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Get ready for a tasty dinner with these Easy Cheesy Chicken Enchiladas!
I love a good enchilada, do you? This recipe is SUPER SIMPLE so it’s not going to be a complicated enchilada recipe; however, it’s a great recipe that you can mix up too and add your own touch to.
For instance, if you like to add more inside your enchilada, feel free to do so but this is a great base. We prefer this particular method and recipe because it’s easy. It takes just about 35 minutes total to make and is a great one for a busy weeknight, but a crowd pleaser for the family too.
This was a recipe I actually shared back in 2012, so it’s been a while. I often think that 2012 wasn’t all that long ago, then I realized it was 7 years ago. Honestly, where does the time go? When I originally shared this recipe, I was just a month away from having my daughter.
Now, she’s finishing kindergarten, which basically means she’s nearly grown, right?
I constantly hear the phrase, “the days are long, but the years are short,” in regards to motherhood. Before I had kids, I always thought that was just such a strange thing to say. I totally get it now! That phrase is the exact truth.
When my kids were babies I remember thinking the day would never end in between the teething and the crying, as they are older now it’s new issues like homework and friends…still though this phrase rings true. The years though go by so fast, I don’t even know how it happened.
All that to say, let’s talk about these Cheesy Chicken Enchiladas because you need something quick for dinner, right?
How do you make Gluten-Free Cheesy Chicken Enchiladas?
These are super easy to make gluten-free by using white corn tortillas. The key though to remember is that the white corn tortillas are much smaller than the traditional flour tortillas. That means you will need more to fill the baking dish, plus the serving size may be a bit different.
The second note here is that you MUST warm up the corn tortillas before filling them with the stuffing. Why? They aren’t very pliable until they are warmed up.
The pictures you see in this post are all white corn tortillas, so these tend to be ones we use often.
There is now another option that wasn’t around when I first wrote this post, that is the Gluten-Free Soft Taco Flour Tortilla from Mission Foods. These are hands down the BEST for enchiladas. We use these quite a bit now for enchiladas.
One of our favorites outside of this recipe is this Air Fryer Cheesy Beef Enchiladas, these Gluten-Free Mission Tortillas were used for the beef enchilada recipe.
As for the enchilada sauce, you can use your favorite gluten-free variety from the store or try this Homemade Gluten-Free Enchilada Sauce. I actually prefer green enchilada sauce, but it’s totally up to you.
What do you need for Cheesy Chicken Enchiladas?
- Taco Seasoning
- Black Beans
- Diced Tomatoes with Green Chilies
- Enchilada Sauce
- Shredded Cheddar or Fiesta Style Cheese
Tips for Making Enchiladas:
First, be sure to spray the pan well with non-stick baking spray and then place the tortillas seam side down.
This allows all that great stuffing to stay inside without falling out. If you are using white corn tortillas, they do tear easily but they still taste just as great but be sure you are careful when pulling them out of the baking dish with the corn tortillas.
As I mentioned earlier, these are very versatile, you can add different toppings or serve with cilantro, sour cream, and salsa too. It’s really your personal preference.
We serve ours typically with a side of rice and corn.
Now it’s time to enjoy these Cheesy Chicken Enchiladas!
- 2 Boneless, Skinless Chicken Breast, Cooked and Cubed
- 1 Package Taco Seasoning or Gluten Free Taco Seasoning
- 1 Cup Black Beans, Drained
- 1 Can Diced Tomatoes with Green Chilies, Drained (you can also use homemade salsa)
- 1 10 oz Can of Green Enchilada Sauce or Gluten Free Green Taco Sauce
- 2 Cups Shredded Cheddar Cheese
- 8 Burrito Size Flour Tortillas or 12 6 Inch Corn Tortillas
- Note: If you use corn tortillas, you will want to eat them for one minute on each side in a greased and warm skillet before filling them.
- Preheat oven to 375*.
- Once the chicken is cooked, I put this into a food processor and pulse it until it's nice and shredded. Then, return to small skillet and add the taco seasoning with 1/4 cup water and let it simmer for 10 minutes on medium heat.
- Spray a 9x13 baking dish with non stick spray. Then, fill the tortillas again be sure to warm the corn tortillas first if you are using corn to avoid tearing. Fill the tortillas with chicken, beans, and tomatoes. Then, place seam side down in the baking dish.
- Continue until the dish is full.
- Next pour the enchilada sauce or taco sauce over all the tortillas and top with cheese.
- Bake for 20 minutes or until cheese is nice and bubbly.