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These chicken enchiladas use whole ingredients and are completely homemade. They make a great weeknight dinner, potluck dish, or dinner party dish.

Chicken Enchiladas with Gluten-Free Tortillas

These chicken enchiladas use whole ingredients and are completely homemade. They make a great weeknight dinner, potluck dish, or dinner party dish.

Course Dinner, Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people


For the tortillas

  • 1/2 cup tapioca flour
  • 2 tbsp coconut flour
  • 2 eggs
  • 1/2 cup almond milk (or any non-dairy milk)
  • 1 tbsp melted butter (or coconut oil)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • butter, coconut oil, or spray oil for cooking on the pan/griddle

For the Enchiladas

  • 1 tbsp olive oil
  • 1 medium white onion, diced
  • 3 cloves fresh garlic, minced
  • 1 lb boneless, skinless chicken breasts cut into 1/2-inch cubes
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp cumin powder
  • 2 cups baby spinach
  • 1 cup shredded cheddar cheese
  • 1 4 oz can of diced green chiles
  • fresh cilantro and avocado for garnish
  • salt and pepper to taste


To Make the Tortillas

  1. In a medium bowl, add the flours, baking soda, and salt. Give them a good mix.

  2. Crack in the eggs, almond milk, butter (or coconut oil) and use a whisk to mix it. Try to get as many lumps out at possible. It should look like pancake batter at this point. 

  3. To make the tortillas, you can use a large saute pan to get really round tortillas. Or you can use a grilled for this step! Take a 1/4 measuring cup and scoop some batter out. Drop onto your griddle and cook for a minute per side, until it looks golden. 

  4. Remember to add more oil/butter to the pan before starting the next tortilla. Continue until you're out of batter.

  5. Save any extra tortillas. These should stay good for about 2-3 days in the fridge and much longer in the fridge.

To Make the Enchiladas

  1. Chop your onion, garlic, cilantro, and baby spinach (if you like it smaller.) Cut the chicken into 1/2in cubes. Shred the cheese. Lastly, preheat oven to 375 degrees F.

  2. In a large skillet or cast iron pan, add your olive oil over medium-high heat. Add the garlic and onion and saute until fragrant and the onion is translucent about 3 minutes.

  3. Add the chicken and the green chiles. Stir in with the onions. Next, add the spices, salt, and pepper, and cook for 8-9 minutes. Check to make sure there is no pink in the chicken at this point.

  4. Add the spinach and let that cook down until almost wilted. Turn off the heat and continue to stir the spinach until everything is coated evenly. Remove from heat and set aside. 

  5. Spoon enchilada sauce onto the bottom of a baking dish. I use a 9 X 13 inch, but you can use 2 smaller dishes or one big dish.

  6. Assemble the enchiladas like spoon about 1 tbsp of the sauce onto the tortilla and then about 2 tbsp of the chicken filling. Add about 1 tbsp of the shredded cheddar, then a drizzle of more sauce if you like. 

  7. To make sure the tortilla stays closed: fold the sides over the filling and roll until its tightly rolled. Place it seam side down. Do the same with the remaining tortillas. Once finished, drizzle the leftover sauce over everything and top with the rest of the cheddar cheese.

  8. Bake for 15 minutes. The cheese should be melted and the edges should be a little crispy but you can leave them longer for more crisp or shorter for softer tortillas. 

  9. Garnish with the diced avocado, cilantro, and anything else you want. I like to add sour cream (sub Greek yogurt for a healthy substitute) and diced tomatoes. Enjoy!