These gluten-free salsa verde (green) chicken enchiladas are the easiest way to get a burst of delicious flavor in no time for dinner any night of the week!
There should be no doubt in your mind how much we love Mexican food around here. It's literally probably one of my favorites (besides BBQ) that I could eat almost daily. Thankfully the entire family agrees with me, so I always find new ways to give some Taco Tuesday flare to the menu regularly.
One of my favorite ways to mix things up is gluten-free enchiladas. I make them in so many different ways I could never get bored. When my family fell in love with my salsa verde, I knew that simple little salsa would make a delicious enchilada. Therefore my love of these gluten-free green enchiladas was born!
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Ingredients.
- Salsa Verde - You can easily make some of my homemade salsa verde with some fresh tomatillos or buy a jar or two if you have a favorite. Siete Brand recently released their green enchilada sauce, and it is my go-to for store-bought.
- Cooked and Shredded Chicken - I like to cook and shred my chicken before seasoning it. You can also use a gluten-free rotisserie chicken and shred if you don't want to cook some.
- Gluten-free Tortillas - My go-to tortillas are Siete Brand. For enchiladas, I like to use either almond flour or cassava flour tortillas. You could also use your favorite, or if you can handle some gluten-free corn tortillas, you can use those as well.
- Sour Cream - Optional, but you can add it if you like a creamier sauce for your enchiladas. See note below for dairy-free.
- Avocado - You want your avocado to be fresh and ripe.
- Cilantro - Cilantro adds flavor and freshness to our green enchilada sauce.
- Lime Juice - Lime juice adds freshness to our enchiladas.
- Spices - For the green enchilada sauce, we are using spices like garlic, cumin, salt, and pepper to compliment the sauce.
- Cheese - You can use your favorites here, from cheddar to Monterey Jack.
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Steps.
Step 1. Make the green enchilada sauce.
- Place the green enchilada sauce ingredients into the bowl of a food processor.
- Puree the ingredients until the sauce comes together.
Step 2. Assemble the gluten-free enchiladas.
- Spread some of the sauce into the bottom of a baking dish.
- Add the shredded chicken, some of the sauce, and cheddar cheese to the gluten-free tortillas.
- Roll the tortillas and place them seam side down into the baking dish.
- Once the pan is filled, top it with the remaining green enchilada sauce and more shredded cheese.
Step 3. Bake the enchiladas until the sauce is bubbly, and the cheese is melted.
Tips and Tricks
- Shredding Chicken - Put the cooked chicken into the bowl of the stand mixer using the whisk attachment to shred the chicken easier. Trust me; if you aren't doing this yet, you will do so from now on.
- Warm up the tortillas - I use the Siete tortillas, and they come frozen. For enchiladas, I will simply let them defrost before using them. For using corn tortillas or another type of gluten-free tortilla, I suggest warming them up slightly before using them to make them easier to roll.
- Do not overstuff the tortillas - Gluten-free tortillas can be a little delicate at times. Overstuffing them can make them harder to roll and possibly crack.
- Cover as much of the tortillas with sauce as possible - Any parts of the enchiladas that are not covered with sauce will tend to harden and be crispy.
Make ahead.
There are actually a few different ways you can make these salsa verde enchiladas ahead of time.
- Make the salsa verde and or chicken ahead of time and assemble the day of.
- Make and assemble the enchiladas and put them in the fridge for up to 3 days before baking them for serving.
- Assemble the enchiladas and freeze them until you are ready to bake them off.
Make it Your Own
- Use a different protein - The recipe calls for chicken, but I will often use shredded turkey (hello, Thanksgiving leftovers) and even leftover pork carnitas in this recipe!
- Want more spice? - Add an extra diced jalapeno or serrano pepper to the shredded chicken for a little bit more heat!
Dairy-free Enchiladas
- Leave off the cheese - There is so much flavor going on you won't miss it.
- Leave out the sour cream - The sauce can hold its own.
- Sub the sour cream in the sauce for a dairy-free alternative. Don't want to do that, add an extra avocado to the sauce to make it even creamier. That will make these gluten-free, dairy-free enchiladas.
More gluten-free Mexican food recipes.
If you like these gluten-free green enchiladas, then I think you'll like these other gluten-free Mexican food recipes too!
📖 Recipe
Gluten-free Salsa Verde (green) Chicken Enchiladas
These gluten-free salsa verde (green) chicken enchiladas are the easiest way to get a burst of delicious flavor in no time for dinner.
Ingredients
For the green enchilada sauce.
- 1 Batch Salsa Verde Tomatillo Salsa about 2 cups worth
- 1 Whole Avocado
- ½ Cup Sour Cream or 1-2 Avocados
- 1 Bunch Cilantro
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- ¼ Teaspoon Cumin
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Whole Lime juiced
For the gluten-free enchiladas.
- 8 Gluten-free Tortillas or gluten-free corn tortillas
- 2-3 Cups Cooked and Shredded Chicken
- 3-4 Cups Shredded Chedder Cheese
Instructions
- Preheat the oven to 350 degrees.
- Cook and shred the chicken.2-3 Cups Cooked and Shredded Chicken
Make the gluten-free green enchilada sauce.
- Combine the salsa verde, avocado, sour cream, cilantro, lime juice, and spices in the bowl of a food processor.1 Batch Salsa Verde Tomatillo Salsa, 1 Whole Avocado, ½ Cup Sour Cream, 1 Bunch Cilantro, 1 Teaspoon Onion Powder, 1 Teaspoon Garlic Powder, ¼ Teaspoon Cumin, ½ Teaspoon Salt, ¼ Teaspoon Pepper, 1 Whole Lime
- Pulse the mixture until the sauce comes together into a thick, creamy mixture.
Assemble the gluten-free enchiladas.
- Toss the chicken with a few tablespoons of the sauce to coat.
- Spoon a little bit of the sauce into a baking dish to lightly coat the bottom.2-3 Cups Cooked and Shredded Chicken
- Fill each tortilla with the chicken mixture and some of the cheddar cheese.8 Gluten-free Tortillas, 3-4 Cups Shredded Chedder Cheese
- Roll and place the enchiladas seam side down into the baking dish.
- Top with reserved sauce, making sure to coat the tops of the tortillas.
- Sprinkle with the remaining cheese.3-4 Cups Shredded Chedder Cheese
- Bake in the preheated oven 15-20 minutes or until the tops get melty and the sauce starts to bubble.
- Top with cilantro, more avocado or sour cream and enjoy!
Notes
Tips and Tricks
- Shredding Chicken - Put the cooked chicken into the bowl of the stand mixer using the whisk attachment to shred the chicken easier. Trust me; if you aren't doing this yet, you will do so from now on.
- Warm up the tortillas - I use the Siete tortillas, and they come frozen. For enchiladas, I will simply let them defrost before using them. For using corn tortillas or another type of gluten-free tortilla, I suggest warming them up slightly before using them to make them easier to roll.
- Do not overstuff the tortillas - Gluten-free tortillas can be a little delicate at times. Overstuffing them can make them harder to roll and possibly crack.
- Cover as much of the tortillas with sauce as possible - Any parts of the enchiladas that are not covered with sauce will tend to harden and be crispy.
- Leave off the cheese - There is so much flavor going on you won't miss it.
- Leave out the sour cream - The sauce can hold its own.
- Sub the sour cream in the sauce for a dairy-free alternative. Don't want to do that, add an extra avocado to the sauce to make it even creamier. That will make these gluten-free, dairy-free enchiladas.
Nutrition
Calories: 590kcal
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