I am always looking for ideas for quick weeknight meals and also leftovers. What better way to utilize leftover smoked chicken than in Gluten and Dairy Free Smoked Chicken Enchiladas? Give taco night an update with these warm and savory rolled up treats.
It’s no secret how much I love tacos, such as my Gluten Free Ahi Tacos with Tropical Salsa. However as much as I love tacos, there’s just something about a hot pan of enchiladas that equals total comfort. Whether you’re smoking chicken specifically for this dish or have leftover smoked chicken from a previous cook, this dish comes together quickly and effortlessly.
Not only is Gluten and Dairy Free Smoked Chicken Enchiladas are great use of leftovers, it’s also a great dish to meal prep with. All of the components can be made ahead of time making this the ultimate weeknight meal.
Not only can the chicken be prepared ahead of time, but so can the enchilada sauce. You can also assemble the pan of enchiladas so you truly have a meal that is ready in 10 mibutes.
With grilling season in full swing, I am always looking for dishes that can easily be made in the oven or on the grill. Every part of this savory casserole can be prepared on the grill, from the tender and juicy chicken to the enchiladas themselves.
What makes these enchiladas so special is the depth of flavor in the homemade enchilada sauce. Skip opening the can because you probably have every ingredient in your pantry. Earthy cumin, rich chili powder, and aromatic smoked paprika all add layers to the thick and bubbling sauce.
Unlike store bought enchilada sauce, you are in control of the quality and know all of the ingredients. When it comes to cooking with spices, you always want to check the dates. The longer they sit on your shelf, the less flavor they’ll have.
Another tip is to make sure you’re using chile powder. Chile powder is the pure form of dried and ground chiles, such as ancho or guajillo. Chili powder on the other hand has other ingredients such as cumin and salt.
Tips for Gluten and Dairy Free Smoked Chicken Enchiladas
Whether you decide to use leftover smoked chicken or smoke chicken specifically for these enchiladas, the steps are easy. This is sure to become a favorite weeknight meal.
- You need two cups of smoked chicken for this recipe. I seasoned my chicken with taco seasoning and salt and smoked it on the Traeger grill at 500 degrees for 10 minutes. Always make sure you temp check your chicken in the thickest part, not touching the bone. You want your chicken to cook to 165 degrees for food safety.
- Make your enchilada sauce. Heat a medium sized saucepan over medium heat. Add your Dairy Free butter and Gluten Free flour and stir until the butter is melted and the flour begins to smell a little nutty. This allows the flour taste to cook out.
- Add your seasonings and stir until they are aromatic.
- Slowly pour in your chicken broth as you whisk continuously.
- Reduce the heat to low and allow it to cook for 10 minutes until thickened, stirring occasionally. This step can be done ahead of time.
Cooking Gluten and Dairy Free Smoked Chicken Enchiladas
- Pregame! Preheat your oven or smoker to 400 degrees. Make sure you have the right size casserole dish. I used a 9×13 for this recipe.
- Regardless of whether or not you’re using Gluten Free tortillas, you always want to make sure they’re pliable before filling them and rolling them. To do this, heat a small amount of oil in a skillet. One tortilla at a time, allow them to cook 1-2 minutes per size. This will make them easier to work with and give them more depth of flavor.
- To build your enchiladas, add a layer of refried beans down the center. Top the refried beans with the smoked chicken. Roll the tortilla and place into the casserole dish seam side down. Continue on with the remaining tortillas.
- Pour the enchilada sauce over the top.
- Grill or bake for 10 minutes until the tortillas are a little golden and the sauce is bubbly.
- Add your favorite toppings! I love to top my enchiladas with salsa verde, avocado, and fresh cilantro.
Gluten and Dairy Free Smoked Chicken Enchiladas
- 1 medium saucepan
- 1 smoker or grill
- 1 9×13 casserole dish
- 1 tbsp Gluten Free 1.1 flour
- 2 tbsp Dairy Free butter
- 2 1/2 cups chicken stock
- 2 tbsp chile powder
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
Smoked Chicken Enchiladas
- 2 cups smoked chicken, shreddeddddd I seasoned my chicken with taco seasoning and salt and smoked it at 500 degrees for 10 minutes until the internal temperature was 165 degrees.
- 1/2 cup refried beans
- 10-15 Gluten Free corn tortillas
- 1 tbsp vegetable oil
- Toppings: tomatillo salsa, avocado, cilantro
- Heat a medium sized saucepan over medium heat. Add the butter and flour.
- Stir until the butter is melted and the flour is beginning to smell slightly nutty.
- Add the spices and stir until they are fragrant and the chile powder is slightly darker in color.
- Slowly pour in the chicken stock and continually whisk.
- Allow the mixture to cook for 10 minutes until it has thickened.
- Set aside.
Smoked Chicken Enchiladas
- Preheat oven or smoker to 400 degrees.
- Heat a skillet over medium heat with the oil.
- Working one at a time cook the tortillas in the skillet, 1-2 minutes per side.
- To build your enchiladas, place refried beans down the middle of your tortilla. Top with the chicken. Roll tightly and place into a 9×13 baking dish seam side down.
- Repeat with the remaining tortillas until all of the filling is gone.
- Top the enchiladas with the enchilada sauce.
- Bake or smoke your enchiladas for 10 minutes until the sauce is bubbly.
- Top enchiladas with your favorite toppings. I like tomatillo salsa, avocado slices, and fresh cilantro.