Gluten-Free Creamy Queso Chicken Enchiladas Recipe
A delicious and creamy take on traditional enchiladas, made gluten-free for everyone to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup gluten-free queso cheese
- 8 gluten-free tortillas
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, queso cheese, sour cream, diced onions, garlic powder, cumin, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each gluten-free tortilla with the chicken mixture and roll them up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas.
- Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly.
- Garnish with chopped cilantro before serving.
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Notes
- Feel free to add black beans or corn for extra flavor and texture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños to the chicken mixture.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg