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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/gluten-free-chicken-enchiladas-with-lime-cilantro-filling-recipe/