Gluten-Free Chicken Enchiladas in Green Sauce

Make my Gluten-Free Chicken Enchiladas in Green Sauce Recipe for a Mexican restaurant-quality weeknight dinner. The shredded chicken is first pan-seared for optimal flavor, and I include white beans, corn, zucchini, onions, and avocado. The creamy, healthy sauce is easily made with chicken stock, sour cream, fresh lime juice, and green chiles. All your guests can enjoy it regardless of their spice tolerance.

Casserole dish with chicken enchiladas.

Make my Gluten-Free Chicken Enchiladas in Green Sauce Recipe with white beans for a delicious weeknight dinner the whole family will devour. The chicken is quickly pan-seared, boiled, and shredded for optimal flavor. I’m sneaking in some subtle vegetables, including onions, corn, zucchini, and avocado. The sauce is easily made with the chicken stock, sour cream, fresh lime juice and green chiles.

This gluten-free chicken enchiladas recipe is full of flavor but easy on the spice, so all your guests can enjoy it regardless of their spice tolerance. But, those who want a little more heat can easily add their own. Everyone wins!! This recipe is a family favorite that rivals any enchiladas made in a Mexican restaurant. And, if you love Mexican food but have challenges with digestion, then you will especially love this recipe!

And I’m doing all the prep in my Gordon Ramsey Hexclad Hybrid Frying pan which marries non-stick with cast iron in an incredible way!

Why You’ll Love This Best Tasting White Chicken Enchilada Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Casserole dish with chicken enchiladas.

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.

Casserole dish with chicken enchiladas.

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.

Chopping onions and zucchini.
Seasoning chicken breasts.
Warming tortillas in a frying pan.

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.

Pan searing chicken with butter.
Boiling chicken in frying pan.
Thickening chicken stock in frying pan.

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.

Mixing enchilada filling.

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.

Mixing enchilada sauce.
Sampling enchilada sauce.

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!

Rolling tortillas with filling.
Sprinkling shredded cheese on top of sauce.
Casserole dish with chicken enchiladas.

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.

Refrigeration: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.

Freezing: If you want to freeze the enchiladas, it’s best to freeze them before baking. Wrap the assembled dish tightly in plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed.

Reheating: To reheat refrigerated enchiladas, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

Individual Portions: For easier reheating, consider wrapping individual portions of the enchiladas in foil before refrigerating or freezing.

Sauce Separation: The sauce may separate slightly upon reheating, but you can stir it back together before serving. If the sauce thickens too much upon refrigeration, you can thin it out with a little chicken stock when reheating.

Microwave: You can also reheat individual portions of the enchiladas in the microwave. Place them on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through.

Can I use flour tortillas instead of corn tortillas?
Yes, this gluten-free enchiladas recipe works with all tortillas. If you prefer flour tortillas, look for gluten-free options at your local grocery store.

Can I use store-bought green enchilada sauce?
Yes, you can use store-bought mild or medium green enchilada sauce or your own enchilada sauce. Just check the label to ensure it’s gluten-free if you are following a gluten-free diet.

Can I make dairy-free chicken enchiladas with this recipe?
Yes, you can make this recipe dairy-free by using dairy-free cheese and sour cream alternatives. Just make sure these alternatives are gluten-free if you are following a gluten-free diet.

Can I use a different protein instead of chicken?
Yes, you can use a different protein, such as shredded beef, pork, or tofu. Just make sure the protein is cooked and seasoned before adding it to the enchiladas.

Can I make this gluten-free enchilada recipe vegetarian?
Yes, you can make this recipe vegetarian by omitting the chicken and adding extra beans or vegetables to the filling.

Can I make this recipe spicy?
Yes, you can make this recipe spicy by adding hot sauce, diced jalapeños, or extra green chiles to the filling or sauce.

Can I prepare this recipe in advance? 
Yes, you can prepare the enchiladas in advance and refrigerate them before baking. Just be sure to cover them tightly with foil or plastic wrap to prevent them from drying out.

What are some side dishes that go well with these enchiladas?
Some side dishes that go well with these favorite enchiladas include Mexican rice, refried beans, guacamole, and a side salad.

Casserole dish with chicken enchiladas.

Gluten-Free Chicken Enchiladas in Green Sauce Recipe

Gluten-Free diet-friendly recipe
Make my Gluten-Free Chicken Enchiladas in Green Sauce Recipe for a Mexican restaurant-quality weeknight dinner. The shredded chicken is first pan-seared for optimal flavor, and I include white beans, corn, zucchini, onions, and avocado. The creamy, healthy sauce is easily made with chicken stock, sour cream, fresh lime juice, and green chiles. All your guests can enjoy it regardless of their spice tolerance.
5 from 7 votes
Servings 10
Prep Time 40 minutes
Cook Time 30 minutes

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 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.

Video

YouTube video

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.
Customization: Feel free to 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, and green chilis as needed.

Nutrition

Calories: 412kcalCarbohydrates: 27gProtein: 24gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 73mgSodium: 1035mgPotassium: 545mgFiber: 5gSugar: 4gVitamin A: 598IUVitamin C: 7mgCalcium: 323mgIron: 2mg
Keyword enchiladas, gluten free corn tortillas, green chiles, green enchilada sauce, green sauce, white chicken
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

6 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

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