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Most days I am running in the door about 4 o’clock, and need to make dinner quickly. So many of my dinner recipes are made with this in mind. Balancing all the things is hard, but making a quick and nutritious dinner doesn’t have to be. 

This recipe came together when I “pantry shopped” to cook dinner, which simply means I used what we had on hand for dinner. And that night the product was a meal the entire family loved, it was quick to get on the dinner table, made great leftovers and was full of protein. Gluten-free chicken enchilada recipe for the win!

Cozy up with a plate of these gluten-free chicken enchiladas! ??? Made with love and a little kick, they’re the perfect blend of cheesy, saucy goodness without the gluten. Whether it’s for family weeknight dinners or meal-prep, this recipe is a keeper! 

Gluten Free Chicken Enchilada Ingredients:

• 4 cups cooked chicken, shredded
  (Use 1 rotisserie chicken with skin removed and meat shredded, or cook and shred 4 boneless, skinless chicken breasts)
• 8 oz cream cheese, softened to room temperature
  (This helps it blend smoothly into the filling)
• Two 15 oz jars green chili salsa or salsa verde
  (I recommend Late July Green Enchilada Salsa or any mild-to-medium salsa verde with tomatillos, green chilies, and spices)
• 1 tsp ground cumin
  (Adds a warm, earthy flavor to the filling)
• 1 tsp chili powder
  (Use mild or spicy depending on your heat preference)
• 1 tsp salt
  (Adjust to taste, especially if using a salted rotisserie chicken)
• 1/2 tsp ground black pepper
  (Freshly ground for the best flavor)
• 12 gluten-free tortillas
  (I use Siete Almond Flour Tortillas — soft and pliable, perfect for rolling enchiladas)
• 2 cups shredded cheese, Mozzarella or Monterey Jack
  (Monterey Jack melts beautifully and complements the green salsa, while Mozzarella adds creaminess)

Gluten-Free Chicken Enchilada Instructions:

?

1. Preheat the oven to 350°F (175°C).
   Lightly grease a 9”x13” baking dish with cooking spray or a little oil to prevent sticking.
2. Prepare the filling:
   In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer or spoon), combine the shredded chicken, softened cream cheese, cumin, chili powder, salt, and pepper. Mix until well blended and the cream cheese is evenly distributed.
   Pour in one jar (15 oz) of green chili salsa or salsa verde and mix again until fully incorporated. The mixture should be creamy and well-seasoned.
3. Assemble the enchiladas:
   Warm the tortillas slightly (in a microwave or skillet) to make them more pliable if needed.
   Spoon about 1/3 to 1/2 cup of the chicken mixture into the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish or casserole dish. Continue until all tortillas are filled and arranged in the pan.
4. Top and bake:
   Pour the second jar (15 oz) of salsa verde evenly over the rolled enchiladas, covering all surfaces to keep them moist. Sprinkle 2 cups of shredded cheese evenly over the top of the enchiladas.
5. Bake:
   Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and starting to brown slightly around the edges. If you prefer a more golden top, broil for an additional 1–2 minutes at the end (watch closely!).
6. Serve:
   Let the enchiladas cool for 5 minutes before serving. Garnish with your favorite toppings like chopped fresh cilantro, avocado slices, or a dollop of sour cream if desired. If we are feeling fancy, we will drizzle a little lime juice over top!

Perfect Pairings (especially when hosting!):

? Side Dishes

• Mexican Rice or Cilantro Lime Rice – Flavorful, light, and balances the creamy richness of the enchiladas.
• Refried Beans or Black Beans – Adds hearty protein and texture.
• Mexican Street Corn (Elote or Esquites) – Grilled or sautéed corn with mayo, lime, cotija, and chili powder—rich and zesty.
• Guacamole and Tortilla Chips – A must-have classic; creamy, crunchy, and refreshing.
• Sautéed Peppers and Onions – A quick veggie side that adds color and sweetness.
• Simple Green Salad with Lime Vinaigrette – Bright and tangy to cut through the richness of the dish.

? Drinks

• Agua Fresca – Hibiscus (jamaica), watermelon, or cucumber-lime are all refreshing.
• Margaritas (Classic or Spicy) – Great for guests or a special night in.
• Mexican Beer or Gluten-Free Beer – Crisp, cold, and complementary.
• Sparkling Limeade or Iced Tea – For a non-alcoholic option that still feels festive.

