Welcome to my gluten-free chicken enchilada casserole recipe! As a nutritionist and food blogger, I always prioritize healthy cooking that doesn’t compromise on taste. In this recipe, I’ll show you how to make a dish that’s both delicious and gluten-free.
You may have noticed that gluten-free cooking is increasingly popular these days, and for good reason. For people with celiac disease or gluten sensitivity, it’s essential to avoid gluten. However, even for those without these conditions, reducing gluten intake can result in several benefits such as better digestion and increased energy levels.
Moreover, this recipe isn’t just gluten-free — it is also dairy-free, making it a great option for individuals with lactose intolerance or vegan preferences. You will love the intensity of flavor and richness brought to the table by lime juice, cilantro, sour cream, salsa, garlic cloves, and black pepper in this cheesy chicken enchiladas casserole.
Are you ready to taste the irresistibly cheesy flavor of this amazing chicken enchilada casserole? Follow the next sections carefully for detailed instructions and tips to prepare it perfectly every time. Get ready to be amazed at how easy and quick this delicious dinner recipe is!
So let’s sharpen those knives and dive right into this gluten-free chicken enchilada casserole that is sure to become a beloved staple in your home cooking repertoire!
Why You’ll Love This Recipe
Are you tired of eating the same old mundane food every day? Are you looking for a flavorful and healthy recipe that won’t take hours in the kitchen? If so, then this gluten-free chicken enchilada casserole recipe is just what you need!
This chicken enchilada casserole is loaded with wholesome ingredients such as diced tomato, black beans, and chicken breast. And the best part is that it’s naturally gluten-free, so you don’t have to worry about compromising on taste or texture. The combination of delicious spices, tangy lime juice, and fresh cilantro give it an amazing flavor profile that will tantalize your taste buds.
Moreover, this chicken enchilada casserole is a perfect dinner recipe for anyone who’s short on time but still wants to eat healthy. It’s an easy dish to make using only a handful of pantry staples like salsa and enchilada sauce. Within an hour, you can have a mouthwatering gluten-free chicken enchilada casserole hot and ready to serve.
Also, this gluten-free recipe is not only free from gluten but also from dairy products. But don’t worry; the omission of cheese or sour cream won’t make it any less tasty! This easy-to-make chicken enchilada casserole is filled with savory flavors and a creamy texture that makes it hard to resist.
So why not add some excitement into your mealtime routine? Try out this gluten-free chicken enchilada casserole recipe today and make it a permanent inclusion into your healthy recipe collection!
Before embarking on any recipe, it’s important to have all of the ingredients at hand. For this Chicken Enchilada Casserole recipe, the gluten-free ingredients are easy to find and can be found at most grocery stores. Here’s what you’ll need for this flavorful dish:
- 14 oz. free-range chicken breast or rotisserie chicken (shredded)
- 1 red bell pepper (diced)
- 1 white onion (diced)
- 2 garlic cloves (minced)
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon Chili Powder
- 14.5 ounce gluten-free canned diced tomatoes, drained
- 15 ounce can of black beans, drained
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 2 tablespoons butter or dairy-free butter alternative such as Earth Balance
- 2 tablespoons cornstarch or arrowroot powder
- 2 cups gluten-free chicken broth
- 15 oz can tomato sauce
- Red Enchilada Sauce from Old El Paso or any naturally gluten-free red enchilada sauce
- Packages of corn tortillas
- Shredded cheddar cheese or non-dairy cheese alternative
- Garnish: Cilantro and lime wedges
Note: If you’re looking for a keto-friendly version, substitute the corn tortillas for low-carb flour tortillas, sour cream for salsa verde, and omit the black beans.
The Recipe How-To
Now that we have covered the ingredient list, it’s time to dive into the recipe itself. To start off, preheat your oven to 350 degrees Fahrenheit.
Step 1: Chicken Filling
To make the chicken filling, you will need 2 cooked and shredded chicken breasts. You can use rotisserie chicken or cook the chicken breast yourself. In a pan on medium heat, add 1 tablespoon of olive oil, diced ½ white onion, and diced 1 red bell pepper until they are tender. Then, add in the shredded chicken and ½ tsp of black pepper. Mix well and set aside.
Step 2: Enchilada Sauce
In a saucepan on medium heat, melt 1 tbsp butter and stir in 1 tbsp gluten-free flour until combined. Pour in 10 oz red enchilada sauce, stirring constantly until smooth. Add in ¾ cup of water, bring to a simmer over medium heat, and stir for a couple more minutes until thickened.
Step 3: Layering
To layer the casserole for baking, you will need a greased baking dish. Start with a layer of enchilada sauce on the bottom of the dish, followed by a layer of corn tortillas, then spread some of the chicken mixture over the tortillas before adding another layer of tortillas. Repeat these layers until you run out of ingredients, then top it all off with a final layer of enchilada sauce.
Step 4: Baking
Once your layers are complete and everything is added to your satisfaction, it’s time to bake! Cover the dish with foil and bake at 350 degrees Fahrenheit for roughly 25-30 minutes or until heated through. Once done, remove from the oven and let it sit uncovered for five minutes before serving.
