Ease: While this isn’t a quick 30-minute recipe, the process is straightforward and well worth the time.

Pro Tip: Simmering the chicken directly in the sauce infuses it with extra flavor.

Family-Friendly: These enchiladas are a favorite for gatherings and family dinners.

Ingredients You’ll Need

One of the highlights of this recipe is that it uses common pantry ingredients. The sauce takes about 15 minutes to make and is packed with fresh flavors.

For the Red Sauce:

• 1 medium onion, diced
• 1 jalapeño, seeded and chopped (keep seeds for extra heat)
• 1 tablespoon oil
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• ½ teaspoon oregano
• ½ teaspoon salt
• 15 oz can tomato sauce
• 1 cup chicken or vegetable stock

For the Chicken Filling:

• 1–1.5 lbs boneless, skinless chicken breasts (2–3 large breasts)
• 1.5 cups sharp cheddar, freshly shredded
• 1.5 cups Monterey Jack, freshly shredded
• ½ cup fresh cilantro, minced
• Juice of 1 lime
• 12 6-inch soft corn tortillas

How to Make Gluten-Free Enchiladas

Step 1: Prepare the Sauce

Heat oil in a large saucepan over medium heat. Sauté the onion and jalapeño until softened, about 8–10 minutes. Add garlic, chili powder, cumin, oregano, brown sugar, and salt, cooking until fragrant (about 30–60 seconds).

Stir in tomato sauce and stock, then nestle the chicken breasts into the sauce. Bring to a simmer, then reduce heat to low and cook for 15 minutes until the sauce thickens slightly. Remove the chicken and, if desired, blend the sauce until smooth for a silky texture. Taste and adjust seasoning as needed.

Step 2: Make the Filling

Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. Shred the cooked chicken into bite-sized pieces. Combine the shredded chicken with 1 cup of cheddar, 1 cup of Monterey Jack, cilantro, and lime juice. Save the remaining cheese for topping.

Softening the tortillas in the microwave for 20–30 seconds makes them easier to roll without cracking.

Step 3: Assemble the Enchiladas

Place 1/3 cup of the chicken mixture onto each tortilla, then roll tightly and place seam-side down in the prepared baking dish. Repeat with all tortillas.

Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining cheese. Cover with foil and bake for 20–25 minutes. Remove the foil and bake for an additional 5–10 minutes until the top is bubbly and golden. Let rest for 10 minutes before serving.

Step 4: Serving Suggestions

Serve with sour cream, hot sauce, or a side of Mexican rice and a fresh green salad. These enchiladas can also be doubled for larger gatherings and baked in foil pans for easy cleanup.

Storage, Make-Ahead, and Freezing Tips

To Store

Leftover enchiladas can be stored in an airtight container in the refrigerator for 3–4 days. For longer storage, wrap tightly in aluminum foil or plastic wrap and freeze for up to three months.

To Make-Ahead

You can prepare the enchiladas fully in advance. Assemble them and refrigerate for up to 24 hours before baking. Another option is to prep the sauce and filling separately, keeping them refrigerated until ready to assemble and bake.

To Freeze

For best results, freeze uncooked enchiladas. Assemble them without baking, wrap tightly in foil or plastic wrap, and place in a freezer-safe container or bag. To bake from frozen, cover and cook at 375°F (190°C) for 35–40 minutes until hot and bubbly.

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