Soy-Free Enchilada Casserole
Say hello to comfort food perfection with this Soy-Free Enchilada Casserole—a hearty, crowd-pleasing dish that's both allergy-friendly and absolutely packed with flavor. Made with layers of tender shredded chicken, savory black beans, and vibrant bell peppers, all smothered in a rich enchilada sauce and topped with gooey cheddar cheese, this casserole delivers authentic Tex-Mex flair without any soy-based ingredients. The warm, fragrant spices like cumin and chili powder elevate every bite, while the cilantro garnish adds a fresh, zesty finish. Ready in just an hour, this easy-to-assemble casserole is ideal for everything from weeknight dinners to potluck gatherings. Gluten-free corn tortillas ensure a soft, perfectly layered texture, making it a wholesome, satisfying meal for the entire family.
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Recipe Information
Ingredients
- 12 corn tortillas
- 3 cups cooked shredded chicken
- 1 can black beans
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1 green bell pepper, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
Add the minced garlic, cumin, chili powder, salt, and black pepper. Stir and cook for another 2 minutes until fragrant.
Stir in the cooked shredded chicken and drained black beans, mixing until the ingredients are evenly combined. Remove from heat.
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Layer 6 corn tortillas evenly over the sauce, overlapping as necessary.
Spread half of the chicken and bean mixture over the tortillas, followed by 1 cup of the shredded cheese.
Pour 3/4 cup of enchilada sauce over the cheese layer.
Repeat the layers with the remaining tortillas, chicken mixture, cheese, and enchilada sauce.
Top the final layer 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 an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the casserole cool for about 5 minutes before garnishing with chopped cilantro.
Serve hot and enjoy!
Nutrition Facts
Calories |
4099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 8559 mg | 372% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 24.9 g | ||
| Protein | 342.6 g | 685% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2348 mg | 181% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 3756 mg | 80% | |
*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.
