Cornchilada Bake Gluten Wheat Free

Experience the ultimate comfort food with this Cornchilada Bake, a hearty, gluten- and wheat-free twist on traditional enchiladas! This layered casserole combines tender corn tortillas, seasoned ground beef or turkey, black beans, and a zesty tomato-green chili blend, all smothered in rich, gluten-free enchilada sauce and gooey cheddar (or dairy-free) cheese. Ready in just 50 minutes, this easy-to-make dish is packed with bold, Tex-Mex flavors and guarantees a family-friendly dinner that's both nourishing and delicious. Perfectly customizable with fresh cilantro and green onion garnishes, this one-pan wonder is a perfect choice for those looking to enjoy gluten-free Mexican-inspired recipes.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 pound Ground beef or ground turkey
• 1 15-ounce can Black beans, drained and rinsed
• 1 14.5-ounce can Diced tomatoes, with juice
• 1 4-ounce can Green chilies, chopped
• 2 cups Gluten-free enchilada sauce
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 10 small Gluten-free corn tortillas
• 2 cups Shredded cheddar cheese or dairy-free cheese
• 0.25 cup Fresh cilantro, chopped (optional for garnish)
• 0.25 cup Sliced green onions (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or nonstick cooking spray.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 3

Add the ground beef or ground turkey to the skillet, breaking it up with a spoon. Cook until the meat is browned and fully cooked through, about 7-8 minutes. Drain excess fat if necessary.

Step 4

Stir the black beans, diced tomatoes with juice, chopped green chilies, cumin, chili powder, salt, and pepper into the skillet. Cook for 3-4 minutes until the mixture is heated through. Remove from heat.

Step 5

Spread 1/2 cup of the gluten-free enchilada sauce on the bottom of the prepared baking dish.

Step 6

Layer 5 corn tortillas over the sauce, slightly overlapping them to cover the bottom of the dish.

Step 7

Spoon half of the meat and bean mixture over the tortillas, spreading it out evenly. Sprinkle 1 cup of shredded cheese over the top.

Step 8

Repeat the layering process by adding 5 more tortillas, the remaining meat and bean mixture, another 1/2 cup of enchilada sauce, and the remaining cheese.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the dish from the oven and let it cool for 5-10 minutes. Garnish with chopped fresh cilantro and sliced green onions if desired.

Step 11

Serve warm and enjoy your gluten-free Cornchilada Bake!

Nutrition Facts

Serving size	(2859.1g)

Amount per serving	% Daily Value*
Calories	4111.3

Total Fat 207.7g	0%
Saturated Fat 90.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 561.1mg	0%
Sodium 5524.0mg	0%
Total Carbohydrate 407.4g	0%
Dietary Fiber 73.8g	0%
Total Sugars 46.7g
Protein 192.5g	0%

Vitamin D 48.0IU	0%
Calcium 2486.5mg	0%
Iron 32.7mg	0%
Potassium 4984.2mg	0%

*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.

Source of Calories

Fat: 43.8%

Protein: 18.0%

Carbs: 38.2%