Easy Chicken Enchiladas | Gluten Free & High Protein Recipe
Shredded Chicken Enchiladas that are Gluten-Free, High-Protein, and Easy to Make
Yesterday, I made the most delicious gluten-free shredded chicken enchiladas using cassava flour tortillas, and they hit the spot! These healthy enchiladas are not only gluten-free and grain-free, but they’re also packed with flavor, making them the perfect comfort meal.
It was cold and rainy yesterday, and the forecast looks much the same for the rest of the week. Whenever we’re stuck inside all day, I crave something warm and comforting for dinner. My meals are always inspired by the weather—on hot days, I love fresh smoothies and crisp salads, but when the temperature drops, I turn to hearty casseroles and soups. But also, these enchiladas would be good in the summer with a Mexican street corn salad!
The Best Way to Make Chicken Enchiladas
One of my favorite things about enchiladas is how quick and easy they are to make—and they taste even better as leftovers the next day! I used to slice and cook the chicken, but now I always boil and shred it using an electric mixer to save time. Not only is it faster, but shredded chicken holds more moisture when reheated, making the enchiladas even more delicious.
Honestly, I don’t think I’ll ever go back to using larger pieces of chicken in my enchiladas! Oh, and if you’re looking for an extra creamy, flavorful filling, try adding a little jalapeño honey cream cheese. I skipped it this time to keep things on the healthier side, but if you’re in the mood for a richer, slightly spicy twist, definitely give it a try!
I love enchiladas so much that I could eat them every single night!
These enchiladas are made with simple and wholesome ingredients:
Ingredients for Gluten-Free Shredded Chicken Enchiladas
- Chicken breast
- Olive oil
- Red bell pepper
- Green bell pepper
- Yellow onion
- Diced canned green chiles
- Taco seasoning
- Red enchilada sauce
- Sea salt
- Black pepper
- Refried Beans
- Garlic powder
- Mexican cheese
- Cassava tortillas
Instructions for Gluten-Free Shredded Chicken Enchiladas
Boil & Shred the Chicken
Boil the chicken breasts until fully cooked.
Transfer them to an electric mixer with a paddle attachment and mix on low speed for about 60 seconds until shredded.
Sauté the Vegetables
In a pan, heat olive oil over medium heat.
Add diced onions and bell peppers and sauté until lightly browned.
Prepare the Chicken Filling
Add the shredded chicken to the pan.
Stir in taco seasoning, sea salt, black pepper, garlic powder, diced green chiles, and ¼ cup of enchilada sauce.
Mix well and cook on low heat for about one minute.
Taste test and adjust seasonings if needed.
Preheat the Oven
Set the oven to 350°F.
Grease the bottom of a baking dish with olive oil.
Assemble the Enchiladas
Spread a layer of refried beans on a cassava or gluten-free tortilla.
Top with about 1 cup of chicken filling, roll up, and place seam-side down in the baking dish.
Repeat until the dish is filled.
Add Sauce & Cheese
Pour enchilada sauce over the rolled tortillas.
Sprinkle a layer of cheese on top.
Add another light layer of enchilada sauce for extra flavor.
Bake & Serve
Bake for 25-30 minutes, until the cheese is melted and bubbly.
Let cool slightly before serving. 
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Love Enchiladas? Try My Popular Mexican Street Corn Enchilada Recipe!
If you’re a fan of enchiladas, you won’t want to miss my Mexican Street Corn Enchiladas! With a creamy, tangy twist on traditional enchiladas, this recipe features sweet corn, and a zesty crema that’s simply irresistible. Perfect for your next family meal or gathering!
Healthy Chicken Enchiladas (High Protein & Gluten-Free)
Equipment
- 1 Electric Mixer or use a fork to shred chicken
Ingredients
- 1.5 Lbs Organic Chicken Breast
- 1 Tbsp Extra Virgin Olive Oil
- 1 Medium Red Bell Pepper
- 1 Medium Green Bell Pepper
- 1/2 Medium Yellow Onion
- 8 Oz Diced Green Chilis 2 small cans
- 1 Tbsp Taco Seasoning or more
- 1/4 Tsp Sea Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Garlic Powder
- 8 Oz Refined Beans
- 1.5 Cups Shredded Mexican Cheese
- 6 Large Cassava Tortillas or any tortillas
Instructions
- Boil the chicken breasts in a pot of water until fully cooked (about 20-25 minutes).Once the chicken is cooked, shred it using an electric mixer with the paddle attachment on low speed for about 60 seconds to quickly shred the chicken.
- In a large skillet, heat 1 tbsp olive oil over medium heat.Add the diced red bell pepper, green bell pepper, and yellow onion, and sauté until the vegetables are softened and lightly browned (about 5-7 minutes).
- Add the shredded chicken to the skillet with the sautéed vegetables. Stir in the 1 tbsp taco seasoning, ¼ tsp sea salt, ¼ tsp black pepper, and ¼ tsp garlic powder.Pour in the 2 cans diced green chiles and ¼ cup of enchilada sauce.Mix everything together and cook on low heat for about 1 minute to combine and warm through. Taste the filling and adjust the seasonings as needed.
- Preheat the oven to 350°F. Grease the bottom of a baking dish with a little olive oil.
- Spread a thin layer of refried beans on a cassava tortilla.Add about 1 cup of the chicken filling on top of the beans. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat until the baking dish is full (you should have enough filling for about 6-8 tortillas).
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle Mexican cheese generously on top.Add a final layer of enchilada sauce over the cheese for extra flavor.
- Bake the enchiladas in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.Let the enchiladas cool for a few minutes before serving.
Nutrition
The best part about this recipe is that I made them at 10 am, and had them ready to warm back up in the oven about thirty minutes before dinner time!
How to store your Gluten-Free Shredded Chicken Enchiladas:
-
Refrigerate:
- Allow the enchiladas to cool completely.
- Cover the baking dish with plastic wrap or aluminum foil, or transfer the enchiladas to an airtight container.
- Store in the refrigerator for up to 3-4 days.
-
Freeze:
- If you’d like to freeze them, follow the same steps—cool completely, then wrap tightly in plastic wrap or foil and place in a freezer-safe container or bag.
- Store in the freezer for up to 3 months.
- To reheat, thaw overnight in the fridge, and bake at 350°F for 20-25 minutes, or until heated through.
You’ll find this recipe in a lot of my recap posts! The only difference this time is that I skipped the cream cheese and opted to shred the chicken for a lighter, healthier twist. I hope you love it and add it to your weekly dinner rotation!
Questions for you
- What is one meal you could eat every night?
- Do you want to see more high protein dinner recipes on the blog?
- What does your dinner routine look like?
I love the idea of shredding chicken in a mixer! Brilliant!
This recipe was great! I used regular tortillas and added cream cheese like you mentioned. I’ve actually never made enchiladas before because I didn’t know where to start so thank you for this easy recipe! I can’t wait to try more.
Thank you, Katrina!!
We loved it