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!

Victoria's Chicken Tortilla Soup - Gluten and Dairy Free

Category: Dinner, Recipes

Servings:  10-12

Victoria's Chicken Tortilla Soup - Gluten and Dairy Free


  • 1/2 c. olive oil
  • 1 medium white onion, diced
  • 1 medium red onion, diced
  • 1 large poblano pepper - seeded and diced (if poblano is spicy, only use half)
  • 5-6 cloves of fresh garlic -minced
  • 3 cans black beans - do not drain or rinse
  • 3 cans of sweet whole kernal corn (drain and rinse otherwise it's too sweet)
  • 1 can creamed corn
  • 1 can tomato sauce
  • 1 can fire roasted diced tomatoes
  • 1 16-oz jar mild salsa verde or tomatillo cooking sauce
  • 32 oz. chicken broth
  • 8 cups water
  • 3 pounds boneless, skinless, chicken thighs (trimmed)
  • Juice from 1 fresh lime
  • 3 Tblsp. chili powder
  • 2 Tblsp. ground coriander
  • 2 Tblsp. ground cumin
  • 2 Tblsp. garlic powder
  • 2 Tblsp. onion powder
  • 1 Tblsp. dried oregano
  • Fresh Cilantro - chopped
  • Salt, pepper
  • Optional Garnish/Toppings: chopped green onions, diced/sliced avocado, lime wedges, shredded cheese, sour cream, tortilla chips, thinly sliced radishes


  1. In a large stock pot, heat the olive oil on medium heat. Add the onions, poblano pepper and fresh garlic. Add 1 teaspoon salt and 8-10 turns of freshly ground black pepper. Stir well and cook down 6-7 minutes or until veggies just start to wilt.
  2. Add black beans, canned corn, cream of corn, tomato sauce, fire-roasted tomatoes, salsa verde, chicken broth, water and lime juice. Stir well and increase heat to medium high. Bring to a rolling simmer.
  3. Once simmering, add chicken thighs to pot. Reduce heat again and simmer for 20-30 minutes or until chicken is fully cooked and easily shreds with a fork. Stir occasionally.
  4. Once chicken is cooked, remove from pot and shred in a bowl. Return shredded chicken to pot.
  5. Add spices to chicken soup. Stir well and allow to simmer for 10 minutes so the flavors meld.
  6. Add a handful of fresh chopped cilatnro, salt, pepper and additional lime juice to taste.
  7. If more spice is desired, add cayenne pepper!
  8. Serve with or without toppings or create a toppings bar for your guests!


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