A classic chicken and cheese enchilada recipe that is made from a rotisserie chicken.  Topped with a homemade, gluten-free enchilada sauce that is ready in 15 minutes!

Ooey, gooey cheese… moist and tender chicken… a sauce that will make you want to lick your plate… a classic enchilada recipe that you don’t want to pass up!!

Many of us can relate… You go to a Mexican restaurant and are once again disappointed to learn that not only does the fajita marinade contain soy sauce, all of the sauce options have flour and even the Mexican rice is tainted?!  You “Hmmph” on the inside and maybe even throw a mini-tantrum internally, finally settling for a cheese enchilada with salsa verde.  The slight bit of lacto-into doesn’t seem as bad as the possibility of becoming poisoned with gluten.  At least the cheese will pass through your system within a day or two.

Finding ways to convert restaurant favorites’ into gluten free versions gives me a bit of a thrill.  After trying and failing a few times, when I finally stumble upon that perfect medley of ingredients I cannot wait to share it with you!!  Because I can relate to you…  To a much deeper level than any of our loved ones, friends, and even spouses or significant others.  We are bonded.  Bonded in this thing we call “living gluten free.”  Not because of a choice we made, but because it is the hand we were dealt.  And while the path isn’t always easy or fun, it is the path we are on together and after all… taking a journey with friends is always more fun than going it alone!!

“…taking a journey with friends is always more fun than going it alone!!”

While this is not the quickest dinner recipe for a busy weeknight, it does produce quite a bit and makes wonderful leftovers.  The sauce, from beginning to end, takes about 15 minutes to make.  Cornstarch is used instead of the typical flour to thicken it up.  If you have difficulties with corn you can always try using tapioca starch.  The tortillas are heated up and dipped in a bit of coconut oil to help make them easier to roll up.  By far the best corn tortillas I have found are Guerrero’s.  They are made of white corn and do not break apart into pieces like some other brands I have used.  And of course, they are certified GF!

You can break the recipe process into steps and spread it out over a day or two…  Shred the chicken and make the enchilada sauce one night and then assemble and bake the following night.  Just know the enchilada sauce may need to be reheated and a bit of extra broth added to bring it back to the right consistency.  Let me know if you try out this recipe.  I would love to hear what you think in the comments section below.  Happy G-Free Eating!

**QUICK TIP:  Dip your tortillas in a skillet of melted coconut oil to help make the rolling process a breeze!**

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Rotisserie Chicken Enchiladas with Home Enchilada Sauce

A classic chicken and cheese enchilada recipe that is made from a rotisserie chicken.  Topped with a homemade, gluten-free enchilada sauce that is ready in 15 minutes!

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6 servings

Calories 587 kcal

Author London

Ingredients

Enchilada Sauce:

• 3 T. chili powder
• 1 T. cumin
• ¼ t. garlic powder
• ¼ t. paprika
• ¾ t. salt
• ¼ t. pepper
• 2 T. olive oil
• 3 T. tapioca starch
• 2 1/3 c. chicken broth

Enchiladas:

• 12-14 corn tortillas
• ¼ c. coconut oil
• 1 rotisserie chicken meat removed and chicken shredded
• 1/3 c. salsa medium or mild
• 1-8 oz. package shredded cheese of choice Cheddar, Monterrey Jack, etc.

Extras:

• Green onions
• Sour cream

Instructions

For the Homemade Enchilada Sauce:

1. In a small bowl combine chili powder, cumin, garlic powder, paprika, salt and pepper.
2. In a medium saucepan, combine olive oil and tapioca starch. Whisk for 1 minute over medium-low heat.
3. Add in ½ c. chicken broth and whisk to combine. Add seasoning ingredients. Slowly add in remaining chicken broth, over the course of 5 minutes, while keeping saucepan over a medium-low heat.
4. Let sauce simmer for 12-15 minutes, uncovered, stirring occasionally.

For the Enchiladas:

1. Preheat oven to 350 degrees.
2. Place 1 T. coconut oil in a large skillet over medium-low heat. Heat up 3-4 tortillas at a time in the oil. (This helps make the tortillas softer and easier to roll up.) Repeat with remaining oil and tortillas.
3. Fill each tortilla with 2-3 T. chicken, 1 T. cheese, and ½ T. salsa. Roll up and place seam-side down in a large baking dish coated with non-stick cooking spray. Depending on the size of your dish, you may need two dishes to fit all of the enchiladas.
4. Cover enchiladas with enchilada sauce. Top with remaining shredded cheese and bake uncovered for 20-25 minutes in the preheated oven.
5. Serve with green onions and sour cream. Enjoy!

Nutrition Facts

Rotisserie Chicken Enchiladas with Home Enchilada Sauce

Amount Per Serving

Calories 587 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 15g94%

Cholesterol 126mg42%

Sodium 659mg29%

Potassium 555mg16%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 1g1%

Protein 43g86%

Vitamin A 395IU8%

Vitamin C 6.7mg8%

Calcium 102mg10%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.