We won’t pretend to be the experts on enchiladas and they may not be the most authentic, but they are an easy dish to make for a crowd. Traditionally enchiladas are already gluten free as they are typically made with corn tortillas, however many recipes in the US will use flour tortillas instead. You can use corn tortillas here and make more, smaller enchiladas, or you can use larger grain or gluten free tortillas (like Siete brand). Adding beans to the filling ups the fiber and makes a hearty meal.

Easy Chicken and Bean Enchiladas (GF)

Course: Main Course, Main Dish
Cuisine: Gluten Free
Keyword: Make ahead
Condition: Gluten Free
Servings: 8 enchiladas


  • 8 gluten free tortillas like Siete almond tortillas You can also use corn tortillas, but will need 14-16
  • 30 oz red enchilada sauce
  • 4 cups shredded chicken rotisserie or prepare your own
  • 3 cups shredded cheese
  • 1 can black beans rinsed and drained


  • Preheat oven to 375 degrees F and spray a 9×13 baking dish with oil of your choice.
  • Heat your tortillas covered in a damp paper towel for 20 seconds to make them pliable for the rolling process.
  • One by one, add chicken, beans, and cheese to the middle of the tortilla and roll it up. Do this with all tortillas, placing each of them in the baking dish as you finish rolling.
  • Top the tortillas with more enchilada sauce until they are fully covered and top with shredded cheese.
  • Bake for 20-25 minutes until heated through and the cheese is melted. You can prepare in advance then reheat when ready to serve.

Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life