Chicken Enchiladas Suizas (Gluten Free)

This post contains affiliate links from certain websites and Amazon. I receive payments for clicks, purchases, and/or registrations made through affiliate links in this post. Please see our disclosure policy for more information.

Craving some delicious chicken Enchiladas Suizas? These gluten free enchiladas Suizas are pretty easy and your family will love them. This may not be made the traditional way – instead of a cream sauce I used LALA® Crema Mexicana. The next time you pick up groceries, make sure to add LALA® Crema Mexicana (the 24oz size) and all the ingredients I mention in this recipe to your shopping cart. If you can’t find it, you can use regular sour cream.

You’re going to need LALA® Crema Mexicana or sour cream, chicken breast (I used two 1 pound packages), salsa verde (2 bottles), shredded cheddar (or any kind of cheese you like), corn tortillas (you can use any kind of tortilla you want, gluten free or not). I also topped it with some parsley (optional). LALA® Crema Mexicana can be found in the Hispanic dairy section of Walmart, alongside the cheeses and chorizo.

I made my famous salsa verde chicken in my instant pot. However – shredding chicken takes a long time – but I heard about a great hack – use your hand mixer! It worked so well!

Important: When you assemble your enchiladas, you should set it up like a station so it’s easier to make. Your kids can also help with this.

Pre-heat your oven to 350 degrees Fahrenheit and start assembling your enchiladas in a large glass Pyrex Pan. Because my husband has Celiac Disease, I had to make sure all my ingredients were gluten free. Which is actually pretty easy.

I warmed up my tortillas slightly in my air fryer. 

Then I added shredded chicken and some shredded cheddar. I’ve seen recipes where tortillas have been deep fried to give it a crunch, but my air fryer crisped them up nicely.

I used corn tortillas, but these are on the smaller size, so I wasn’t able to roll them up like I would have been able to do with a bigger flour tortilla (which is the way I’ve made Enchiladas over the past years).

I rolled them up the best I could and then placed them in my pyrex pan.

I filled up the pan – it used around 14 tortillas. Don’t be afraid to put the rolled up tortillas all around your pan. You’re going to cover them with salsa, LALA® Crema Mexicana, and cheddar cheese before baking. I added salsa verde on top using a spoon and spread the salsa around..

Then I added LALA® Crema Mexicana on top. I couldn’t believe how creamy it was. 

I added more cheddar cheese on top of that.

I baked it for 20 minutes in my oven.

Lastly, I added some parsley and served it!

It was amazing and I really hit this one out of the park.

 PRINTABLE RECIPE