Gluten & Dairy Free Enchiladas

These Gluten & Dairy Free Enchiladas are the real deal! So full of authentic flavor & spice with homemade enchilada sauce and salsa verde kick! They’re made with rotisserie chicken (so simple) and really versatile when it comes to filling. These enchiladas are seriously incredible and definitely not lacking that creamy goodness.

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How to Make Delicious Gluten & Dairy Free Enchiladas

It is your special day to experience the flavors these Gluten & Dairy Free Enchiladas have to offer. I created this recipe on a whim and it ended up being one I made over and over again. I’ve come to realize it’s because of the addictive homemade enchilada sauce. These enchiladas are loaded with veggies, rotisserie chicken, and spices making them incredibly healthy (I use all refined sugar free ingredients) & simple to make. Plus, they’re gluten free & dairy free—so everyone and anyone can enjoy them!

Ingredients

• 8-12 Small Corn Tortillas

Enchilada Filling

• 2 Cups Shredded Chicken (I used rotisserie chicken)
• 2 Tablespoons Olive Oil
• 1 Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Can Salsa Verde
• 1 Cup Corn
• 2 Cloves Garlic
• 1 Teaspoon Chili Powder
• 1 Tablespoon Cumin
• 1 Teaspoon Salt
• 1 Cup Cilantro

Enchilada Sauce

• 1 Can Tomato Paste
• 1 Cup Avocado Mayo
• 2 Tablespoons Olive Oil
• 2 Cloves Garlic
• 1/2 Cup Chicken Broth
• 1/2 Cup BBQ Sauce (I use the Primal Kitchen brand)
• 1 Teaspoon Chile Powder
• 1 Tablespoon Cumin
• 1 Teaspoon Salt

Step-By-Step Instructions

Preheat the oven to 375°F.

Make the Enchilada Filling

Chop the onion and bell peppers into small pieces. Get out a medium frying pan, add olive oil, and set the stove to medium heat. Sauté the garlic, chili powder, cumin, and salt, until the veggies are softened. This will take about 5 minutes. Once you’ve sautéed the onion and peppers, stir in the shredded chicken, salsa verde, corn, and cilantro. Leave on low heat while you make the homemade enchilada sauce.

Make the Homemade Enchilada Sauce

In a blender or food processor, combine the tomato paste, avocado mayo, olive oil, garlic, chicken broth, BBQ sauce, chili powder, cumin, and salt to make the creamy enchilada sauce. Blend until smooth.

Assemble the Enchiladas

Get out a cast iron or baking dish. Pour half of the enchilada sauce into the bottom of the cast iron or baking dish. Get your corn tortillas and fill with the enchilada filling you made in the previous step one at a time. Roll up the tortilla into small burrito style rolls, and place in the dish with the fold down to keep them in place. Repeat until you’ve filled and rolled all of the tortillas and the pan is full. Pour the remaining half of the sauce over the enchiladas, then bake for 30 minutes or until the tortillas are crisp!

Add avocado or guacamole on top when you serve them and enjoy! 🥑🌮

Enchilada Variations

Tortilla options: I used corn tortillas in this recipe, but you can use whatever type of tortilla suits your preference. If you swap out the corn tortillas for something else, remember to choose a gluten free option if needed.

Protein options: I love this recipe with rotisserie chicken because of how quick and easy it is to make. Of course you can cook and shred chicken, use ground beef, steak, pulled pork, ground turkey, ground chicken, or a plant based option like tofu or chickpeas. I love Chipotle’s Sofritas, and this is a great copycat recipe if you want to use a vegan filling.

Veggie Choices: Of course the veggie options are endless. You could add cauliflower, spinach, kale, mushrooms, sweet potato, eggplant, or any other of your favorite veggies to the filling.

Gluten & Dairy Free Enchilada Recipe Tips!

Are you ready to get all the secrets to perfect enchilada making?

Rotisserie chicken is always a win when making these enchiladas. Grab a rotisserie chicken at Costco, shred, and these enchiladas are done in no time.

Use small tortillas—that way you can pack more into the cast iron or baking dish. Of course any tortilla will work. When covering the tortillas, don’t be shy with the sauce! Be sure all of the tortillas are smothered for maximum flavor.

Last, but not least, top the enchiladas with avocado, guacamole, or your favorite salsa when serving! One of my favorite homemade salsas with this recipe is my chickpea salsa.

Frequently Asked Questions?

These Gluten & Dairy Free Enchiladas are a delicious twist on a classic dish that’s perfect for any night of the week. Make these for dinner and let me know what you think because I could have them every night!

Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🥑