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Gluten Free Cream Cheese Enchiladas- Ready to go in oven

Gluten Free Layered Cream Cheese Enchiladas

Shannon LeMmon
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Course Gluten Free Layered Cream Cheese Enchiladas
Cuisine Mexican


  • Approx 8 gluten free white corn taco shells
  • 2 - 1/2 chicken breasts or chicken tenders boiled and shredded
  • 2 cups gf cream chicken soup
  • 8 oz. cream cheese
  • 1 small can green chilies
  • 2 cups cheese I like to use Colby Jack or a Mexican blend
  • Sliced olives optional
  • Sour Cream optional
  • Avocado sliced (optional)
  • Guacamole optional


  • Boil and shred chicken.
  • Pre-heat oven to 350 degrees
  • Make your creamed chicken soup, add the cream cheese and chilies to it before removing from heat.
  • Spray baking dish with non-stick spray.
  • Tear gf white taco shells and cover bottom of baking dish.
  • Spread a thin layer of soup across taco shells.
  • Put a layer of shredded chicken
  • Layer of cheese
  • Start your layers over with more torn gf taco shells, soup (leaving approx 1/2 a cup aside for the top), chicken and cheese.
  • After the cheese, put the 1/2 cup of soup across the top, use a knife to spread it out some.
  • Cover with foil
  • Bake for 25-35 minutes or until heated through and cheese is melted to your liking.