Gluten-Free & Dairy-Free Chicken Enchiladas are a delicious and easy recipe for any night of the week! The filling has tender chicken, fresh cilantro, coconut yogurt, and lime juice. They're full of flavor and come together in less than an hour!
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Why You'll Love This Recipe
You will love how quick and easy this gluten-free chicken enchilada recipe comes together! Just mix the filling, stuff the tortillas, and bake in a casserole dish with sauce and cheese.
I also opted for healthy ingredients that are gluten-free, grain-free, and dairy-free which makes this a great option for anyone with food allergies or celiac disease!
The filling is a mixture of shredded chicken breast, coconut yogurt, fresh lime juice, cilantro, jalapeno, and a few spices. It's simple, easy, and great for any night of the week!
🍴Ingredient Notes
- Gluten-Free Tortillas - I used Siete Cassava Flour Tortillas, but feel free to use any tortillas with this recipe.
- Green Enchilada Sauce - Any homemade or store-bought enchilada sauce will work. Siete and Somos are great options. I actually used a simple Salsa Verde from Late July!
- Dairy-Free Shredded Cheese - You can skip this ingredient if you do not want cheese on top. I used a dairy-free Mexican blend, but cheddar cheese would also be a great option.
- Shredded Chicken - To make, either boil or cook chicken breast on a skillet. You can also use a rotisserie chicken to save time. Shred with two forks for a thicker shred or use a hand mixer for a thinner shred.
- Plain Coconut Yogurt - Any plain yogurt will work! If you're not dairy-free try using Greek yogurt.
- Lime Juice - For best results, use fresh squeezed lime juice.
- Jalapeno - If you're not a big spice fan, you can skip the jalapeno or sub for a sweet bell pepper.
- Seasoning - You'll need fresh cilantro, salt, and garlic powder.
Recipe Variations
- Switch up the flavors by using red enchilada sauce instead of green enchilada sauce.
- Add extra cheese into the chicken mixture.
- For a heartier meal, add black beans or white beans into the filling.
🍴Step by Step Instructions
Step 1: Prepare Enchilada Filling
Start by adding shredded chicken, yogurt, cilantro, lime juice, jalapeno, salt, and garlic powder into a large bowl. Mix well until the ingredients are fully combined.
Step 2: Add Enchilada Sauce
Next, prepare the casserole dish for the enchiladas by pouring a thin layer of the green enchilada sauce on the bottom. Use a spoon to spread it out.
Step 3: Prepare Enchiladas
Then, warm the cassava flour tortillas and use tongs to add about ⅓-1/2 cup of the chicken mixture into each tortilla. Roll tightly and place in the casserole dish.
Repeat until you have used all of the filling mixture.
Step 4: Bake Enchiladas
Add more green enchilada sauce to the top of the enchiladas and a sprinkle of dairy-free cheese.
Bake at 350 degrees for about 30-35 minutes. (The tortillas should get a little golden brown on the edges.)
Step 5: Serving
Remove from the oven and serve hot! Some of my favorite toppings are fresh cilantro, avocado, and jalapeno slices.
Serving Suggestions
To make this dish last longer, I love serving with lots of sides and toppings. Here are a few options you might want to try!
- Cilantro Rice
- Refried Beans
- Fresh Avocado Slices
- Guacamole
- Salsa
- Hot Sauce
- Dairy-Free Sour Cream
- Mexican Street Corn
- Avocado Corn Salsa
- Mango Corn Salsa
Expert Tips
- Use a veggie chopper to make perfectly cut jalapeno!
- To easily shred the chicken, use a hand mixer.
- To prevent the tortillas from cracking, heat in the microwave on a paper towel for about 15-20 seconds before adding the filling. You can also warm them on a frying pan.
- Save the remaining enchilada sauce to serve on the side!
How to Store Leftovers
Leftover enchiladas should be transferred from the casserole dish into an airtight container. Store in the refrigerator for 3-4 days.
You can also store leftovers in an airtight freezer safe container for up to 3 months.
Reheat leftovers in the microwave or air fryer.
More Chicken Recipes!
After you make these Gluten Free Chicken Enchiladas, make sure to leave a comment & rate the recipe below!
Recipe Card
Gluten Free Chicken Enchiladas Recipe
Equipment
- 1 Casserole Dish
Ingredients
- 6-7 Gluten-Free Tortillas I used Siete Cassava Flour Tortillas.
- 1 Cup Green Enchilada Sauce You'll need about ½ cup for the bottom of the casserole dish and ½ cup to pour over the enchiladas.
- ½ Cup Dairy-Free Shredded Cheese You can skip this ingredient if you do not want cheese on top.
Enchilada Filling
- 3 Cups Shredded Chicken
- ⅓ Cup Plain Coconut Yogurt Any plain yogurt will work!
- ¼ Cup Lime Juice
- ¼ Cup Chopped Cilantro
- 1 Jalapeno, Finely Diced
- 1 Teaspoon Salt
- ½ Teaspoon Garlic Powder
Instructions
- Start by adding shredded chicken, yogurt, cilantro, lime juice, jalapeno, salt, and garlic powder into a large bowl. Mix well until the ingredients are fully combined.
- Next, prepare the casserole dish for the enchiladas by pouring a thin layer of the green enchilada sauce on the bottom. Use a spoon to spread it out.
- Then, warm the cassava flour tortillas and use tongs to add about ⅓-1/2 cup of the chicken mixture into each tortilla. Roll tightly and place in the casserole dish. Repeat until you have used all of the filling mixture. (It should yield about 6-7 enchiladas.)
- Top the enchiladas with more green enchilada sauce and dairy-free cheese. Bake at 350 degrees for about 30-35 minutes. (The tortillas should get a little golden brown on the edges.)
- Remove from the oven and serve hot! I like to serve mine with fresh cilantro, avocado, and jalapeno slices.
Notes
Expert Tips
- Use a veggie chopper to make perfectly cut the jalapeno! It also saves time.
- To easily shred the chicken, use a hand mixer.
- To prevent the tortillas from cracking, heat in the microwave on a paper towel for about 15-20 seconds before adding the filling. You can also warm them on a frying pan.
- Save the remaining enchilada sauce to serve on the side!
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