Gluten-Free Enchilada Casserole
This Gluten-Free Enchilada Casserole is a comforting, crowd-pleasing dish that’s packed with bold Mexican flavors and vibrant layers. Perfect for a family dinner or meal prepping, this recipe features tender shredded chicken, protein-rich black beans, and sweet corn, all seasoned with a medley of smoky spices like cumin and chili powder. Gluten-free corn tortillas form the base of this hearty casserole, which is smothered with zesty red enchilada sauce and a generous topping of melty Mexican cheese blend. Easy to assemble, this casserole bakes to bubbly perfection in just 30 minutes and can be garnished with fresh cilantro, creamy avocado slices, and a dollop of sour cream for an irresistible finish. Ideal for those with gluten sensitivities or anyone seeking a wholesome, flavorful twist on a classic enchilada bake, this recipe proves that gluten-free never has to mean flavor-free!
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Recipe Information
Ingredients
- 3 cups cooked chicken breast, shredded
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 2 cups red enchilada sauce
- 12 small gluten-free corn tortillas
- 2 cups Mexican cheese blend, shredded
- 1 15-ounce can canned black beans, drained and rinsed
- 1 cup cooked corn kernels
- 0.5 cup chopped cilantro
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- sour cream (optional, for serving)
- avocado, sliced (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
Stir in the garlic and diced bell pepper, cooking for another 3 minutes until the peppers are slightly softened.
Add the shredded chicken to the skillet along with cumin powder, chili powder, salt, and black pepper. Stir well to combine and cook for an additional 2 minutes to heat through and blend flavors.
Stir in the black beans and corn, mix well, and remove from heat.
Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish to prevent sticking.
Layer 4 gluten-free corn tortillas over the sauce, overlapping as needed.
Spread half of the chicken and vegetable mixture evenly over the tortillas.
Sprinkle 1/3 of the shredded cheese over the chicken mixture.
Pour 1/2 cup of enchilada sauce over the cheese.
Repeat the layering process: 4 tortillas, the remaining half of the chicken mixture, another 1/3 of cheese, and 1/2 cup of enchilada sauce.
Finish with the last layer of 4 tortillas, pour the remaining enchilada sauce on top, and sprinkle with the remaining cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Once baked, let the casserole sit for 5 minutes before serving.
Garnish with chopped cilantro and serve with sour cream and avocado slices if desired.
Nutrition Facts
Calories |
4980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 10258 mg | 446% | |
| Total Carbohydrate | 488.9 g | 178% | |
| Dietary Fiber | 81.9 g | 292% | |
| Total Sugars | 48.7 g | ||
| Protein | 354.2 g | 708% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2478 mg | 191% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 5462 mg | 116% | |
*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.
