Gluten Free Chicken and Sour Cream Enchiladas

Gluten Free Chicken and Sour Cream Enchiladas |


I have made these now a few times and everyone loves them! Β These gluten free chicken and sour cream enchiladas are a great way to use up leftover chicken, or you can just get a fully cooked rotisserie chicken and use that.

Absolutely delicious!



  • 4 cups cooked chicken, diced
  • 2 cups organic sour cream
  • 1 can mild diced green chilies (4 oz) – I used mild ones
  • 1 can sliced black olives (about 4 oz), drained – I used kalamata olives, sliced
  • 1/2 cup thinly sliced green onions
  • salt & pepper, to taste
  • 4 cups grated cheese (jack, or cheddar)
  • 1 can gluten free mild red enchilada sauce
  • 1 dozen gluten free corn tortillas

In a large bowl, mix chicken, sour cream, green chilies, about 2/3 of the can of olives, green onions, salt & pepper and 2 cups of the cheese. Heat sauce in a shallow pan, dip each tortilla in sauce and fill it with chicken mixture, roll and place in greased baking dish. Pour remaining sauce over completed enchiladas and bake at 350 degrees for 30 minutes. Sprinkle remainder of grated cheese, then olives, over top and bake 10 minutes more. Serve

4 thoughts on “Gluten Free Chicken and Sour Cream Enchiladas

    • Hi Dana,

      Yes this is an easy and delicious one. I made a pan this weekend while we were up skiing and it was loved by all. I will definitely be making this on a regular basis. Hope all is well with you and the family…..jenny

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