Gluten- and Dairy-Free Chicken Enchiladas

"For the food-allergic set; tasty even for the regular guy. My husband and four year old (who hates everything) really liked these, as did I. You can serve these with a side of grated cheese for those who are able to have it. This sounds a little odd when you are following the directions, but it turns out amazing, I promise."
photo by Peachie Keene photo by Peachie Keene
photo by Peachie Keene
Ready In:




  • Preheat oven to 400 degrees.
  • Put cornstarch and water into a large pot. Stir thoroughly. Add the remaining liquid, seasonings, and salt. Bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
  • Add chicken, tomatoes, beans, and corn. Stir, then add the tortilla pieces.
  • Place into an ungreased 8x8 or 9x9 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
  • (This can also be cooked on the stove for about 10 minutes.).

Questions & Replies

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  1. dihaggar
    Very easy and came together quickly. My very, very picky 3 year old gobbled it down and had seconds - woah!! I think the chicken stock used may be why this didn't turn out to be 5 stars. Will try different brand next time. Still very good.
  2. Peachie Keene
    This recipe is definitely going into our repertoire! The dish was inextricably easy and delicious! We used almond milk, rather than rice or soy. I was a little worried about the nuttiness of the almond milk being an issue, but it melded with the flavors perfectly. Laura, you were right, it does seem a little odd as the process unravels, but the outcome is nothing short of amazing! Made for PAC Spring 2010 :)
  3. Charlotte D.
    This looks amazing. I did notice a discrepancy. In the ingredients list it calls for 1/2 cup of water and 2 cups of chicken broth. There is no mention of the broth in the directions. This was likely the cause of the sloppiness mentioned by the other reviewer nataliehoy. I do believe I will add more chicken and reduce the liquids for a bit longer. For my hoard, I will have to at least double the recipe. It seems like a fairly forgiving combination. Thanks for sharing!
  4. Travis H.
    This was fantastic!! I'm a non food allergy parent of a child with milk (and possibly gluten) allergies. It is extremely difficult to find great tasting meals that I enjoy which he can eat. This is definitely going to be in my standard line up!<br/>I followed the recipe almost exactly. My only change was to use a can of cilantro lime Rotel in place of the tomatoes. I also think that I used more chicken than was called for, about 3 cups chopped.<br/>I thought I would need to add cheese to mine when I pulled it out of the oven, but I'm glad that I didn't! It thickened well and had a nice balance of flavor. It was a little spicy due to the Rotel, but overall an amazing entree.
  5. nataliehoy
    This was awful! Had to throw whole thing out. Flavour was good but the texture horrible. The ripped up fajitas were extremely soggy. There was way too much liquid. Tried to cook longer but never thicken and was just a sloppy mess.


<p>I have always loved to cook and especially loved to bake. This was complicated when I found out I am a celiac, and had to stop using gluten (wheat, rye, barley) in my recipes! I pride myself on still making very yummy treats and modifying normal recipes, and people generally don't even know they are eating gluten-free food that I've served!</p> <p>I am a freelance writer and editor with three children. None of us necessarily like the same food, so I am constantly striving for compromise.<br /><img src= alt=/ /></p>
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