Gluten-Free Enchilada Bake (Inspired by My Mom’s Famous Enchiladas)

This gluten-free enchilada bake is everything you love about enchiladas, with half the prep time!

They’re cozy, cheesy, saucy, and full of flavor —

and they're inspired by my mom, who was truly the queen of the kitchen.

She owned a restaurant with her family before I was born and trained in French cooking at Tante Marie’s Culinary School in San Francisco. Cooking wasn’t just something she did — it was her joy, her love language. Growing up, our kitchen was always open. Every meal was homemade, and while I didn’t always appreciate it back then (middle school me begged for cafeteria pizza), I see now what a gift it was.

My recipes are simpler, but the joy I feel when cooking and sharing food carries on from her. This enchilada bake is one of those recipes — her flavor profile, my love for shortcuts.

Gluten-Free Enchilada Bake Recipe

Ingredients:

• 1 rotisserie chicken, shredded

• 1 yellow onion, diced

• 1 can mild chopped green chiles

• 2 tbsp butter

• 1½ tsp Kinder’s The Blend seasoning

• Black pepper, to taste

• 1 (28 oz) cans green enchilada sauce (Las Palmas is great, but not certified GF — use a certified GF option if needed)

• 1 bunch cilantro, roughly chopped

• ½–⅔ cup sour cream (Good Culture probiotic sour cream or plain Greek yogurt)

• 8–10 medium gluten-free corn tortillas

• 3–4 cups shredded cheddar (I love grass-fed raw cheddar)

• 1–2 jalapeños, sliced (for topping)

Instructions:

1. Preheat oven to 350°F.

2. In a large sauté pan, warm olive oil over medium-high heat. Add onion and cook 3–5 minutes. Stir in green chiles.

3. Add butter to the center of the pan, let melt, then stir in shredded chicken. Season lightly with The Blend and pepper. Remove from heat.

4. Stir in chopped cilantro, sour cream, and ½–⅔ cup enchilada sauce until thick and saucy.

5. In a 9x13 baking dish, spread a layer of enchilada sauce. Top with 4–5 tortillas.

6. Spread half of the chicken mixture over the tortillas, then sprinkle with cheese. Repeat with another layer of tortillas, the rest of the chicken mixture, and more cheese.

7. For the final layer, top with tortillas, pour over the remaining sauce, and finish with cheese, jalapeño rounds, and cilantro.

8. Bake uncovered 35–45 minutes, until bubbly. Broil 5–7 minutes for browned, crispy cheese.

9. Let rest 10 minutes before serving.

To Serve: Top with sour cream, salsa, avocado, guacamole, or green onions. I love it with a fresh salad on the side — romaine, veggies, and chipotle dressing.

Tips & Notes

• Butter trick: Reheating rotisserie chicken with butter makes it next-level delicious.

• Make it yours: Swap cheese types, add beans, or make it spicier with hotter chiles.

Why I Love This Recipe

This dish is equal parts comfort food and shortcut. My mom’s version was made from scratch, and while mine is quicker, it still carries her joy — feeding people, gathering them around the table, and making even an ordinary weeknight feel a little special.

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