Illustrative serving image, not a documented photograph of a kitchen-tested batch. Avocado and sour cream shown are separate serving additions.
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Gluten-free tortillas filled with cooked chicken, onion and cheese, then baked in enchilada sauce.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Start with cooked, shredded chicken, or choose the listed cooked-bean alternative. Divide the filling equally among the twelve tortillas; the previous one-third-cup instruction did not match the available filling. Use the listed sauce, cheese and oil across the steps, not a full new quantity in each step.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat the oven to 375°F (190°C). Use a little of the listed tablespoon of oil to grease a 9×13-inch baking dish; reserve the rest for the skillet.
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2Cook the Filling In a skillet over medium heat, warm the remaining oil. Add chopped onion and sauté until soft, about 3-4 minutes. Stir in minced garlic, cumin, chili powder, salt, and pepper; cook for another minute until fragrant. Add shredded chicken (or beans) and half a cup of enchilada sauce. Stir to combine and heat through.
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3Assemble Enchiladas Use a little of the remaining 1½ cups of sauce to coat the dish. Warm tortillas according to their package so they bend. Divide all the filling equally among the twelve tortillas. Use one cup of the cheese inside the tortillas and reserve the other cup for the top. Roll and place seam-side down.
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4Top and Bake Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top. Cover the dish with foil and bake for 20 minutes.
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5Finish Baking Remove the foil and bake an additional 10 minutes or until the cheese is bubbly and slightly golden. Watch carefully to avoid burning. Confirm the center of the casserole reaches 165°F with a food thermometer.
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6Garnish and Serve Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired and enjoy with your favorite sides.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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