Gluten-Free Enchilada Casserole

Transform your weeknight dinner routine with this irresistible Gluten-Free Enchilada Casserole, a hearty, crowd-pleasing dish brimming with bold Tex-Mex flavors. This easy-to-prepare casserole layers gluten-free corn tortillas with shredded chicken, black beans, roasted corn, and a colorful medley of vegetables, all smothered in zesty red enchilada sauce and melted Mexican cheese blend. Seasoned with fragrant spices like cumin and chili powder, this dish strikes the perfect balance of spice and comfort. Baked to golden, bubbly perfection in just 30 minutes, it’s ideal for gluten-free diets while satisfying every palate. Serve it with creamy sour cream, fresh cilantro, and buttery avocado slices for a restaurant-quality meal that will quickly become a family favorite. Whether you're meal-prepping or hosting, this gluten-free casserole is a deliciously wholesome option that checks all the boxes!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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
• 0 sour cream (optional, for serving)
• 0 avocado, sliced (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Stir in the garlic and diced bell pepper, cooking for another 3 minutes until the peppers are slightly softened.

Step 4

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.

Step 5

Stir in the black beans and corn, mix well, and remove from heat.

Step 6

Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish to prevent sticking.

Step 7

Layer 4 gluten-free corn tortillas over the sauce, overlapping as needed.

Step 8

Spread half of the chicken and vegetable mixture evenly over the tortillas.

Step 9

Sprinkle 1/3 of the shredded cheese over the chicken mixture.

Step 10

Pour 1/2 cup of enchilada sauce over the cheese.

Step 11

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.

Step 12

Finish with the last layer of 4 tortillas, pour the remaining enchilada sauce on top, and sprinkle with the remaining cheese.

Step 13

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 14

Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Step 15

Once baked, let the casserole sit for 5 minutes before serving.

Step 16

Garnish with chopped cilantro and serve with sour cream and avocado slices if desired.

Nutrition Facts

Serving size	(3144.6g)

Amount per serving	% Daily Value*
Calories	4980.3

Total Fat 190.4g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 863.3mg	0%
Sodium 10258.0mg	0%
Total Carbohydrate 488.9g	0%
Dietary Fiber 81.9g	0%
Total Sugars 48.7g
Protein 354.2g	0%

Vitamin D 56.3IU	0%
Calcium 2478.4mg	0%
Iron 32.8mg	0%
Potassium 5461.8mg	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: 33.7%

Protein: 27.9%

Carbs: 38.5%