Chicken Enchilada Recipes

Published on March 22, 2015 By Lauren
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    These Chicken Enchiladas might be one of the greates things I have ever eaten. Plus, there are instructions to make them gluten free!

    Looking for the easiest of all Chicken Enchilada Recipes? Look no further. Very few ingredients, and SO good! Plus, this is perfect for freezer cooking! I also included gluten-free modifications as well ­čÖé

    Oh – and in case you’re interested, I’d LOVE to send you a FREE Meal Plan! 10┬ásuper easy meals prepared in about an hour for $80! Sign up right below:

    Ok back to the recipe at hand…

    Note that the recipe below is for a double batch, so if you only want a single batch, you will need to half it.

    There are two parts of this recipe with gluten – the cream of chicken soup and the flour tortillas. For the tortillas, you simply need to sub them out for a gluten free product. I use Aldi’s LiveGFree wraps, and they are amazing! Now for the cream of chicken soup:

    Gluten-Free Cream of Chicken Soup (only do this if you are using the gluten-free modifications)


    • 2 cups of milk
    • 2 Tbsp butter
    • 6 Tbsp gluten-free flour
    • 2 gluten-free chicken bullion cubes
    • 1 tsp salt


    1. In a medium sauce pan, whisk milk with the flour over medium heat.
    2. Add the butter, bullion and salt.
    3. When it starts to bubble, reduce heat and stir for a couple minutes.
    4. Remove from heat.

    Ok – now you’ve got your gluten-free cream of chicken soup (if that’s your thing). Now for the enchiladas:

    Soup and cheese mixture

    Start with the salsa, sour cream, cream of chicken soup and the spices.


    Then add the chicken and 1 cup of the cheese to 2 cups of the soup mixture. Mix it together well and get ready to scoop into the tortillas!

    scooping into tortillas

    As you can see in the background, I used the gluten free wraps from Aldi. They’re so good!

    Top with remaining mixture

    topped with cheese

    Top with remaining soup mixture, followed by the remaining cheese.


    Then freeze or bake. So good! These can be baked from frozen too. Just bake them covered for about an hour at 250, then uncovered for a half hour at 350.

    As mentioned┬á– the recipe below is for 2 pans of enchiladas, so cut in half in you only want to make once pan.

    Chicken Enchiladas
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 12
    • 3 lbs. chicken breasts, cooked and shredded
    • 12 oz. salsa
    • 8 oz. shredded jack cheese
    • 1 cup sour cream
    • 2 10.5 oz. cans cream of chicken soup
    • 20 Flour tortillas
    • 4 tsp chili powder
    • 1 tsp cumin
    1. In a large mixing bowl, combine soup, salsa, sour cream and spices.
    2. In another bowl, mix 2 cups of the mixture with the chicken and 1 cup of cheese.
    3. Equally fill and roll each tortilla with the chicken mixture.
    4. Place rolled tortillas in a 13x9 baking dish (x2).
    5. Top with remaining soup mixture, and then the remaining cheese (x2).
    6. Cover and freeze*, or bake at 350 for 30-40 minutes or until cheese is nice and bubbly.


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  • I needed something I could plop in the crockpot & this was great! Chicken & everything but the tortillas & cheese on high for 3 hrs. The meat was so tender it was falling apart. Separated the meat & sauce & everyone made their own. DEElicious!

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