? Desserts

• Flan or Crème Caramel – Smooth, rich, and not too sweet.
• Churros with Chocolate Sauce – Crunchy and cinnamon-sugary.
• Fresh Fruit Salad with Lime and Tajín – Light and tangy after a cheesy main dish.

Tips and Tricks:

? Tips & Tricks

• Warm your tortillas first:
  Gluten-free tortillas can be delicate and prone to cracking. Warm them in a skillet or microwave (wrapped in a damp paper towel) for 15–20 seconds to make them more pliable before filling.
• Don’t overfill:
  Stick to about ? to ½ cup of filling per tortilla so they roll easily and don’t burst during baking.
• Use a stand mixer for quick shredding:
  If cooking chicken breasts from scratch, toss them hot into a stand mixer with the paddle attachment—shreds perfectly in under 30 seconds!
• Bake covered for softer enchiladas:
  If you prefer softer, less crisp edges, cover the dish with foil for the first 15 minutes of baking, then uncover to brown the top.

? Substitutions

• Tortillas:
  Use any gluten-free tortillas you prefer—Siete almond flour, cassava, gluten-free corn tortillas, or brown rice tortillas all work well.
• Cheese:
  Monterey Jack, Mozzarella, Pepper Jack, or even a Mexican blend are all great. For dairy-free, use a melty vegan cheese like Violife or Daiya.
• Cream cheese:
  For a lighter option, use Greek yogurt or dairy-free cream cheese. It still gives the filling creaminess without the heaviness.
• Salsa:
  Swap salsa verde for red enchilada sauce or chipotle salsa if you prefer a smokier flavor.
• Chicken:
  You can use shredded turkey, ground chicken, or even cooked lentils or beans for a vegetarian twist. I have also used grilled chicken breast!

? Storage & Make-Ahead

• Refrigerator:
  Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave in individual portions.
• Freezer:
  Assemble enchiladas but do not bake. Cover tightly with foil or plastic wrap and freeze for up to 3 months.
  To cook from frozen: thaw overnight in the fridge, then bake as directed.
• Make-Ahead Option:
  Prepare the filling and store it in the fridge for up to 2 days in advance. You can also assemble the enchiladas the night before and bake the next day.

Check out the recipe card below for this easy recipe, that requires minimal ingredients and is perfect comfort food!

Gluten-Free Salsa Verde Chicken Enchiladas Recipe

These Gluten-Free Chicken Enchiladas are a cozy, flavor-packed dinner made with shredded chicken, creamy cheese, and zesty green salsa, all wrapped in soft gluten-free tortillas. Quick to prep and family-approved, they’re the perfect comfort food for busy weeknights or casual gatherings. Customize with your favorite toppings, make ahead for convenience, and enjoy a dish that’s just as satisfying as it is simple to pull together.

Print Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Ingredients

• 4 cups cooked chicken shredded
• 8 oz cream cheese softened to room temperature
• 2 15 oz jars green chili salsa or salsa verde
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• Freshly ground for the best flavor
• 12 gluten-free tortillas I use Siete Almond Flour Tortillas — soft and pliable, perfect for rolling enchiladas
• 2 cups shredded cheese Mozzarella or Monterey Jack

Instructions

• Preheat the oven to 350°F (175°C).
• Lightly grease a 9”x13” baking dish with cooking spray or a little oil to prevent sticking.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer or spoon), combine the shredded chicken, softened cream cheese, cumin, chili powder, salt, and pepper. Mix until well blended and the cream cheese is evenly distributed.
• Pour in one jar (15 oz) of green chili salsa or salsa verde and mix again until fully incorporated. The mixture should be creamy and well-seasoned.
• Warm the tortillas slightly (in a microwave or skillet) to make them more pliable if needed.
• Spoon about 1/3 to 1/2 cup of the chicken mixture into the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish or casserole dish. Continue until all tortillas are filled and arranged in the pan.
• Pour the second jar (15 oz) of salsa verde evenly over the rolled enchiladas, covering all surfaces to keep them moist. Sprinkle 2 cups of shredded cheese evenly over the top of the enchiladas.
• Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and starting to brown slightly around the edges. If you prefer a more golden top, broil for an additional 1–2 minutes at the end (watch closely!).
• Let the enchiladas cool for 5 minutes before serving. Garnish with your favorite toppings like chopped fresh cilantro, avocado slices, or a dollop of sour cream if desired. If we are feeling fancy, we will drizzle a little lime juice over top!

Servings: 6