Gluten Free Green & White Enchiladas

  • 70 mins
  • 12 ingredients


  • Cream Cheese, Softened 8 oz
  • Green Chilies, Chopped 8 oz
  • White Beans 15 oz
  • Onion, Chopped 1
  • Olive Oil 1/2 Tbsp
  • Uncooked Diced Chicken 3 Cups
  • Garlic Powder 1/4 Tbsp
  • Green Enchilada Sauce, Gluten Free 14 oz
  • Sour Cream 2/3 Cup
  • Salt 1/4 tsp
  • Gluten Free Tortillas (corn or gluten free flour) 8-10
  • Jack Cheese, Shredded 12 oz


  1. Place the cream cheese in the base of a stand mixer and beat with a paddle until smooth.
  2. Add the green chilies and beans and mix in until beans are slightly smashed.
  3. Place the olive oil, chicken and chopped onion in a saucepan.
  4. Saute on medium/high heat until chicken is cooked through and onion is soft and translucent, about 4-5 minutes.
  5. Mix the chicken into the cream cheese while keeping most of the onion separate.
  6. Set saucepan with remaining onion aside.
  7. Place the saucepan with reserved onion back on medium/high heat.
  8. Add the enchilada sauce, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth.
  9. Remove from heat.
  10. Preheat oven to 350 degrees.
  11. Pour 1/3 of the creamy enchilada sauce into a 9×13 baking dish and spread to cover.
  12. Divide the cream cheese/chicken filling between 8-10 tortillas.
  13. Sprinkle a bit of shredded cheese on top of the filling in each tortilla.
  14. Roll up the tortillas into enchiladas and place side by side in prepared dish.
  15. Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas.
  16. Sprinkle remaining shredded cheese over the top.
  17. Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling.



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