Gluten Free Chicken Enchiladas
Tender shredded chicken, hatch green roasted chiles, and soft warm tortillas – This gluten free chicken enchiladas skillet is a delicious, easy, one pan meal with the delicious flavors of enchiladas without the hassle. All you need is one pan and 30 minutes making this the perfect meal for busy weeknights. The family is sure to love it.
Why You’ll Love This Recipe
- Gluten free chicken enchiladas are incredibly easy to make.
- All you need is one pan.
- Done in under 30 minutes.
- Gluten free.
- Packed with veggies.
- Perfect weeknight meal.
- Easy clean up.
- Has all the flavors of traditional enchiladas.
Health Benefits of this Dish
The Hatch green chiles are the star of the show, plus they are in season right now! They are delicious and offer a level of spice to the dish. Plus hatch green chiles are a good source of vitamins A, C, B, and E, potassium, and calcium. They also have anti-inflammatory properties!
Ingredients & Substitutions
- Extra Virgin Olive Oil: To cook the onion & zucchini. Additional is needed for roasting the hatch green chiles.
- Chicken Breast: Chicken is the protein in this gluten free chicken enchiladas skillet. Make sure to have it cooked and shredded before starting the recipe. I make mine in the instant pot.
- Hatch Green Chiles: These will be roasted and then diced. They add so much flavor to the skillet.
- Red Onion: Finely diced, sautéed in olive oil.
- Zucchini: The zucchini is a great way to sneak in some extra veggies to the dish.
- Green Enchilada Sauce: The green enchilada sauce is crucial for this skillet. Always look for one with minimal ingredients and no sugar added.
- Fresh Cilantro: Cilantro adds great flavor to this dish. It is packed with micronutrients, antioxidants and has medicinal benefits, such as reducing oxidative stress and heavy metals in the body.
- Fresh Green Onions: Another great herb addition. High in vitamins C, A, K and folate. They also help to reduce inflammation and support the immune system.
- Radishes: The radishes are for garnish and add an incredible crunch to the dish.
- Avocado: A creamy addition to the dish that also provides healthy omega 3 fats. I love replacing cheese with avocado in dishes.
- Gluten/Grain-Free Tortillas: These really bring the dish together. No enchilada is complete without a tortilla. They are cut into strips and stirred into the skillet.
How To Make Gluten Free Chicken Enchiladas
Step 1
Cook aromatics and veggies. Heat a large skillet with olive oil. Add in onion and zucchini, sauté for a few minutes. Until the onions become translucent and aromatic.
Step 2
Add in chicken, chiles, enchilada sauce and seasonings. Add in chicken, chiles, enchilada sauce and salt & pepper, to taste. Stir in the tortillas and allow to cook at medium heat for about 5-7 minutes. Optional to add cheese at this point, covering with lid for 1-2 minutes.
Step 3
Serve and enjoy! Remove from heat. Top gluten free chicken enchiladas skillet with cilantro, green onions, radishes, and avocado. Enjoy!
Expert Tips
- You will be using cooked, shredded chicken for this gluten free chicken enchiladas skillet. My favorite way to save time is buy a rotisserie chicken and shred it.
- Another way to cook the chicken – add uncooked chicken breasts to an instant pot with 1/2 cup of broth. Close lid and set vent to sealed. Then cook on high pressure for 30 minutes. When the 30 minutes is up, quick release. Remove the chicken and shred using a fork or tongs.
- When choosing a green enchilada sauce, always look for one with minimal ingredients! I love this one from Siete.
- To Make Fire Roasted Chiles: Preheat oven to 425. Season hatch green chiles with olive oil, salt and pepper. Bake for about 10-15 minutes. Remove from oven, allow to cool and dice.
- Adding raw cheddar is a delicious addition to this skillet. Before removing from heat, simply top with cheese then cover for 1-2 minutes to allow the cheese to melt.
Frequently Asked Questions
Is this gluten free chicken enchiladas skillet allergy friendly?
Yes! It is gluten free, dairy free, and paleo.
How do I serve it?
Serve gluten free chicken enchilada skillet topped with cilantro, green onions, radishes, and avocado.
How do I store it?
Store in an airtight container in the fridge for up to 4-5 days.
You May Also Like
- Skillet Beef Enchiladas
- Chicken Enchilada Zucchini Rolls
- Healthier Beef Enchiladas
- Salsa Verde Chicken Enchiladas
- Dairy Free Taco Dip
Hatch Green Chile Enchilada Skillet
Ingredients
- 1 tbsp olive oil
- 2 cups shredded chicken, cooked
- 4-5 hatch green chiles
- 1 15 oz jar green enchilada sauce
- ½ red onion, diced
- 1 small zucchini , diced
- 5 almond or cassava flour tortillas, cut into strips
- fresh cilantro, chopped
- fresh green onions, chopped
- 4 radishes, thinly sliced
- 1 avocado, sliced
- salt and pepper, to taste
Instructions
- Cook aromatics and veggies. Heat a large skillet with olive oil. Add in onion and zucchini, sauté for a few minutes. Until the onions become translucent and aromatic.
- Add in chicken, chiles, enchilada sauce and seasonings. Add in chicken, chiles, enchilada sauce and salt & pepper, to taste. Stir in the tortillas and allow to cook at medium heat for about 5-7 minutes. Optional to add cheese at this point, covering with lid for 1-2 minutes.
- Serve and enjoy! Remove from heat. Top gluten free chicken enchilada skillet with cilantro, green onions, radishes, and avocado. Enjoy!
Notes
- To Make Fire Roasted Chiles: Preheat oven to 425. Season hatch green chiles with olive oil, salt and pepper. Bake for about 10-15 minutes. Remove from oven, allow to cool and dice.
- Adding raw cheddar is a delicious addition to this skillet. Before removing from heat, simply top with cheese then cover for 1-2 minutes to allow the cheese to melt.
- Store in an airtight container in the fridge for up to 4-5 days.
I tried this dish and it’s absolutely DELICIOUS! Super simple and easy to follow. Will be making it again 🙂
Thanks so much for making this recipe and sharing your thoughts Maggie!!