Gluten-Free Chicken Enchilada Casserole
Discover the ultimate comfort food with this Gluten-Free Chicken Enchilada Casserole, a hearty and flavorful dish perfect for weeknight dinners or special occasions. Packed with layers of tender shredded chicken, gluten-free corn tortillas, zesty red enchilada sauce, and a melty duo of cheddar and Monterey Jack cheeses, this casserole brings authentic Tex-Mex flavor to your table. Enhanced with green chiles, black olives, and a touch of fresh cilantro, each bite is bursting with savory goodness. Ready in just about an hour, this recipe is as easy as it is satisfying and accommodates gluten-free diets without sacrificing taste. Serve it warm, topped with sour cream and a sprinkle of fresh herbs for a crowd-pleasing dish that everyone will love!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 cups Red enchilada sauce
- 12 pieces Gluten-free corn tortillas
- 2 cups Grated cheddar cheese
- 1 cup Grated Monterey Jack cheese
- 4 ounces Diced green chiles
- 0.5 cup Sliced black olives
- 0.5 cup Sour cream
- 0.25 cup Chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, add the olive oil. Season the chicken breasts on both sides with salt, black pepper, ground cumin, onion powder, and garlic powder.
Add the seasoned chicken breasts to the skillet and cook until the chicken is cooked through and no longer pink in the center, about 7-8 minutes per side. Remove chicken and let it rest for 5 minutes before shredding.
Shred the chicken using two forks and set aside.
Spread 1/2 cup of the red enchilada sauce in the bottom of a 9x13-inch casserole dish.
Layer 6 corn tortillas over the sauce, overlapping if necessary.
Spread half of the shredded chicken over the tortillas, followed by 1 cup of the cheddar cheese, 1/2 cup of the Monterey Jack cheese, 2 ounces of diced green chiles, and 1/4 cup of sliced black olives.
Pour 1 cup of enchilada sauce over the top.
Repeat the layering process with the remaining tortillas, chicken, cheddar cheese, Monterey Jack cheese, green chiles, olives, and 1 cup of enchilada sauce.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is fully melted and bubbly.
Let the casserole sit for 5-10 minutes before slicing.
Serve with sour cream and a sprinkle of fresh cilantro on top.
Nutrition Facts
Calories |
4880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 11798 mg | 513% | |
| Total Carbohydrate | 374.5 g | 136% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 40.0 g | ||
| Protein | 339.0 g | 678% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3218 mg | 248% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3370 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
