We LOVE a casserole pan full of enchiladas around here, but I loathe all the work involved in making them! All of that repetitive stuffing, rolling, and saucing is enough to drive me batty. That’s why, when I’m craving the bold flavor of chicken enchiladas I light up the grill, throw on a few lightly seasoned boneless chicken breasts and get to basting with gluten free enchilada sauce. This 2-ingredient, meaty main dish can go from fridge to table in under 20 minutes and is great in tacos, on salads, or sandwiches!
Look it’s HOT outside! I don’t want to be slaving away in the kitchen or cranking up the oven, so this recipe sorts both of those problems out for me!
Like I mentioned above, this recipe ONLY requires 2 main ingredients, plus a little salt and pepper. If that isn’t easy enough for whipping up a weeknight dinner in a flash I don’t know what is!
Chicken || This recipe calls for boneless, skinless chicken breast seasoned with salt and pepper, but you could easily substitute boneless, skinless thighs just be sure to adjust the grilling times accordingly.
Gluten Free Enchilada Sauce || I pull cans of enchilada sauce out of the pantry almost daily! I simmer beans in it, ladle it over poached eggs on avocado toast, and now I guess grill chicken in it too! It’s a total work house in the kitchen, just make sure you grab a brand that is gluten free because not all enchilada sauces are made the same.
There is no wrong or right way to serve our Easy Grilled Enchilada Chicken, but we do have some suggestions…
My personal favorite way to serve our Grilled Enchilada Chicken is layered in toasty tortillas with shredded purple cabbage and Verde Pico de Gallo. But, you can also spoon it over nachos, top gazpacho,or level up your next homemade taco salad!
If you’ve made our Easy Grilled Enchilada Chicken I would be so grateful if you would rate the recipe and let me know what you think in the comments below!
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This simple grilled chicken dinner is perfect for those hot Summer nights! It’s fast, easy, and always a hit with everyone at the dinner table!
4 boneless, skinless chicken breasts, patted dry with paper towels.
salt and pepper to taste
1/2 cup prepared, gluten free red enchilada sauce
Oil the grill gates and preheat the grill to medium heat.
Season both sides of the chicken breasts liberally with salt and pepper.
Place the chicken on the grill, baste the top of the chicken with enchilada sauce then close the top and allow to cook for 6-7 minutes until the chicken easily pulls away from the grill grates, basting once or twice during the grilling process. Flip the chicken over, baste the other side with enchilada sauce and cook for another 6 minutes or until the temperature reaches an internal temperature reaches *160°F, basting an additional 2-3 times during the cooking process.
Remove the grilled chicken from the grill and let it rest under a tin foil tent for 5-10 minutes before serving.
***If making this recipe with boneless, skinless chicken thighs the chicken will need to reach 165°F before removing to from the grill.
Keywords: grilled chicken, enchilada, gluten free grilled chicken, gluten free enchiladas, easy recipes, grilling recipes