Gluten free chicken enchiladas made with a white cream cheese sauce and green salsa verde. Bold flavors and the best enchilada texture thanks to grain free cassava tortillas.
I have for you today the dish you will become famous for making. The chicken enchilada recipe that everyone will request for their birthday and any get together you are in charge of cooking.
These white chicken enchiladas are creamy, garlicy, have a little kick and are sooo cheesy. Like literally one of my favorite comfort food dishes.
But beyond the flavor burst to your taste buds, you know what I think really makes these enchiladas so addicting? For me it's the texture. The soft but chewy tortillas that just do magic when baked in a white enchilada sauce, that will taste and feel just like regular ones full of gluten.
Here are a few other reasons to absolutely fall in love with this dish:
- The quickest ever to assemble. You get to blend everything in a blender and use rotisserie chicken to make it so great for lazy nights in the kitchen.
- It tastes so good the next day. Nothing better than powering thru to lunch knowing you have left over Mexican food to eat, ami right?
- So perfect for topping with whatever your heart desires- splash of fresh lemon, cilantro, sour cream, crunchy lettuce just to name a few!
Ingredient notes and substitutions
- Tortillas- We like to keep this dish completely grain free and use Siete grain free tortillas, but you can use any gluten free tortilla you like.
- Chicken- I like to use rotisserie chicken to make life super easy. However you can use leftover chicken or make some ahead of time to shred for this meal.
- Cream cheese- This is the main part of the dish. You don't want to leave this out, but if for some reason you wanted to use a low fat version, that would work.
- Salsa Verde- The main star for flavor of the sauce. This is easy to find right next to regular salsa. You could sub in a tomatillo salsa if preferred. Just keep it green not red.
- Cilantro- When I originally wrote this recipe I used freeze dried cilantro. That was a mistake. Fresh is SO much better with this dish. I highly recommended additional for topping the dish after its baked.
- Tapioca starch- This is what is used to thicken the sauce. Arrowroot would work as well, and most likely a gluten free flour, but it hasn't been tested. Tapioca is easy to find at the grocery store by all of the other gf flours, is cheap, and grain free.
- Shredded cheese- Use any cheese you love the most. I like it best with a Monterey or Colby Jack cheese. I always recommend shredding yourself for the best flavor.
A few tips for the best experience:
- Heat Tortillas- Don't skip heating up the tortillas. The tortillas are more pliable when heated a touch. You want them to stay intact when rolling so when you serve, everything stays whole.
- Blender tips- If you don't have a high powered blender you may need to chop your onion a bit. If you don't have a blender you could use a food processor. If you don't have either you can make the sauce by dicing the onions and chopping the cilantro. Then slowly melt the cream cheese and broth together in a medium pan. Whisk until smooth, then add remaining ingredients.
Step by step photo guide
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