Gluten Free Green Chicken Chile Tamales (Enchiladas)

So you know how the silly thing in Hollywood is to take the last names of couples and put them together- like Bennifer, Kimye, Brangelina. Well that’s what I decided to do with my new Gluten Free Corn Enchiladas with Green Chiles and Roasted Chicken . I call the dish Tamalidas because after placing the incredible filling inside the corn tortilla, rolling it up, covering them with my green chile enchilada sauce and sticking the dish in the oven for 30 minutes- the end result looks like a enchilada but it tastes like the MOST AMAZING TAMALE YOU HAVE EVER HAD! End of discussion- Enough Said- Gluten Can Bite Me!

My Green Chile Chicken Enchilada used to be a family favorite. It was the first thing I would make for Patrick on a hard day or for a celebration. It was the first request by friends and family and it was one of the first dishes I thought about when I found out I had Celiac. So what is a girl to do? Re-Create! Take the flour tortilla and replace it with a corn tortilla! I can now honestly say it is better than my original! Its that good! Seriously, in the name of blogging I will continue to express how delightfully easy and quick this dish is and how it comes as close to absolute perfection as you can get but in the end there is really nothing else I can say except this is one of those Belleicious creations that I couldn’t be more proud of especially since it was my very first gluten free meal. The filling begins with sauteed vegetables that I literally saute until they are almost burnt then I add in a handful of must needed spices like paprika, cumin, chile powder and a dash of lime. Mix this with sour cream, pepper jack cheese, green chiles and green chile sauce and there you have it- YUMMM!

I must say it never really crossed my mind that the end result would taste so much like a tamale. Note: not sure if I was actually even thinking that day for all the background noise (a.k.a 2 rambunctious boys) so I have somewhat of an excuse. It makes sense though- don’t you think? Corn tortilla vs. Masa dough- both have fillings, both are cooked, both can and in my case always are loaded down with sauce. So where does this leave you? Whether you chose my enchilada recipe or another, whether you are gluten free or not, with a classic flour enchilada recipe you can create your own tamalida and be proud of it. Go ahead try it and then come back and let me know just how much you love it. Remember though- the texture expect that of a tamale- the taste is all enchilada.

Gluten Free Tamalidas (I made it up)
  • 1 whole rotassarie chicken, skin removed and cut into small pieces
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 TBSP chopped cilantro (you can use less here if you do not like that much cilantro or you can replace the cilantro with parsley)
  • 3 TBSP butter
  • 1 can green chiles
  • 1 28 ounce can of green enchilada sauce
  • 16 ounces of pepper jack cheese
  • ½ cup sour cream
  • 1 tsp salt and pepper each
  • 1 tsp roasted cumin
  • ½ tsp paprika pepper
  • 1 tsp garlic powder
  • 20 corn tortillas
  1. Heat butter in a large skillet or frying pan over medium heat. Add onions and bell peppers and cook until tender, about 5-7 minutes. Add chiles, salt, and pepper. Add the chicken, remaining seasonings, sour cream, half of the green enchilada sauce (so roughly 13-14 ounces) and 8 ounces of the shredded cheese. Cook, stirring frequently for another 10 minutes on medium low. Remove from heat and allow to cool slightly.
  2. Divide the chicken mixture by the spoonfuls equally among the corn tortillas. Wrap tortillas around the filling and transfer, seam-side down, to a 9- by 13-in. baking dish. Top each with the remaining enchilada sauce and shredded cheese and bake at 350 covered for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is nice and golden.


  1. says

    Girl! Corn torts beat flour tortillas every time. We use to make our enchiladas with flour torts until about 5 years ago. We tried corn tortillas one day and never went back. I even use corn tortillas for my tacos, so good! I’m so glad you found one makeover recipe success thus far. You will find plenty more, I assure you.
    It’s honestly super funny that you commented about on smoothie on my post drawing you in. It’s actually from a gluten free magazine that I was going to send your way along with a few other things to perk you up I will email you that recipe. In the meantime, you might want to try my spinach power smoothie. It’s green and vibrant like the one on my post and gluten-free to boot! You have a great week as well sister! xoxo, Jackie
    jackie @ marin mama cooks recently posted..Marin mama’s weekly dinner menuMy Profile

  2. says

    See! I knew you could do it! Your first gluten free recipe and you knocked it out of the park! Gluten free is no match for you. I think you’re going to revolutionize gluten free recipes. Just you wait and see. This looks fabulous and I’m sure would be a well-loved dish here too. :)
    Kristy recently posted..ChefDad at the BatMy Profile

  3. says

    Wow , Jessica these look fabulously delicious…and with the coating of green chili sauce they look crunchy and perfect. Happy Gametime snacking…:)

  4. Tami says

    Hi Jessica. I just came to your website by chance. This recipe looks absolutely delicious! I have been gluten free since this past March. It was an extremely hard transition at first, but now I love my gluten free lifestyle. Cooking is an adventure and I am so glad that I can look forward to finding new delicious gluten free recipes from your website! :)

  5. says

    Hi there would you mind sharing which blog platform you’re working with? I’m planning to start my own blog soon but I’m having a tough time making a decision between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something completely unique. P.S My apologies for getting off-topic but I had to ask!

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