Gluten-Free Sour Cream Chicken Enchiladas

Easy Sour Cream Chicken Enchiladas Recipe
Delicious sour cream chicken enchiladas- gluten-free.

Yummy. Easy. Chicken enchiladas. I never tire of them. And I'm not alone. My chicken enchilada recipes are among the most popular recipes on the blog. It's understandable. Enchiladas make a perfect make-ahead recipe for a weeknight supper or a pot luck gathering. And they are easily gluten-free. Make enchiladas earlier in the day- and dinner is done.

As easy as uno, dos, tres.

Gluten-Free Sour Cream Chicken Enchiladas Recipe

Originally published July 2006.

Having friends over for a casual dinner? Assemble these enchiladas ahead of time and whip up a frosty batch of margaritas. Kick off your shoes. Toss a crisp green salad spiked with bites of watermelon. Offer sides of fresh guacamole and your favorite salsa. Crank the music.


3 cups cooked chicken, hand torn
1/2 cup roasted green chilies, chopped
3/4 cup sour cream- for dairy free, try Veganaise
Juice from a large fresh lime
Cracked or Lemon Pepper, to taste
1/4 teaspoon cumin
2 cups Quickie Enchilada Sauce* see below
10-12 white or yellow corn tortillas
Light olive oil, as needed
1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese
Fresh chopped cilantro


Lightly oil a 13x9" baking dish. Preheat oven to 350ºF.

In a mixing bowl, toss together the cooked chicken, chopped green chiles, sour cream or mayo, and lime juice; season with cracked or Lemon Pepper and cumin. Set aside.

Make your Quickie Enchilada Sauce.

Quickie Enchilada Sauce


1 tablespoon olive oil
1 small onion, peeled, diced fine
1 teaspoon chili powder- mild or hot
1 teaspoon cumin
3-4 garlic cloves, minced
1 28-oz. can crushed fire roasted tomatoes
1 teaspoon organic sugar or raw organic agave nectar
1 splash of balsamic or red wine vinegar
2 teaspoons dried cilantro- or 1 tablespoon fresh minced cilantro


Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.

Use as a sauce for enchiladas, burritos or Mexican style casseroles.

To make the baked enchiladas:

Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.

Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till coated and softened.

Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas.

Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.

Bake at 350º for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.

Serve with a crisp green salad, and offer salsa and fresh guac at the table. Here's a Rockin' Guacamole recipe.

Cook time: 40 min

Yield: Serves 4

Recipe Source:

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Karina's Notes:

Sometimes I make "Christmas Enchiladas" with both a verde salsa or green tomatillo sauce and a red sauce. I pour the red sauce down the center of the rolled tortillas in a wide strip and spoon the green salsa on both sides. Then I center a thin stripe of shredded cheese down the middle, studded with sliced ripe (black) olives.



  1. Hi Karina,

    Thanks for the quick enchilada sauce recipe - I really don't like the canned ones I've tried. I look forward to trying this!

  2. Karina,

    These are absolutely gorgeous! I wish I could have one right now.

  3. I'm going to make these right away! These sound just fabulous, and they look beautiful (as all your pictures do!). I've always wondered what enchilada sauce is made of, so thank you for sharing!

  4. What a coincidence. My daughter is visiting and asked why I have so many cans of Enchilada sauce in the pantry and I told her, "Do you know how hard it is to find gluten-free enchilada sauce? When I find one, I buy a lot!" Your homemade version sounds WAY better. Can't wait to try this.


  5. YUM-MEE! I like how you sprinkled chopped cilantro over the top, giving it a bit of contrast with the sauce and cheese.

    Great help on the enchilada sauce, now I only need to find a good recipe for making your own corn tortillas. I have never seen them in the stores around here.

  6. Mmm, I love enchiladas. That cheesey top looks amazing!

  7. That sounds like a really great recipe :)

  8. I love, love enchiladas and we eat a lot of them in our house. Yours look perfect and now I'm really hankering for a pan of them.

  9. wow, il look's so delicious!

  10. mouth-watering! I love enchiladas so very much.

  11. Now I know what to do with those tortillas in the fridge...

  12. I made these last night and LOVED them. Thanks for posting such a yummy recipe!

  13. Anonymous19:45

    I used left over pot roast and Mrs. Dash Lemon Pepper. Not sure if it has casein in it, but it was awesome! The cumin does A LOT for the sauce! Thanks!

  14. I bet my family will love these enchiladas. Thank you for the recipe and superb picture. You have a wonderful, resourceful, beautiful blog :-)

  15. yep, mmhmmm, I will be making these on Sunday. Thank you for the recipe!

