Are corn tortillas better than flour tortillas for enchiladas?

Corn tortillas can work just fine for chicken enchiladas, since they are naturally gluten free. But I prefer to use gluten free flour tortillas for this chicken enchilada recipe. They tend to be soft tortillas that hold up better than corn tortillas, which often break apart and get cracks in them when I roll them up. Be sure to warm them in the microwave according to the recipe instructions. You can also read the “Best Gluten-free Tortillas” section above for even more info.

Should you bake enchiladas covered or uncovered?

I’ve tested this many times over the years, and the way that works the best for my creamy chicken enchilada recipe is to cover them with foil for the first 25 minutes so they get thoroughly heated through and the cheese melts. Then I like to remove the foil for about 5-10 minutes until the cheese gets a little browned and bubbly.

How can you tell when white chicken enchiladas are done?

Since the chicken filling is cooked before you fill and roll up the enchiladas, you don’t have to worry about it being “raw”. The main thing here is to heat it up to your liking. The first way you can tell is by the appearance - the white sauce will start to bubble and the cheese will be melted. The most reliable way to tell will be to open up one of the center parts of an enchilada with a fork and check if it’s hot enough. The white sauce and cheese will probably fill in and cover up the area that you opened up if you let it cook a few minutes longer.

Creamy Gluten Free Chicken Enchiladas - Easy Recipe

Ingredients

Scale

3 cups cooked, diced chicken
1 can tomato sauce, 8 oz. (or 1 cup)
1 can diced green chiles, 4 oz. (or 1/2 cup)
1 teaspoon cumin powder
1 teaspoon chile powder
1/2 teaspoon garlic powder
2/3 cup plain nonfat Greek yogurt
1 cup chicken broth
1/3 cup gluten free flour (see Notes)
1 cup 2% or whole milk, or half and half
Salt and pepper, to taste
6 gluten free tortillas (see Notes)
1 1/2 cups shredded cheese - cheddar, pepper jack, quesadilla cheese are some good options.
Hot sauce, to taste

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Instructions

In a large skillet combine chicken, tomato sauce, green chiles, cumin, chili powder, and garlic powder. Add the nonfat Greek yogurt. Heat through over medium-low heat, stirring occasionally. Add salt and pepper to taste.
In a small bowl combine the chicken broth and gluten free flour. Whisk until smooth.
Pour the broth and flour mixture into a saucepan over medium-low heat. Cook and stir until it thickens.
Slowly add the milk, stirring constantly until it becomes a smooth and creamy sauce. Add salt and pepper to taste. Add hot sauce to taste, if desired.
Heat the tortillas in the microwave until softened, about 1 minute.
Grease or butter a 9 x 13 baking dish (or spray with cooking spray). Spread white sauce over each tortilla, add ½ cup of chicken mixture, and shredded cheese as desired.
Roll up and place seam side down in the baking dish. Repeat for all 6 tortillas.
Pour the rest of the white sauce over all the enchiladas, top with the remaining cheese, and cover with foil.
Bake at 350℉ for 25 minutes. Remove foil and continue to cook until cheese bubbles and the enchiladas are golden brown around the edges (about 5- 20 more minutes).

Notes

Gluten free tortilla options - read “Best Gluten Free Tortillas” section above.

Gluten free flour options: most gluten free flours work here as long as they’re starchy - rice flour, tapioca starch, potato starch, cornstarch. Or a flour blend, such as 1 to 1 Baking Flour (Bob’s Red Mill), Measure for Measure flour, or Perfect flour Blend (Namaste) .

My own flour blend is what I typically use. It’s just 3 parts brown rice flour, 1 part tapioca starch, and 1 part potato starch.

Author: beneficialbento
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: dinner
Method: bake
Cuisine: Mexican
Diet: Gluten Free

Nutrition

Serving Size: 1 enchilada
Calories: 305
Sugar: 4.3 g
Sodium: 554.8 mg
Fat: 6.6 g
Carbohydrates: 35.5 g
Fiber: 2.6 g
Protein: 28.1 g
Cholesterol: 86.8 mg