Gluten-Free Chicken Enchiladas in Green Sauce
These Gluten-Free Chicken Enchiladas in Green Sauce are a family favorite! Pan-seared chicken, white beans, onions, zucchini, and avocado are wrapped in tortillas and topped with a creamy green chile sauce. Mild in spice but easy to customize for more heat, these enchiladas are perfect for weeknight dinners and sure to please everyone!
This Gluten-Free Chicken Enchiladas in Green Sauce Recipe is one of my favorite weeknight dinners that’s easy to make and packed with flavor. The chicken is pan-seared and then boiled for perfect shredding, combined with white beans and a variety of hidden veggies like onions, corn, zucchini, and avocado. The creamy green sauce, made with chicken stock, sour cream, fresh lime juice, and green chiles, is mild enough for everyone to enjoy, but can easily be spiced up for those who love extra heat.
These enchiladas are not only gluten-free, but they also rival any Mexican restaurant’s version. Plus, I’m using my Gordon Ramsay Hexclad Hybrid Frying Pan to ensure everything cooks evenly, blending the best of non-stick and cast iron in one pan. Whether serving family or friends, this dish will become a new favorite for anyone who loves Mexican flavors with a gentle twist.
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BYOS: Flavor Without the Fire!
Love bold flavors but not the heat? Spice things up on your own terms with this BYOS recipe bursting with deliciousness. All the ingredients are prepped for easy digestion and a heartburn-free experience. Adjust the spice level to your preference—no more burnt tongues or tears here! Now, everyone can enjoy this recipe regardless of their spice tolerance!
Why You’ll Love This Best Tasting White Chicken Enchilada Recipe
- Full of Flavor, Easy on Spice: The mild green chile sauce is flavorful but customizable for those who like more heat.
- Loaded with Veggies: Hidden vegetables like onions, zucchini, and avocado add extra goodness to every bite.
- Family Favorite: These enchiladas rival restaurant versions, making them perfect for family dinners or special occasions.
- Gluten-Free Goodness: Enjoy all the classic enchilada flavors without the gluten!
Ingredients & Substitutions:
Here is everything you need to make the best gluten-free white chicken enchiladas:
Chicken Breasts: I like to use boneless, skinless chicken breasts. You can also use rotisserie chicken or shredded chicken you’ve made ahead of time. You can also use shredded pork or ground beef.
Gluten-Free Corn Tortillas: Use your favorite brand of gluten-free tortillas. I like to use white corn tortillas for the mild flavor and lighter color.
Spices (black pepper, garlic powder, onion powder, paprika, ground cumin): You can swap or omit any of these spices.
Light Olive Oil: You can also use avocado oil, extra virgin olive oil, or vegetable oil.
White Onion: You can substitute with red onion, green onions or omit it.
Corn: Use fresh or canned corn.
White Beans: You can use any variety of beans, including navy beans, cannellini beans, or great northern beans. You can use store-bought cans or cook them ahead of time.
Garlic Cloves: You can replace them with garlic powder to taste if needed.
Green Chiles: Use hot or mild diced canned green chiles.
Monterey Jack Cheese: You can use your favorite shredded cheese including mozarella cheese, cheddar cheese, or .
Sour Cream: You can substitute greek yogurt, cream cheese, or blended cottage cheese instead of sour cream.
Lime Juice: Use fresh lime juice or a gluten-free bottled option.
Green Enchilada Sauce: Choose mild or medium store-bought enchilada sauce based on your heat preference. You can also use a homemade enchilada sauce.
Cilantro Leaves: You can omit the fresh cilantro or use shredded lettuce or parsley.
Chicken Stock: You can substitute the chicken broth with vegetable stock.
Tapioca Flour: You can also use corn starch or potato flour.
Sliced Avocado: You can use a premade guacamole or omit the avocado slices.
How to Make My Healthy White Chicken Green Enchiladas
Step 1: Prepare the Vegetables, Chicken & Tortillas
Finely dice the zucchini, onion, and garlic. Rinse and drain the canned corn and white beans.
Pound the chicken breasts to 1/2″ thickness. Season both sides with salt, black pepper, garlic powder, onion powder, paprika, and cumin.
Warm the corn tortillas in the microwave or a frying pan or large skillet until warm and lightly browned on both sides. Cover them with a paper towel so they stay warm and soft.
Step 2: Cook the Chicken
In a skillet or frying pan, heat the light olive oil over medium-high heat. Add the seasoned chicken breasts and sear for 3 minutes on each side until golden brown. Slowly pour in 2 cups of chicken stock and cover the pan with a lid. Boil for 14 minutes, flipping the chicken over halfway.
Remove the chicken from the skillet to a cutting board. Carefully pour the remaining chicken stock into a small mixing bowl. Measure out 1 cup of stock and stir in 1 tablespoon of tapioca flour and pour back into the frying over medium heat. Stir for several minutes until thickened. Then, pour into a medium-sized mixing bowl to be used in the sauce.
Shred the chicken with two forks and add to a medium-sized bowl.
Step 3: Cook the Vegetables
Preheat the oven to 350°F (175°C).
In the same skillet used for the chicken, add 2 tablespoons of light olive oil and the diced onion and zucchini. Cook until softened, about 3-4 minutes. Add the corn and garlic and cook for 3-4 minutes or until lightly browned.
Pour into the mixing bowl with the shredded chicken and add diced green chiles and 1 cup of shredded Monterey Jack cheese to the skillet. Stir until well combined. Taste and adjust salt and seasoning as needed.
Step 4: Prepare the Sauce
Add the sour cream, lime juice, green enchilada sauce, and salt to the bowl with the thickened chicken stock. Stir until well combined.
