Easy Chicken Enchiladas – Gluten, Dairy and Egg Free

Chicken enchiladas is one of those staple meals that everyone loves.  It is on our rotation year round, and can be done super quick when you are pinched for time.  And they are an easy transformation for no gluten, no dairy and no eggs. The enchiladas are assembled in a few minutes and they freeze beautifully! These are gluten, dairy and egg free and are a wonderful clean option for dinner. Add a side of black beans, corn and/or rice, and it is a meal that is perfect for last minute guests!  And it’s so easy that even your younger kids can make it!

Rotisserie chickens are my go-to when it comes to quick homemade meals. If they are on sale, I’ll buy 2 and shred up one of them to put in a ziplock.  I either freeze it or use it throughout the next few days in things like chicken salad or as the protein in a rice bowl.  So using them in these enchiladas is a no brainer!  If you can eat cheese, then by all means, add it!  But if you can’t, like our son, I substitute smashed white beans with some seasoning to create a “paste” to replicate the creaminess of cheese. You can add anything else you like as well.  I have added roasted sweet potatoes to these enchiladas, leftover grilled onions, really anything works! And of course, you can make them with beef, tofu or with any grilled vegetable to make them vegetarian!  Roll up your fillings in your naturally gluten free corn tortillas, top with sauce, and pop in the oven for about 25 minutes to thoroughly heat and meld your flavors.

For the topping, I try to layer clean flavors as much as possible so while the enchiladas are cooking, I make a chopped “salad” of avocados, tomatoes, cilantro, lime juice, a little oil, salt and pepper and green onion.  If I have it, I love adding chopped jalapenos as well! Done.

When your enchiladas come out of the oven, you just scoop that beautiful combination on top, or pass it around for each person to load on as much as they want!  Enjoy these for a super easy, summertime meal!