Gluten-Free Easy Chicken Verde Enchiladas
Classic Mexican comfort food featuring tender shredded chicken wrapped in soft corn tortillas and smothered in tangy salsa verde. The melted cheese creates a golden, bubbly top while fresh cilantro and green onions add bright finishing touches. Perfect for weeknight dinners or casual entertaining when you want satisfying flavors without complicated prep work. This streamlined version delivers authentic taste using readily available ingredients.
Ingredients
- 2 cups cooked, shredded chicken, shredded
- 1 cup salsa verde
- 1 cup shredded cheese, cheddar or Monterey Jack
- 8 pieces corn tortillas
- ½ cup sour cream
- ¼ cup cilantro, chopped
- ¼ cup green onions, chopped
- salt and pepper
Instructions
- 1
Preheat oven to 350°F
- 2
Mix shredded chicken with 1/2 cup salsa verde in a bowl
- 3
Warm tortillas in the microwave for about 30 seconds to make them pliable
- 4
Fill each tortilla with the chicken mixture and roll them up
- 5
Place them seam-side down in a baking dish
- 6
Pour remaining salsa verde over the top of the enchiladas
- 7
Sprinkle shredded cheese over the enchiladas
- 8
Bake for 20-25 minutes, until the cheese is melted and bubbly
- 9
Remove from oven and let cool for a few minutes
- 10
Top with sour cream, chopped cilantro, and green onions before serving
Tips
Warm tortillas briefly to prevent cracking when rolling
Reserve some cheese to sprinkle on top for extra golden browning
Let enchiladas rest 5 minutes after baking for easier serving
Good to Know
refrigerate covered up to 3 days
assemble up to 1 day ahead, add 5-10 minutes to baking time if cold
hot from oven with Mexican rice and beans
Common Mistakes
warm tortillas before filling to avoid tearing
place seam-side down to prevent unrolling
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use flour tortillas instead of corn?
Yes, flour tortillas work well and may be easier to roll without breaking, though corn tortillas are more traditional for enchiladas.
How long do leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a low oven.
Can I freeze these enchiladas?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight and bake as directed, adding extra time if needed.