The Greatest Dairy & Gluten Free Chicken Enchiladas Ever (With a Clean sauce recipe)

Wow. I never share recipes unless I have created them to be amazing for you guys, and let me tell you, these enchiladas are insane! The enchiladas themselves are amazing, but the STAR of the show is the sauce. I can't take credit for it. Cookie + Kate, you are an enchilada sauce genius. I double her recipe (linked at the bottom of this post) and keep a huge jar of it in my fridge for enchiladas, chicken, or anything I want to add a little flavor to!!

If you are wanting a guild free Mexican food night, these are your answer! Enjoy!

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Chicken Enchiladas


I package of Siete Tortillas

1 Can of Canellini Beans

1/2 cup of Corn (I just buy a bag of organic frozen corn)

1 lb boneless/skinless Chicken

2 Cups Bone Broth (I use one container of this one)

2 TBSP Chili powder 

1 TSP Garlic Powder

1 Tsp cayenne (optional)

3 TBSP Chopped fresh Cilantro

1 Lime (Juice)

Pinch of salt 

1 tsp pepper

2.5 Cups Of Enchilada Sauce (EASY Make Ahead Recipe Below!!!)


Place chicken, broth & dry spices in the crockpot for 5 hours on high! I recommend doing this late morning the day you are making the enchiladas!  Shred Chicken with two forks in the crockpot once the 5 hours is up! Mix in Beans, Corn, Lime Juice & Cilantro. I also put a small spoonful of homemade enchilada sauce into the mixture sometimes! So delicious! 

Now to assemble the enchiladas! Put a couple of spoonfuls of chicken mixture into a tortilla and wrap. Place in pan and continue like this until your pan is filled! (Each enchilada is side by side - don't stack) (I use a 4X4 glass pan, but have extra sometimes, and need a larger pan!)

Pour enchilada sauce all over enchiladas. Spread evenly with a spatula.

Bake on 350 for 30 Minutes!! 



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RecipesShelby Tsika1 Comment