Gluten-free chicken enchiladas are a healthy dinner recipe that's simple to make and kids love. Packed with chicken, beans, green enchilada sauce, and cheese these will become a staple dinner.
Preheat the oven and prep your pan. Preheat oven to 350 degrees. Prepare a 9 x 13 inch pan with non-stick cooking spray.
⭐️ Saute the onions. In a medium-sized sauté pan, drizzle a small amount of olive oil in a pan and sauté onions on medium-high for about 5 minutes, or until translucent. Place half of the sautéed onions into a medium-sized mixing bowl, leaving the other half in the saute pan.
1 small onion, diced, 1 tablespoon Olive oil
⭐️ Make the sauce. Add the enchilada sauce, Greek yogurt, half of the cheese, cumin, and salt to the saute pan. Over low heat, whisk until well blended and cheese is melted. Do not boil.
14 ounces can green enchilada sauce, 3/4 cup plain Greek yogurt, 1 cup shredded sharp cheddar cheese, divided, 1 teaspoon cumin, 1/2 teaspoon salt
Combine the chicken mixture. In the mixing bowl that you added the sautéed onions to, combine the cream cheese, green chilies, beans, and garlic powder. Mash with potato masher or fork until well blended. Stir in chicken.
4 ounces cream cheese, softened, (2) 4 ounce cans mild chopped green chilies, 15 ounces Great Northern beans, undrained, 1 teaspoon garlic powder, 2 cups chicken, cooked and shredded
Assemble. Spoon a small amount of the chicken mixture onto a corn tortilla, roll up, and place in a prepared pan. Repeat until all tortillas are filled.
12-14 corn tortillas
Add sauce and cheese. Pour the sauce over the top of the tortillas. Sprinkle with the remaining ½ cup shredded cheese.
⭐️ Bake. Bake for 30 minutes, until the cheese is melted and the sauce is bubbly. Serve hot.
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Notes
Storing
Enchiladas are good for about 3-5 days. Reheat in the oven, toaster oven, or air fryer for best results.
Reheating
Chicken enchiladas can be just as good the second day if you reheat them properly. The best method is to reheat them in your oven set to 350 degrees for about 20-30 minutes or until the enchiladas are warmed through.You can reheat enchiladas in the microwave as well, they just won't be as crisp as they get in the oven. We have reheated this recipe in the microwave and put it into a warm thermos for my kid's lunchbox and they love it (even though it doesn't look to pretty!).
Freezing
You can freeze the whole recipe prior to baking, after baking, or as leftovers. If you are freezing leftovers, place the chicken enchiladas into an individually sized microwave-safe container. To reheat you can microwave the enchilada, or for a higher quality end product, reheat using the oven or a toaster oven.CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.