Gluten Free Chicken Enchiladas
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 2 pounds chicken tenders
  • Mission Tortillas Soft Taco - gluten free
  • 1 can (19 oz) La Victoria Green Enchilada Sauce - gluten free
  • 1 can (4 oz) Hatch Select Diced Green Chiles - gluten free
  • 1 cup Daisy Sour Cream - gluten free
  • 12 oz Monterey Jack Cheese, shredded
  • McCormick Garlic Powder - gluten free
  • 2 green onions, sliced
  • olive oil
  • salt and pepper
  • 1 serrano pepper, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 medium tomato, diced
  1. Preheat oven to 425 degrees F.
  2. Drizzle olive oil over chicken and season with salt, pepper and garlic powder.
  3. Heat a nonstick pan to medium high heat and cook the chicken until done about 3 minutes. Transfer chicken to a plate and let it cool quickly. Cut or shred the chicken into bite pieces. In a large bowl, combine half of the enchilada sauce, green chiles, half of the cheese and the chicken. In another bowl, combine the sour cream and the remaining enchilada sauce.
  4. Pour half of the sour cream mixture to a 9 x 13 inch baking dish. Top tortillas with about 3 to 4 tablespoons of the chicken mixture, roll it up and place seam down on the baking pan. Top with the remaining sour cream mixture and cheese. Bake for 20 minutes or until bubbly. When done, top with diced tomatoes, cilantro, serrano pepper and green onions. Serve
Recipe by Gluten Free Recipes at