Step 5: Assemble and Bake
Spray a baking dish with non-stick cooking spray and spread 1/4 cup of the sauce at the bottom of the dish. Generously fill, roll, and place the corn tortillas, seam-side down, in the casserole dish. Pour the remaining white sauce over the top of the tortillas and top with the remaining shredded cheese.
Bake for 25-30 minutes or until the cheese is melted, bubbly, and starting to brown. You can broil it for an additional minute or two if you like the cheese crispy on top of the enchiladas.
Remove from the oven and allow to cool slightly before serving. Garnish with sliced avocado, cilantro leaves, and finely shredded cheese if desired. Serve warm and enjoy!
Gluten-Free White Chicken Enchiladas Recipe Notes
Gluten-Free Options: Ensure all ingredients, including spices, tortillas, and sauces, are labeled gluten-free to avoid any gluten contamination.
Tortilla Softening: To prevent the tortillas from cracking when rolled, lightly heat them in a skillet or microwave before filling.
Serving Suggestions:
Customize the filling with your favorite ingredients, such as bell peppers, black beans, or different types of cheese.
Spice Level: Taste the filling and sauce and adjust the spice level as needed. You can add more green enchilada sauce, hot sauce, chili powder, green chilis as needed.
Do you love Mexican food? Check out more of my easy and healthy Mexican-inspired recipes:
Gluten-Free Chicken Enchiladas in Green Sauce Recipe
Ingredients
Pulled Chicken:
- 2 chicken breasts
- 2 teaspoons salt
- dash black pepper
- dash garlic powder
- dash onion powder
- dash paprika
- dash cumin
- 3 tablespoons light olive oil
- 2 tablespoons butter
Filling:
- 1/4 white onion
- 1 yellow zucchini (squash)
- 1 cup corn
- 1 cup white beans
- 4 cloves garlic
- 4 oz green chiles (diced)
- 3 cups Monterey Jack cheese (shredded)
- 10 gluten-free white corn tortillas
- 1 avocado (sliced)
Green Enchilada Sauce:
- 1 cup sour cream
- 3 tablespoons lime juice (1 lime)
- 1/2 teaspoon salt
- 1/2 cup mild green enchilada sauce
- 1/4 cup cilantro leaves
- 1 cup chicken stock
- 1 tablespoon tapioca starch
Instructions
- Finely dice the zucchini, onion, and garlic. Rinse and drain the canned corn and white beans.Pound the chicken breasts to 1/2" thickness. Season both sides with salt, black pepper, garlic powder, onion powder, paprika, and cumin.Warm the corn tortillas in the microwave or a frying pan or large skillet until warm and lightly browned on both sides. Cover them with a paper towel so they stay warm and soft.
- In a skillet or frying pan, heat the light olive oil over medium-high heat. Add the seasoned chicken breasts and sear for 3 minutes on each side until golden brown. Slowly pour in 2 cups of chicken stock and cover the pan with a lid. Boil for 14 minutes, flipping the chicken over halfway.Remove the chicken from the skillet to a cutting board. Carefully pour the remaining chicken stock into a small mixing bowl. Measure out 1 cup of stock and stir in 1 tablespoon of tapioca flour and pour back into the frying over medium heat. Stir for several minutes until thickened. Then, pour into a medium-sized mixing bowl to be used in the sauce.Shred the chicken with two forks and add to a medium-sized bowl.
- Preheat the oven to 350°F (175°C).In the same skillet used for the chicken, add 2 tablespoons of light olive oil and the diced onion and zucchini. Cook until softened, about 3-4 minutes. Add the corn and garlic and cook for 3-4 minutes or until lightly browned.Pour into the mixing bowl with the shredded chicken and add diced green chiles and 1 cup of shredded Monterey Jack cheese to the skillet. Stir until well combined. Taste and adjust salt and seasoning as needed.
- Add the sour cream, lime juice, green enchilada sauce, and salt to the bowl with the thickened chicken stock. Stir until well combined.
- Spray a baking dish with non-stick cooking spray and spread 1/4 cup of the sauce at the bottom of the dish. Generously fill, roll, and place the corn tortillas, seam-side down, in the casserole dish. Pour the remaining white sauce over the top of the tortillas and top with the remaining shredded cheese.Bake for 25-30 minutes or until the cheese is melted, bubbly, and starting to brown. You can broil it for an additional minute or two if you like the cheese crispy on top of the enchiladas. Remove from the oven and allow to cool slightly before serving. Garnish with sliced avocado, cilantro leaves, and finely shredded cheese if desired.
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Oh my goodness, Nicole! This recipe is restaurant quality!!! My taste buds are doing a huge happy dance😂. That sauce is AMAZING, and everything works together perfectly!! Thank you for sharing this recipe with us! I’ll DEFINITELY be making this one again and again!!!!!
Dana, you are the best!!! I appreciate this review so much and I’m so glad you love this recipe as much as I do 🙂
I can’t believe this is all gluten free!! It was so easy to make and turned out so delicious. Super creamy and cheesy, with a perfect balance of sweet and tangy. Thank you for this recipe!
Hi Daniel, thank you so much for the feedback! I’m so glad you like the sweet and tangy combo 🙂
Delicious, I wanted more spice so I tried adding in some spicy green chilis and that made it even better.
Thank you for the feedback Antonia! I’m glad you were able to adjust the spice to your preference 🙂
I love, love, love adding in the extra vegetables! And using the chicken stock in the sauce was really tasty and brilliant! Our family loves spicy, so I added a few more chiles and a little hot sauce. Great recipe!
Hi Terri, you’re welcome 🙂 I’m so glad you like the chicken stock flavor hack!