  16. This looks delicious! I just found your blog and I think it's fabulous.

  17. Wow, these were delicious! Unfortunately, I could only fit maybe 8 enchiladas in my pan, instead of 10-12, so the ratio of sauce to enchiladas totally soaked my tortillas and turned them into mush! The filling, sauce, cheese and amazing flavour combinations turned out delicious, but other than adding less sauce, is there a way to keep the tortillas crispy (or at least intact!) like in your photo?

  18. Catherine- My pleasure!

    Ivonne- Thank you!

    Michelle- Enjoy!

    Kathy- It is way better than canned. ;)

    Rowena- Thanks, Darling.

    Natalia- It is yummy.

    Neriisa- It's a family favorite.

    Sher- You and me both.

    Ooishigal- Muchas gracias!

    bna- Thanx!

    Joe- How did they turn out?

    Sarah- Glad you enjoyed the recipe!

    Anon- I like cumin, too- not everyone does, but I love it. Thanks!

    Alexa- You are very kind- thank you!

    Karen- Hope you enjoy them! :)

    Giyen- Thanks and glad you found me.

    Fran- Less sauce should do the trick. Traditionally, enchiladas are indeed soft. I keep the sauce on the middle section; I don't drown it. You could also bake it as layers, New Mexican style- lay half the tortillas flat; add filling; lay more tortillas; add sauce and cheese.


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  20. We loved the fire-roasted tomato enchilada sauce. The balsmaic addition is smashing. Might make 50% more sauce next time we do the sour-cream enchiladas.

    Inadvertently added the cheese to the chicken/sour cream/green chile filling and will keep making the recipe that way. Not big fans of a hunk of cheese melted atop "Mexican" food.

    Can't get green chiles here in the Midwest. Is it because of limited supply, or small-minded retailers? Our local chain store still hasn't figured out that, with a local Mexican immigrant population of 25 - 30%, stocking crema, chihauhau cheese, queso, masa, etc. should be a no-brainer. There are wonderful local Mexican markets, but sometimes you need these ingredients and don't have the time to store-hop. If we take the time, the prices on avocados, cilantro, etc. make it well worth the stop.

    We were fortunate enough to have a can of green chiles procured from the Santa Fe School of Cooking and this recipe was deserving of breaking it open! The rest have been divided and frozen for future ispiration. Probably some chicken and egg chilaquiles--carb-free of course.

    We also love your lime chicken tacos. I send the link to your website to friends all the time.

    Will the southwestern recipes continue once you return to SoCal?

  21. Marielle- I so sympathize with the lack of New Mexican or Tex Mex ingredients. It was that way when we lived on Cape Cod. No roasted green chile!

    I imagine I'll always be cooking some Southwestern recipes- even in SoCal. Don't worry. One of my favorite restos in Santa Monica is owned by the Two Hot Tamales- The Border Grill. I'm sure I'll be inspired there. And come up with a recipe to blog.

    Take care!



  22. Karina,

    Thank you. Oh, thank you. I wanted to make a Mexican Lasanga Recipe, but couldn't find any pre-made GF Enchilada Sauce. You have saved my life!


  23. I made these this week - fantastic! The sauce and the filling were both delicious. I might add veggies to the filling next time, and/or beans. Having leftovers for lunch now, yum!

  24. Hi Karina,
    I just discovered this site a few days ago and I almost set my printer on fire from printing so many recipes!
    I'm 41 and just recently found out that I have food allergies! Thanks to your website, Elana's Pantry and others, I don't miss a lot of foods because I now know how to prepare wonderful alternatives.
    I've been drooling over your enchilada recipes, but one thing though...I have an intolerance to CORN (and wheat, casein,and soy)! AAAK! Is there a substitute for corn tortillas?
    There must be someway I can still have my enchiladas...any suggestions?

    sincerely, Missin' Mexican
    You know, I can't have

  25. These are absolutely wonderful. We used Sprctrum Canola Mayo for the sour cream, since we can't have dairy, but they were great. Thank you for your site. Since recently finding out we have food allergies, your site has been invalubale to us. Thanks.

  26. ilovecj1&214:19

    I don't know what agave? tastes like? & is that brown raw sugar an organic sugar?
    My groc. list is getting longer & longer, as I get ready to "stock up'!

  27. Tracey- No corn is a bummer. I do have a wrap recipe that could work. Look on the Bread index page. might try the brown rice tortillas or teff tortillas- can you get either of those? I'd warm them first in a little bit of olive oil to soften; then stuff and roll--- or--- better yet, because they are large, I would layer them flat like an enchilada casserole.

