If you’re not sure what to make for dinner tonight, or just don’t have a lot of time to spend cooking tonight, this Chicken Enchiladas Recipe should definitely be added to your go-to weeknight dinner rotation. It’s a great crowd pleaser and can be made gluten-free (I used Toufayan Gluten Free Tortillas for the ones pictured below, but you can use any big tortilla you have. I also used white rice flour for the sauce). I also strongly recommend using a brand called Better Than Bouillon, this is my all-time favorite broth base. I switched most of my recipes to this and it definitely made a positive difference in flavor.

Photo by Jacqui Donnelly

Photo by Jacqui Donnelly

Chicken Enchiladas

Chicken smothered in cheese and spices, wrapped in a tortilla and baked to perfection! Easy to follow recipe for chicken enchiladas. Serve these with avocado, sour cream or salsa. 
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Author: Dishing Delish
Yield: 12 enchiladas

Ingredients
  

Enchiladas

  • 1 lb chicken breast, diced
  • 1 medium green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1 tbsp olive oil, extra virgin
  • 12 large large gluten free tortillas
  • 2 cups shredded cheese, Mexican blend

Enchilada Sauce

  • 3 tbsp butter, unsalted
  • 2 cups broth, chicken or vegetable
  • 1/2 cup greek yogurt, plain
  • 1 (15 ounce) can diced tomatoes with green chiles
  • 3 tbsp gluten free all purpose flour
  • 2 tsp cumin
  • 2 tsp garlic
  • 1 tsp cayenne pepper, (more if you like it spicy)
  • 1 tsp kosher salt
  • 1 tsp black pepper, ground

Instructions
 

Enchiladas

  • Preheat oven to 400°F.
  • Heat olive oil in a sauté pan over medium heat. Add chicken and cook until chicken is just cooked through and no longer pink.
  • Remove chicken from pan and set aside. Add onion and bell pepper to sauté pan and cook until soft, about 5 minutes.
  • Add chicken, bell pepper, onion and 1 tbsp of shredded cheese to each tortilla, dividing evenly. Roll each enchilada around filling and place with seams facing down in an 8x10 greased baking dish.

Enchilada Sauce

  • Add butter to sauté pan over medium-high heat. When butter melts, add flour and stir until flour is mixed in.
  • Slowly stir in broth. Add garlic, cumin, cayenne pepper, salt and black pepper. Add diced tomatoes with chiles and stir until all ingredients are combined.
  • Remove from heat once this comes to a boil.
  • Add greek yogurt and stir until evenly combined with sauce. Pour sauce over the top of the enchiladas. Add remaining shredded cheese to top of enchiladas.
  • Bake enchiladas for 20-25 minutes at 400°F, or until cheese is melted and top of enchiladas look toasted.

Nutrition

Calories: 341kcal (17%)Carbohydrates: 36g (12%)Protein: 22g (44%)Fat: 14g (22%)Saturated Fat: 5g (31%)Monounsaturated Fat: 2gCholesterol: 71mg (24%)Sodium: 1846mg (80%)Potassium: 661mg (19%)Fiber: 8g (33%)Sugar: 10g (11%)Vitamin A: 2750IU (55%)Vitamin C: 20.6mg (25%)Calcium: 280mg (28%)Iron: 1.8mg (10%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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