White Chicken Enchiladas

Posted on October 30, 2014
Gluten Free White Chicken Enchiladas Recipe

Skill Level: Medium

Time: 30 minutes

Servings: 4

8 flour tortillas (gluten free)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp Sweet Ali’s all-purpose flour (or another gf flour)
2 cups chicken broth (gluten free)
1 cup sour cream (plain Greek yogurt also works)
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. 

Spray a 9 x 13 pan with cooking spray. Mix chicken and 1 cup cheese. Divide mixture between the tortillas; roll up tortillas and place in pan, seam side down. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

5 thoughts on “Gluten Free White Chicken Enchiladas Recipe

  1. Chris on August 6, 2017 at 12:30 pm said:

    This recipe calls for a roux made of butter and flour. Not gluten free unless you buy a special flour.
    I wanted to make this for a guest, got everything home and realized I couldn’t make it as is.

    • Karrie Kummerer on August 6, 2017 at 5:21 pm said:

      Hi Chris, Any gluten free flour will work for your roux (the butter and flour). Because we are a certified and dedicated gluten free company, all ingredients listed in our recipes are either naturally gluten free or are assumed to be purchased as gluten free to use for the listed recipes. I have edited that recipe to be more specific. If you have other recipes you like, like this one, you can simply replace the wheat flour with gluten free flour to enjoy.

  2. Chris on August 11, 2017 at 7:31 pm said:

    Ok, I made a test batch, bc I don’t usually serve guests something I’ve never made before.

    Oh, Lordy me. Stupendous! I don’t say that lightly. I made just a couple changes…added a box of spinach defrosted and squeezed dry, along w a clove of minced garlic and maybe a half tsp of cumin to the chicken and cheese mix.
    Then I made the rest per instructions.

    Heavenly. Will be a regular at my house from now on.

    • Karrie Kummerer on August 11, 2017 at 8:15 pm said:

      So happy to hear you enjoyed the recipe! And, we hope others will see the additions that you made for another great option 🙂

Leave a Reply