Gluten Free Chicken Enchiladas Verde Recipe
Updated Nov 12, 2025, Published Jul 09, 2012
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Fresh, Flavorful, and Grain-free & Completely Gluten-Free!
If you’re craving authentic Mexican flavor with a healthy twist, these Gluten-Free Chicken Enchiladas Verde will hit the spot. Each bite bursts with roasted tomatillos, poblano peppers, and zesty cilantro—all wrapped in tender homemade tortillas made without gluten or grains. The dish is hearty, colorful, and perfect for family dinners or weekend gatherings.
Table of Contents
Why You’ll Love These Enchiladas
These enchiladas combine classic Mexican comfort with a naturally gluten-free base. The homemade salsa verde is the star of the show—bright, tangy, and layered with roasted flavor. Instead of traditional tortillas, this recipe uses a simple egg-based wrap that’s soft, flexible, and easy to make. The result is a lighter, protein-packed enchilada that still feels indulgent.
This recipe is also easy to adapt for dairy-free eaters—simply swap the cheese for your favorite plant-based alternative. Whether you’re serving it for Cinco de Mayo or a cozy weeknight meal, this dish delivers big flavor and wholesome ingredients.
What You’ll Need
Salsa Verde:
- 1½ pounds tomatillos, husked and quartered
- 1 large white or yellow onion, cut into wedges
- 2 large poblano chilies, halved and seeded
- 1 jalapeño pepper, halved and seeded
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
- 1 bunch cilantro
Filling:
- 12 ounces Queso Fresco or Monterey Jack cheese (or dairy-free cheese alternative)
- 4 cups cooked chicken, shredded
- 2 ears corn, shucked (or 1 cup frozen corn, defrosted)
Tortillas:
- 4 large eggs
- 2 tablespoons water
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Gluten-free non-stick cooking spray
Tips and Variations
- Make it Corn-Free: Skip the corn and add 2 extra tablespoons of water to the tortilla batter.
- Add Veggies: Try mixing in sautéed bell peppers, spinach, or mushrooms for extra texture.
- Freeze It: These enchiladas freeze beautifully. Assemble them, skip the final bake, and freeze. Reheat later for an easy dinner.
- Dairy-Free Option: Use vegan cheese or a homemade cashew cream for the filling and topping.
A Healthy Take on a Classic
These Gluten-Free Chicken Enchiladas Verde are proof that comfort food can be wholesome and flavorful. Every element—from the roasted salsa verde to the grain-free tortillas—is made from real, nourishing ingredients. Serve it with a side of fresh avocado slices or a crisp green salad for a meal that satisfies without compromise.
Love Mexican-inspired food? So do we, check out our recipes for Dairy-Free Mexican Street Corn Quinoa Salad, Mexican Chorizo de Bolita Chili, or Pastel de Elote (Sweet Mexican Corn Cake).
Gluten Free Chicken Enchiladas Verde Recipe
Ingredients
- 1½ pounds tomatillos
- 1 large white or yellow onion
- 2 large poblano chilies
- 1 jalapeno pepper
- 3 cloves garlic
- 2 tablespoons olive oil
- Kosher salt & Pepper
- 1 bunch cilantro
- 12 ounce Queso Fresco or Monterey Jack Cheese, or dairy free
- 4 cups cooked chicken, shredded
- 2 ears corn, shucked or 1 cup frozen corn kernels, defrosted
- 4 large organic, cage free eggs
- 2 tablespoons water
- ½ teaspoon ground cumin
- Gluten free, non-stick cooking spray
Instructions
- Preheat oven to 450 degrees.
- Remove the papery husks from the tomatillos and cut into quarters. Cut the onion into wedges. Cut the poblano and jalapeno peppers in half lengthwise and remove the seeds and veins. Peel the garlic cloves but leave whole. Place the vegetables on a rimmed baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss to coat the vegetables well and bake for 40 – 45 minutes or until the vegetables are soft and starting to brown. Reduce oven temperature to 350 degrees.
- Place the vegetables into a blender along with any juices that have accumulated in the pan. Add the cilantro and blend until smooth.
- Crumble or shred the cheese, reserving about ½ cup for garnishing the top, and toss with the cooked chicken and 1½ cups of the salsa verde.
- Cut the kernels from the corn cobs and puree in a blender until smooth. Add the eggs, 2 tablespoons water, ground cumin and ½ teaspoon salt, and blend. Pour the egg mixture into a bowl and stir until the foam dissipates.
- Heat a small (6 inch) non-stick skillet or crepe pan over medium heat until a drop of water sizzles immediately. Spray the pan with some cooking spray and ladle in 2 tablespoons of the egg batter, immediately tilting and rotating the pan so that the batter covers the bottom of the pan. Cook for 1 minute or until the mixture is set and the bottom is golden brown. Gently flip the tortilla over and cook for 1 more minute. Continue with the rest of the batter; you should have 12 tortillas.
- Place some of the chicken mixture on a tortilla and roll. Place the enchiladas in a 9 inch by 12 inch baking dish, seam side down, and heat in the oven for 15 minutes or until warmed through. Heat the remaining salsa verde in a small sauce pan. To serve, place some warmed sauce over the enchiladas and top with the reserved cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m dancing with excitement! I LOVE enchiladas and will be making a vegetarian version of these!! Love the egg crepes and can’t wait to try them! xoxo
Now that I would love to see! Thanks Heather, enjoy!
This is so great! I can’t wait to try out some of your recipes and share them with others who are cutting out gluten!
Thank you Ashley, enjoy!
Loved these! I used goat cheese and left out the corn, and they were delicious. Thanks for the recipe!
You are welcome – goat cheese sounds amazing in this! Thank YOU for the suggestion!
The egg crepes for tortillas are a great idea- do they get soggy?
No, they don’t get soggy. Enjoy!