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I love making these enchiladas. If you have some bottled or canned gluten-free enchilada sauce on hand it really only takes 10 minutes to make this dish. If you are making your own enchilada sauce it will take an extra 5-10 minutes.  (Recipe included.)


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By: Brianna
Prep Time
5 mins
Cook Time
5 mins

Ingredients for Enchiladas

  • 2½-3 cups enchilada sauce
  • 12 corn tortillas (GF)
  • 2 cups cooked chicken, shredded or diced
  • 1 cup cheese, shredded ( cheddar, Monterey jack, Colby, etc.)
  • ½ cup cilantro

Ingredients for Enchilada Sauce

  • 3 Tablespoons oil
  • 3 Tablespoons gum-free gluten-free rice flour blend
  • ¼ cup red chile powder (or chili powder)
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • salt, to taste
  • 1½ cups chicken broth
  • 1½ cups water


Instructions for the Enchiladas

  1. If your tortillas were stored in the fridge, or are not very flexible, wrap them in a paper towel and microwave for 30 seconds to heat them up.

  2. Spread about ½ cup of enchilada sauce over the bottom of a 9x13 glass (microwave safe) pan.

  3. Mix the cilantro, chicken, and about 1 cup of enchilada sauce together so that they are evenly combined.

  4. Dip each tortilla in the remaining enchilada sauce, fill with 2½-3 Tablespoons of filling, and roll. Place in the pan and repeat with the remaining tortillas and filling.

  5. Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.

  6. Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.

Instructions for the Enchilada Sauce

  1. In a saucepan mix together all the spices, the flour, and the oil. Heat while whisking until fragrant about 3-5 minutes (you want the floury taste to cook out also.)

  2. While whisking add the chicken broth and water and whisk until smooth. Heat until the sauce comes to a boil, and then simmer for 2-3 minutes or until the sauce is thickened.

Recipe Notes

  • If you use a bottled sauce make sure that it is gluten-free, many are thickened with wheat flour. You can also make your own, using your own recipe, or even use salsa.
  • Next time you have leftover cooked chicken shred or chop some up and pop it in the freezer, all ready for your next rushed family dinner. You could also fill with beans or whatever meat you love and have on hand (shredded beef, ground beef, pulled pork, etc.)
  • Feel free to omit cilantro if you don’t have it on hand or don’t like it.
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Credit: Brianna