Gluten and Dairy Free Chicken Enchiladas

serves / makes 2-3 people
40 prep time
40 mins cooking time


Inspired by the success of my lasagne I decided to have a go at making another of my pre-diagnosis favourite baked dishes, enchiladas. I started to research what made up an enchilada sauce and was intrigued to find that there was a lot of debate over whether it should contain tomatoes. Staunch traditionalists claim no tomatoes should be anywhere near the sauce others claim it should definitely be tomato based. I decided to have a go at making both kinds and in the end I preferred the sauce with tomatoes so I’ve included them in my recipe.

Feel free to adjust the level of chilli in this recipe to suit your own tastebuds, some people might find this version pretty mild. You can buy the gluten free tortillas or make my recipe by clicking here –> Gluten and Dairy Free Tortilla Wrap Recipe




For the chicken:

  • 1 lime, juiced
  • 2 chicken breasts, cubed
  • 2 teaspoons sugar
  • 2 teaspoons oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 onion, diced
  • 1 red pepper, diced
  • salt and pepper for seasoning

For the enchilada sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons gluten free plain flour
  • 1 tablespoon chilli powder
  • 1 tablespoon smoked paprika
  • 1 garlic clove, minced
  • 1 teaspoon oregano
  • salt and pepper for seasoning
  • 450ml chicken or vegetable stock
  • 4 tablespoons chopped tomatoes


  • 6 gluten free tortilla wraps
  • handful of dairy free cheese



  1. Coat the chicken in the lime juice, sugar, oregano, cinnamon, cayenne pepper and season with salt and pepper
  2. Heat a drizzle of olive oil in a shallow pan over a medium to high heat
  3. Add the seasoned chicken and cook for 8 minutes
  4. Stir in the diced onion and peppers and cook or a further 8 minutes
  5. Remove from the heat
  6. Preheat the oven to 180 oC
  7. Make the enchilada sauce by heating 2 tablespoons olive oil in a small pan over a medium heat
  8. Stir in the flour, chilli powder, paprika, garlic, oregano and seasoning
  9. Gradually stir in the stock and bring to the boil while stirring continuously
  10. Allow to simmer for 10-15 minutes until the sauce has thickened
  11. Remove from the heat and stir in the chopped tomatoes
  12. Spread some sauce on the tortilla wraps then top with the chicken mix
  13. Roll up the tortilla wraps and place in a casserole dish
  14. Pour over the remaining sauce
  15. Top with the dairy free cheese
  16. Bake in the oven for 15 minutes

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