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–+ servings
Up close, look at two gluten-free salsa verde enchiladas that have been cut into with a fork showing off the chicken inside.

Gluten-free Salsa Verde (green) Chicken Enchiladas

Meeta Arora
These gluten-free salsa verde (green) chicken enchiladas are the easiest way to get a burst of delicious flavor in no time for dinner.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course chicken, Main Course
Cuisine Mexican
Servings 4
Calories 590 kcal

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.
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.

Nutrition

Calories: 590kcal
Keyword gluten free enchiladas, salsa verde, tomatillo, tomatillo enchilada, tomatillo salsa
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