Gluten Free Chicken Enchiladas

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.

Stop the press! (who is that?...gluten free chicken enchiladas???? )

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. The creamy, dreamy green enchiladas you have been missing since going gluten free.

The gluten free, grain free, white cream cheese enchilada for yo mamma going down in history recipe.

I want to call these the best gluten free chicken enchiladas ever. But other people have named theirs the best....so these need something bigger than the best. What would that be?

I think I like the ring of "Loren's Infamous Chicken Enchiladas". And because you mean so much to me for coming to my blog I will let you insert your own name and take credit for it when you make this for dinner. Cause your about to go down in dinner history for making these.

Jump to:

• Ingredients for Gluten Free Chicken Enchiladas
• Substitutions
• Step by step instructions
• Picky eater tips
• Gluten Free Chicken Enchiladas

I've mentioned before that my husband's highest honor he can give a recipe is "add it to the rotation". But guess what these got. They got a higher than that rating. He took one bite and said "add it to the rotation". Then when he went back for seconds and I got ........"I would eat these over pizza".

Over PIZZA ya'll. WTF!

Those are some high stake words in my house. We are serious about pizza eating and I am not ashamed to admit, we make this pizza crust twice a week.

To say you would pick a meal over pizza is almost blasphemy up in here. That's a tad dramatic, but these chicken enchiladas are that freaking fantastic.

So here's the deal Lucille, on these enchiladas.

These will be the creamiest white chicken enchiladas you will ever eat. We won't be using sour cream like most recipes. We are getting cheesy and creamy with cream cheese.

I also made these grain free. I don't love to use a lot of corn in our diets for a number of reasons and corn is a grain, so for the tortillas I used Siete's cassava flour tortilla. These are the bomb.com, with my homemade soft paleo tortillas coming in second.

You can totally use whatever tortilla you want for this recipe. You do you, and use the tortilla that makes your mouth happy. Corn tortillas are gluten free but for the love of all things health, please buy organic and at minimum non gmo. Corn is real nasty, and non-gmo is a must with that grain.

This recipe is pretty darn easy. There is no chopping involved and there is no trying to get the annoying cream cheese smooth involved. You will throw all of the sauce ingredients into the blender and boom...a smooth white cream cheese enchilada sauce is born.

Have you ever had Chueys creamy jalapeno dip? If you have, you know how it's pretty impossible to not lick the bowl clean. Well this enchilada sauce tastes really close to that dip. You are welcome.

Ingredients for Gluten Free Chicken Enchiladas

• Siete cassava flour tortillas (or your favorite gluten free tortilla)
• chicken
• cream cheese
• chicken broth
• garlic
• white onion
• salsa verde
• cilantro (dried)
• tapioca starch (to thicken)
• shredded cheese ( I used Monterey jack and cheddar)
• salt

Substitutions

I have not tried any substitions for this recipe because it is damn good and doesn't need any. However here are a few subs I think would work easily without messing up the recipe.

• Onion- I used white but you could definitely use a yellow onion.
• Tortillas- you can use Siete's tortillas, a homemade tortilla, corn tortilla or a gluten free flour tortilla.
• Garlic- if you don't have any fresh garlic you could sub 1 teaspoon of garlic powder.
• cilantro- I used freeze dried cilantro, you could use fresh.
• salsa verde- jarred or homeade, I used from the jar.
• cream cheese- Don't leave this out or sub it out. You could try a dairy free version.
• Chicken- you can use a rotisserie or make your own. I made mine in the instant pot. Just threw two breasts in (1.5 pounds) and cooked for 12 minutes with ½ cup of chicken broth and 1 tablespoon of grass fed butter.
• tapioca starch- could be substituted with arrowroot.

Step by step instructions

1. Pre-heat your oven to 400°F.
2. Sauce- toss your onion, garlic, chicken broth, cream cheese, salsa, tapioca starch, salt and cilantro into a blender. Turn the blender on and slowly increase speed to high. Blend until smooth. Add the sauce to a medium size sauce pan and heat on medium heat stirring occasionally for 5 minutes. Set aside. Do not let it boil.
3. Tortillas- warm your tortillas so they are bendable. I used Siete tortillas and they were a little frozen when I started. I heated the entire stack in the microwave for 15 seconds and this was enough to make the tortillas bendy but not crack or overheat.
4. Chicken- shred and chop your cooked chicken and then place in a large bowl. Add 1 cup of sauce to the chicken and stir until completely incorporated.
5. Assemble- Place ½ cup of sauce on the bottom of a baking dish. I used a 10x6, it was the perfect size but a 12x9 would also work. Place 2 tablespoons of chicken mixture into the center of a tortilla and then roll tightly. Place the rolled tortilla seam side down into the baking dish. Continue until all of your chicken is used. This took 10 tortillas for me.
6. Smother- Pour the remainder of the sauce over the rolled enchiladas. Top with shredded cheese.
7. Bake- bake in the oven until bubbly and golden. About 25 minutes.

Picky eater tips

There was no way in heck my kids would have eaten these enchiladas. For one it's a tad spicy. For two...my two older kids are picky af...and still learning to eat foods that are combined like this.

To serve this meal to my kids I set aside some extra cheese, shredded chicken and made them a quesadilla with it. Just place the tortilla on a heated skillet, top with the cheese and chicken, fold in half and cook until melted.

They still acted like they were dying eating that...but it kept me from making two dinners with two separate sets of ingredients. Just plop some raw veggies on the side and you are good to go for a complete meal.

So now that I am making you soon to be famous, can we take turns with the favors? Would you mind heading over to Pinterest or Instagram and giving me the old "follow". Then when you make my creations #livelearnmom and tag me in @sweetrusticbakes. That would be really awesome.

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