Gluten-Free Chicken Enchilada Casserole

Savor the bold flavors of this Gluten-Free Chicken Enchilada Casserole, a crowd-pleasing, easy-to-make dish that’s perfect for busy weeknights or weekend gatherings. Tender shredded chicken seasoned with cumin, garlic, and onion powder is layered with gluten-free corn tortillas, zesty red enchilada sauce, and a blend of gooey cheddar and Monterey Jack cheeses. Diced green chiles and sliced black olives add a touch of Tex-Mex flair, while a garnish of sour cream and fresh cilantro brings the dish together beautifully. Ready in just about an hour and serving up to six, this hearty, gluten-free casserole is ideal for anyone craving the comforting taste of enchiladas without the hassle of rolling each tortilla. A simple, delicious one-pan meal that satisfies every time!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Shred the chicken using two forks and set aside.

Step 5

Spread 1/2 cup of the red enchilada sauce in the bottom of a 9x13-inch casserole dish.

Step 6

Layer 6 corn tortillas over the sauce, overlapping if necessary.

Step 7

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.

Step 8

Pour 1 cup of enchilada sauce over the top.

Step 9

Repeat the layering process with the remaining tortillas, chicken, cheddar cheese, Monterey Jack cheese, green chiles, olives, and 1 cup of enchilada sauce.

Step 10

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 11

Remove the foil and bake for an additional 10-15 minutes or until the cheese is fully melted and bubbly.

Step 12

Let the casserole sit for 5-10 minutes before slicing.

Step 13

Serve with sour cream and a sprinkle of fresh cilantro on top.

Nutrition Facts

Serving size	(2545.1g)

Amount per serving	% Daily Value*
Calories	4880.3

Total Fat 236.2g	0%
Saturated Fat 104.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 975.8mg	0%
Sodium 11797.8mg	0%
Total Carbohydrate 374.5g	0%
Dietary Fiber 41.6g	0%
Total Sugars 40.0g
Protein 339.0g	0%

Vitamin D 78.8IU	0%
Calcium 3217.9mg	0%
Iron 27.3mg	0%
Potassium 3370.3mg	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: 42.7%

Protein: 27.2%

Carbs: 30.1%