Gluten-Free Chicken Enchiladas with Lime Cilantro Filling Recipe

Introduction

Enjoy a flavorful twist on a classic Mexican dish with these Gluten Free Chicken Enchiladas. Made with tender shredded chicken, tangy green enchilada sauce, and dairy-free cheese, they offer a delicious meal perfect for any night of the week.

Ingredients

• 6-7 Gluten-Free Tortillas (such as Siete Cassava Flour Tortillas)
• 1 Cup Green Enchilada Sauce
• 1/2 Cup Dairy-Free Shredded Cheese (optional)
• 3 Cups Shredded Chicken
• 1/3 Cup Plain Coconut Yogurt (or any plain yogurt)
• 1/4 Cup Lime Juice
• 1/4 Cup Chopped Cilantro
• 1 Jalapeno, Finely Diced
• 1 Teaspoon Salt
• 1/2 Teaspoon Garlic Powder

Instructions

1. Step 1: In a large bowl, combine the shredded chicken, yogurt, cilantro, lime juice, jalapeno, salt, and garlic powder. Mix well until everything is fully incorporated.
2. Step 2: Pour a thin layer of the green enchilada sauce into the bottom of a casserole dish and spread it evenly with a spoon.
3. Step 3: Warm the tortillas slightly to make them pliable. Using tongs, fill each tortilla with about 1/3 to 1/2 cup of the chicken mixture, then roll tightly and place seam-side down in the casserole dish. Continue until all the filling is used, making about 6-7 enchiladas.
4. Step 4: Pour remaining green enchilada sauce over the rolled tortillas and sprinkle with dairy-free shredded cheese if using.
5. Step 5: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, until the edges of the tortillas start to turn golden brown.
6. Step 6: Remove from the oven and serve hot. Garnish with fresh cilantro, avocado slices, and extra jalapeno if desired.

Tips & Variations

• For extra spice, add more diced jalapeno or a splash of hot sauce to the chicken mixture.
• Substitute shredded pork or beef for the chicken to change up the protein.
• If you prefer a creamier texture, mix a little sour cream into the filling instead of yogurt.
• Use your favorite brand of gluten-free tortillas to suit your taste and dietary needs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the best texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day ahead, cover tightly, and refrigerate. Bake them fresh when ready to serve.

What can I use if I don’t have coconut yogurt?

Any plain yogurt works well in the filling, such as Greek yogurt or dairy-free alternatives like almond or soy yogurt.

Gluten-Free Chicken Enchiladas with Lime Cilantro Filling Recipe

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★★★★★

5 from 90 reviews

This Gluten Free Chicken Enchiladas recipe features tender shredded chicken mixed with creamy coconut yogurt, fresh lime juice, cilantro, and jalapeno, all wrapped in cassava flour tortillas. Topped with vibrant green enchilada sauce and dairy-free cheese, then baked to golden perfection, this dish is a flavorful, dairy-free, and gluten-free take on a classic Mexican favorite.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–7 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Enchilada Filling

• 3 Cups Shredded Chicken
• 1/3 Cup Plain Coconut Yogurt (or any plain yogurt)
• 1/4 Cup Lime Juice
• 1/4 Cup Chopped Cilantro
• 1 Jalapeno, Finely Diced
• 1 Teaspoon Salt
• 1/2 Teaspoon Garlic Powder

Other Ingredients

• 6–7 Gluten-Free Tortillas (Siete Cassava Flour Tortillas recommended)
• 1 Cup Green Enchilada Sauce
• 1/2 Cup Dairy-Free Shredded Cheese (optional)

Instructions

1. Prepare the Filling: In a large bowl, combine the shredded chicken, plain coconut yogurt, chopped cilantro, lime juice, finely diced jalapeno, salt, and garlic powder. Mix thoroughly until all ingredients are well incorporated to create a flavorful filling.
2. Prepare the Casserole Dish: Pour a thin layer of green enchilada sauce at the bottom of a casserole dish. Use a spoon to spread the sauce evenly, which will prevent the tortillas from sticking and add flavor from the base.
3. Assemble the Enchiladas: Warm the cassava flour tortillas to make them pliable. Using tongs, place about 1/3 to 1/2 cup of the chicken filling onto each tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared casserole dish. Continue this process until all filling is used, yielding approximately 6 to 7 enchiladas.
4. Add Sauce and Cheese: Generously pour the remaining green enchilada sauce over the rolled enchiladas in the dish. Sprinkle the dairy-free shredded cheese on top if using. This adds a creamy, melty topping once baked.
5. Bake: Preheat your oven to 350°F (175°C). Bake the enchiladas for 30 to 35 minutes. The tortillas should turn slightly golden around the edges, and the cheese will be melted and bubbly.
6. Serve: Remove the dish from the oven and let the enchiladas cool slightly. Serve hot, garnished with fresh cilantro, avocado slices, and jalapeno slices for added freshness and heat.

Notes

• You can omit the cheese for a completely dairy-free option.
• If you don’t have cassava flour tortillas, other gluten-free tortillas can be substituted.
• Adjust the amount of jalapeno based on your heat preference.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
• Use any plain yogurt if coconut yogurt is not available, but ensure it is unsweetened for best flavor balance.

Keywords: gluten free enchiladas, chicken enchiladas, dairy free enchiladas, cassava flour tortillas, Mexican dinner, healthy enchiladas