    As for agave-

    It's a mild sweetener much like honey- but made from cactus. You can use a pinch of sugar instead if you prefer.

    Thanks, everyone for the great comments on the family favorite. xox


  28. I can see why these recipes are among your most popular. SOOOO good! I make my version of these enchiladas fairly regularly, often because my non-GF friends and colleagues beg me to! I add black beans...just because I like them. I cook the chicken in a chipotle pepper sauce that's available commercially and gives the chicken a very lovely and spicy taste. As for the sauce, I use Mrs. Renfro's Green Jalapeno Salsa. Don't know if it's available everywhere. I do everything else pretty much as stated in the recipe. These babies are HOT and SPICY, unless you thin the salsa with a fair amount of broth or sour cream. Oh...and to make the corn tortillas easier to work with, I heat them up on an electric crepe maker! They're a little less likely to tear that way.

  29. Karina,

    As a newbie I feel I have been on an endless mission to make my son feel better and surprise (or not) this new found "diet" is EXPENSIVE. So when someone recommended your site for recipe ideas I was all game. Although I had no idea I would run out of ink and paper for my printer!!

    These enchiladas were the first GF recipe I have tried and we LOVED them and they were SO EASY to make, thank you!!

    Just a note though, I wasn't able to find crushed fire roasted tomatoes so we used diced instead, therefore making a "chunkier" sauce all around. It turned out great. I will be making this again.

  30. Tracey-
    We have the same problem at our house. Gluten and corn allergy. We get the burrito bowl at Chipotle to stave off our cravings for mexican food. BUT Trader Joe's just came out with a Gluten Free and Corn Free Brown Rice Flour Tortilla. I bought a bunch and can't wait to have enchiladas again. My five year old son is delighted as it was his favorite dinner until he was diagnosed two years ago. I hope they turn up and that somehow you see this comment over a year later.

  31. Food for Life also makes pure brown rice tortillas. Whole Foods carries them.

  32. Sauce suggests fire roasted can tomatoes, I bought the Hunts. Sauce came out disgusting like pizza sauce. It was a huge disappointment.

  33. I agree...Hunts would be pretty mediocre. I prefer Muir Glen-- by far!

  34. These were yummy! My first time baking, and consuming, enchiladas. However, my boyfriend is an enchilada connoisseur, who doesn't prefer "white enchiladas." HE liked these! Hooray. Thank you!

  35. This looks great, and I can't wait to try it. One modification that I will also try is to make enchilada pie instead of rolled individual enchiladas. Makes it even EASIER! In fact, I use disposable metal freezer containers to make extra in and freeze them, so on a night when I am exhausted and don't feel like cooking, I can just pop it in the oven, and voila, no prep time :o) The only change is to layer the tortillas and put the filling on top of each layer just like making lasagna. It will most likely need more of the ingredients, but will taste just as good and easier for a LARGE family like mine.

  36. dreamy goddess21:00

    The enchiladas, sauce and guac were a fantastic delight. My partner & I had fun making these together. We enjoyed the fruits of our labours with your grrrrrreat recipe. I have tried many and each has brought great pleasure with the added fun of first attempts developing into true feastful favorites.

  37. Anonymous17:38

    Karina, I love your GF site! I loved the Sour Cream Chicken Enchiladas!! I didn't make my own Enchilada sauce because I have one that I love but I took a chance and served a meal that I had never cooked--I served it to our dinner guests on Fri night and we all loved it! It was a big hit! And she asked for the recipe.... I am now sharing the recipe with my dad (and told him he could not change anything in it!) and my neighbor and will continue to check your your website for other deliscious recipes! Thanks again! Lynn

  38. Anonymous23:20

    amazing! my husband and I love this! We tried it tonight. Thanks so much for sharing!

  39. Steve15:23

    Karina, Thanks so much for the recipe. The family voted it a KEEPER! The sauce recipe was so different from cans, and so much better. Steve

  40. Wow this was so yummy and easy too! I just started to try gluten-free to see if it helps with some skin issues and your website has been the best I have found so far. I made three recipes from your site in two weeks and plan to make more!! Thanks

  41. Jess10:53

    I love your site and value your healthy, creative recipes that are still familiar and delicious. I realized I've never posted a comment and this recipe is surely worthy of 5 stars. I've made this recipe dozens of times in the past two years and have passed it on to friends and family who also love it. It never fails to come out so tastey no matter how you season it, if you have a little less sour cream one day, etc. Thank you!

  42. Anonymous06:39

    I just wanted to thank you for your lovely blog. I am making this recipe for one of the (g-free) families of our recent fallen heroes.