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Gluten-Free Green Chicken Enchiladas - Bright, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Corn tortillas (12–14, 6-inch, certified gluten-free)
  • Cooked chicken (3 cups shredded; rotisserie or poached)
  • Salsa verde (3 cups; store-bought or homemade)
  • Sour cream or plain Greek yogurt (1/2 cup)
  • Monterey Jack cheese, shredded (2 cups)
  • Cheddar cheese, shredded (1 cup; optional for extra sharpness)
  • Yellow onion, finely chopped (1 small)
  • Garlic, minced (2 cloves)
  • Olive oil or avocado oil (2 tablespoons)
  • Ground cumin (1 teaspoon)
  • Kosher salt and black pepper
  • Fresh cilantro, chopped (1/3 cup)
  • Lime (1, for juice and wedges)
  • Green onions, sliced (optional, for garnish)
  • Jalapeño, thinly sliced (optional, for heat)

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread about 1/2 cup salsa verde on the bottom to create a thin, even layer.
  2. Sauté the aromatics. Heat oil in a skillet over medium heat. Add onion and cook until softened, about 4–5 minutes. Stir in garlic and cumin for 30 seconds, until fragrant.
  3. Mix the filling. In a large bowl, combine shredded chicken, sautéed onion mixture, 1/2 cup salsa verde, 1/3 cup sour cream or Greek yogurt, half the cilantro, a squeeze of lime, and 1 cup Monterey Jack. Season with salt and pepper.
  4. Warm the tortillas. Wrap tortillas in a damp paper towel and microwave for 45–60 seconds, or briefly griddle them with a touch of oil. Warm tortillas are less likely to crack when rolling.
  5. Assemble the enchiladas. Spoon 1/4–1/3 cup filling onto each tortilla. Roll snugly and place seam-side down in the baking dish. Continue until the dish is full.
  6. Make the sauce topping. Stir remaining salsa verde with the remaining sour cream or Greek yogurt until smooth. Pour evenly over the rolled enchiladas.
  7. Add cheese. Sprinkle the rest of the Monterey Jack and cheddar over the top. Don’t overdo the cheese; a light, even layer melts best.
  8. Bake 18–22 minutes, until the cheese is melted and the sauce is bubbly. For more color, broil for 1–2 minutes at the end, watching closely.
  9. Finish and serve. Let rest for 5 minutes. Top with remaining cilantro, green onions, and jalapeño if using. Serve with extra lime wedges.