Salsa Verde Chicken Enchiladas Are Easy To Make and Gluten-Free

Next time you have a craving for Mexican food, simply make these delicious Salsa Verde Chicken Enchiladas. They are so fresh and easy to make. I always order green salsa dishes in restaurants, so why not get that same yummy authentic flavor at home? 

Salsa Verde Chicken Enchiladas Gluten-Free

The tangy flavor of tomatillos (green tomatoes) in the salsa is balanced by the cheese and sour cream. This recipe serves a hungry family and is perfect for a party. You can easily double up the recipe to feed more. Since this recipe uses corn tortillas, the dish is gluten-free!

What is Gluten-Free?

A gluten-free diet is one that avoids foods containing gluten, which is a protein found in wheat, barley, rye and triticale, which is a cross between wheat and rye. Foods made with corn including cornmeal, grits and polenta are all labeled gluten-free. Fruits and vegetables allowed on a gluten free diet are beans, seeds, legumes and nuts in their natural, unprocessed forms, eggs, lean, nonprocessed meats, fish and poultry and most low-fat dairy products. As you can see, this Salsa Verde Chicken Enchiladas recipe checks all the boxes when it comes to gluten-free Mexican food!

For A High Protein Diet

This recipe also fits into high protein diets. It contains 18 grams of protein per serving! And if you use low fat sour cream and cheese you can bring down the calories a bit too.

An Easy To Make Recipe

I used store-bought salsa verde and store-bought rotisserie chicken (with no salt added) to make this recipe super easy. Most of your time is put into warming the corn tortillas, rolling them up with chicken filling and arranging them in the baking dish. Then you are done! The enchiladas are ready to bake and serve.

Are you hungry yet? Try these gluten-free Salsa Verde Chicken Enchiladas today!

Salsa Verde Chicken Enchiladas (Gluten Free)

Yields: 10-12 servings

Prep: 15 minutes| Cook Time: 25 minutes | Total Time: 40 minutes

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Ingredients:

  • 4 cups shredded chicken
  • 4 cups salsa verde (2 16 oz jars if using store-bought)
  • 1 cup sour cream
  • ½ cup fresh cilantro, chopped and stems removed (plus additional cilantro for garnish)
  • 1 teaspoon avocado oil
  • 4 garlic cloves
  • 2 cups shredded colby jack cheese
  • 12 6” corn tortillas (may substitute with flour tortillas if not gluten free)

Directions:

  1. Heat a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
  2. Pour in salsa verde, stir and allow to heat through for 2-3 minutes. Add sour cream and chopped cilantro and stir to incorporate. Turn off heat, taste and add additional sour cream if too much spice. Remove 1 cup of sauce from the pan to reserve for later use.
  3. Stir shredded chicken and 1 cup of the shredded cheese into the skillet. Stir to combine with remaining sauce.
  4. Preheat oven to 350 degrees F. Pour a small amount of the reserved sauce into the bottom of a 9×13” baking dish and spread to lightly coat.
  5. Add ¼ cup of chicken filling to the center of a corn tortilla. Roll up tortilla and face seam-side down in the baking dish. Repeat this process until all remaining chicken filling is used. (See notes below)
  6. Spread remaining reserved sauce over the top of enchiladas and sprinkle on remaining shredded cheese.
  7. Cover baking dish with aluminum foil and place in the oven for 15 minutes to bake. Remove foil from dish and bake for an additional 10 minutes or until the cheese is melted. Garnish with additional fresh cilantro if desired. Serve warm with sour cream, sliced fresh avocado or guacamole. 

Notes: 
If using corn tortillas, it’s best to heat them through first so they’re pliable and don’t break as easily. You can do this by placing them directly on the grates of a gas stove for a few seconds each side. Another option is you could place a little oil in a pan on medium heat and warm the tortillas for a few seconds each side.

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Yield: 10-12 servings

Salsa Verde Chicken Enchiladas (Gluten Free)

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Delicious Salsa Verde Chicken Enchiladas are easy to make and gluten-free.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 4 cups shredded chicken
  • 4 cups salsa verde (2 16 oz jars if using store-bought)
  • 1 cup sour cream
  • ½ cup fresh cilantro, chopped and stems removed (plus additional cilantro for garnish)
  • 1 teaspoon avocado oil
  • 4 garlic cloves
  • 2 cups shredded colby jack cheese
  • 12 6” corn tortillas (may substitute with flour tortillas if not gluten free)

Instructions

    1. Heat a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).

    2. Pour in salsa verde, stir and allow to heat through for 2-3 minutes. Add sour cream and chopped cilantro and stir to incorporate. Turn off heat, taste and add additional sour cream if too much spice. Remove 1 cup of sauce from the pan to reserve for later use.

    3. Stir shredded chicken and 1 cup of the shredded cheese into the skillet. Stir to combine with remaining sauce.

    4. Preheat oven to 350 degrees F. Pour a small amount of the reserved sauce into the bottom of a 9x13” baking dish and spread to lightly coat.

    5. Add ¼ cup of chicken filling to the center of a corn tortilla. Roll up tortilla and face seam-side down in the baking dish. Repeat this process until all remaining chicken filling is used. (See notes below)

    6. Spread remaining reserved sauce over the top of enchiladas and sprinkle on remaining shredded cheese.

    7. Cover baking dish with aluminum foil and place in the oven for 15 minutes to bake. Remove foil from dish and bake for an additional 10 minutes or until the cheese is melted. Garnish with additional fresh cilantro if desired. Serve warm with sour cream, sliced fresh avocado or guacamole. 


Notes

If using corn tortillas, it’s best to heat them through first so they’re pliable and don’t break as easily. You can do this by placing them directly on the grates of a gas stove for a few seconds each side.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 247Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 639mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 18g

Carol Calacci

You might also love these healthy recipes: Raw No-Bake Key Lime Pie is Vegan, Gluten-Free and Delicious! and Low Carb Broccoli Cauliflower Salad To Die For.

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