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). 

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. 
5 from 1 vote
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Dinner
Cuisine: Mexican
Author: Jacqui
Yield: 12 enchiladas



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

Enchilada Sauce

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


  • baking dish



  • 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 whisk 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.


Click on the time in the instructions to start a timer!


Calories: 252kcal (13%)Carbohydrates: 23g (8%)Protein: 15g (30%)Fat: 12g (18%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mg (16%)Sodium: 710mg (31%)Potassium: 278mg (8%)Fiber: 6g (25%)Sugar: 3g (3%)Vitamin A: 462IU (9%)Vitamin C: 13mg (16%)Calcium: 127mg (13%)Iron: 1mg (6%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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