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chicken enchiladas plated on white plate

Gluten Free Chicken Enchiladas


Gluten free chicken enchiladas with a garlicy, cheese, bold sauce that is so easy to come together because you get to blend it all in one step! 


  • 8 gluten free or grain free tortillas
  • 3 cups of  cooked shredded and chopped chicken (rotisserie works great)


  • 8 ounces of cream cheese
  • 1 cup of chicken broth
  • 1 cup of salsa verde
  • ½ white onion
  • 3 garlic cloves
  • ¼ cup of loosely packed cilantro leaves, no stems
  • 3 tablespoons of tapioca starch
  • 1 teaspoon of salt


  • 1 cup of shredded cheese 



  1. Pre heat your oven to 400°F
  2. Add all of the ingredients for the sauce into a blender and blend on high until smooth. 
  3. In a large bowl, add prepared chicken with 1 cup of sauce from blender. Mix well. 
  4. In a 10x6 baking dish, pour ½ cup of sauce evenly into the bottom. Heat the stack of tortillas in the microwave for 45-60 seconds to make warm enough to bend without cracking. 
  5. Place approx. 2 ½ tablespoons of chicken mixture into a tortilla, roll up and place seem side down into casserole dish, on top of sauce. Repeat with remaining tortillas. 
  6. Pour the remaining sauce on the rolled enchiladas and top with cheese. 
  7. Bake at 400°F for 25 minutes, or until the dish is bubbly and cheese is melted and beginning to brown in spots. 
  8. Enjoy warm and with your favorite toppings like fresh chopped cilantro, sour cream, lettuce, jalapenos, more salsa etc.



  • Picky eater tips: serve them a quesadilla with reserved shredded chicken and cheese, no sauce.
  • Feel free to use any cheese you like! I do recommend shredding your self from the block for the best flavor. I suggest colby jack or Monterey jack cheese. 


  • Prep Time: 10
  • Cook Time: 25
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican

Keywords: gluten free chicken enchiladas, white sauce chicken enchiladas, chicken enchiladas with cream cheese