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Gluten Free Enchiladas
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Gluten Free Enchiladas


For the Easy Homemade Enchilada Sauce:

  • 8 oz tomato sauce*
  • 1/4 cup water
  • 1 T cumin
  • 1 T chili powder
  • 1 T oregano
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Enchiladas:

  • 1 red onion
  • 1 # boneless, skinless chicken breast
  • 1 T olive oil
  • S&P
  • 4 oz green chiles*
  • 8 corn tortillas
  • 1 cup shredded cheddar cheese (optional)
  • 1 avocado


For the Easy Homemade Enchilada Sauce:

  • In a blender add the following: 8oz tomato sauce, ¼ cup water, 1T cumin, 1T chili powder, 1T oregano, ½ tsp garlic powder, 1 tsp onion powder, ½ tsp salt and ½ tsp pepper.

For the Enchiladas:

  • Preheat oven to 350F.
  • Finely chop and set aside ¾ chopped onion. Store ¼ for garnish.
  • Cut chicken into bite sized pieces. 
  • In a large sauté pan over medium heat, add 1T olive oil, chopped chicken, chopped red onion, ¼ tsp salt, 1/8 tsp pepper and 4 oz green chiles and sauté until chicken is fully cooked.
  • In the center of corn tortilla, add ~2T chicken/chili mixture and 1T shredded cheese (optional). Roll tightly. Repeat 7 times. 
  • Spread ¼ cup enchilada sauce on the bottom of a 9x13 baking pan.
  • Place each enchilada seam side down on top of enchilada sauce. 
  • Top with remaining enchilada sauce and spread until they’re completely coated with sauce.
  • Bake uncovered, ~20 mins.
  • Slice one avocado. Garnish w/ remaining red onions and sliced avocado.


*Read ingredient list to avoid added gluten, sugars & msg.