Gluten Free Chicken and Cheese Enchiladas

Gluten Free Chicken and Cheese Enchiladas

C. Davis 0

A gluten free version of a classic casserole. The creamy filling of chicken, yogurt, and cheese gets an added "kick" stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

Modified from: Campbell's® Easy Chicken and Cheese Enchiladas

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50 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Stir the soup, yogurt, picante sauce and chili powder in a medium bowl. Spread a spoonful or two of picante sauce mixture in 11"x8" baking dish
  2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  4. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.



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