Step 5: Garnish and Enjoy!
As a final touch, you can sprinkle shredded cheese on top and then sprinkle chopped cilantro on top of the cheese. For serving, feel free to add sour cream and/or diced tomatoes. This chicken enchilada casserole is perfect for a cozy winter dinner, game-day watch party or anytime you want a cheesy and savory meal that’s gluten-free and delicious!
Substitutions and Variations
Hey there, foodies! Are you looking to switch up your recipe and add some creative twists to your usual chicken enchilada casserole? Fear not, as I have a bunch of tasty substitutions and variations to make this gluten-free recipe even more delicious!
Firstly, if you’re looking for a dairy-free version, ditch the cheese and sour cream and use vegan substitutes. You can also skip the cheese altogether and replace it with diced avocado or a sprinkle of nutritional yeast.
For those who are adventurous in the kitchen, try swapping out the chicken breast with shredded beef, pork or even tofu for a vegetarian option. You can also add in some zucchini or butternut squash for an extra dose of veggies.
If you want a spicier kick to your dish, add diced jalapenos or green chilies to the filling mixture. Or make things green by using salsa verde instead of traditional tomato-based salsa.
If you’re counting carbs, use lettuce wraps instead of corn tortillas for a low-carb version. You can also experiment with different types of tortillas such as white corn, flour or whole wheat.
Don’t have red enchilada sauce on hand? Use green enchilada sauce instead or make your own using tomato sauce and chili powder.
For those who love piling on the toppings, sprinkle some diced green onions or red pepper flakes on top before baking. You can also serve it alongside rice, beans or a fresh salad.
In summary, whether you’re dairy-free, meat-free or just simply looking to spice things up, these variations and substitutions will transform this already delicious gluten-free chicken enchilada casserole recipe into something special.
Serving and Pairing
Welcome to the Serving and Pairing section, where I will guide you through the best way to serve this delectable dish and suggest some fantastic pairings that elevate its flavors even further.
This Chicken Enchilada Casserole is a complete meal in itself, so you can indulge in it without any sides. But if you’d like to add something to it, I’d suggest serving it with some fresh guacamole, sour cream, or diced tomatoes on top. The cool and creamy elements of these additions complement the spicy flavors of the casserole perfectly well.
If you’re planning to serve this casserole for a dinner party, I’d recommend throwing a salad on the side. Something simple like a mixed greens salad with an avocado and lime dressing would taste amazing.
Another great combination is to serve this gluten-free chicken enchiladas recipe with some homemade pico de gallo salsa, tortilla chips or rice on the side, this helps fill out your plates and adds texture and depth of flavor.
And if you’re looking for a beverage pairing that creates magic with this dish, margaritas are always a great choice! You can make margaritas with lime juice, tequila, agave nectar, and triple sec or opt for mocktails versions like agua frescas or tropical fruit juices
There you have it! With these pairing ideas, your guests are sure to be impressed with your culinary skills. Enjoy!
Make-Ahead, Storing and Reheating
One of the most convenient aspects of this chicken enchilada casserole is that it can be made ahead of time, making it an excellent choice for a busy weeknight or when entertaining guests. You can prepare the casserole up to 24 hours before baking and store it in the refrigerator until you’re ready to heat it up.
To do this, simply assemble the casserole as directed in the recipe, stopping before you bake it in the oven. You can cover it with plastic wrap or aluminum foil and place it in the refrigerator. When you’re ready to cook the casserole, remove it from the fridge and let it sit on your kitchen counter for approximately 20-30 minutes while you preheat your oven.
To reheat leftover chicken enchilada casserole, first allow it to come to room temperature by sitting on your counter for around 20 minutes. Then place it in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes or until heated through.
You can also store any leftovers in an airtight container in your refrigerator for up to four days. Whenever you want to enjoy another serving, just reheat it in the microwave or oven.
Overall, this recipe is an excellent choice if you have a busy lifestyle but still want to enjoy freshly made meals at home. With its make-ahead option and easy reheating process, this chicken enchilada casserole offers convenience, flavor, and nutrition without any compromise!
Tips for Perfect Results
If you’re looking to make the perfect chicken enchilada casserole, there are a few tips and tricks that can help you achieve delicious results every time. As a seasoned nutritionist and food blogger, I know the importance of getting things just right when it comes to cooking gluten-free, dairy-free and organic meals. Here are my top tips for making the best chicken enchilada casserole possible:
1. Use High-Quality Ingredients
The ingredients you use in this recipe will make all the difference in terms of flavor and texture. Use fresh and organic veggies like onions, red bell pepper, diced tomatoes, and cilantro to bring a burst of flavor.
2. Preheat Your Oven
Make sure to preheat your oven to 350 degrees Fahrenheit so that it’s ready to go when the casserole is assembled. This ensures that the chicken and vegetables cook evenly and avoid overcooking or undercooking meat.
3. Cut Your Veggies into Small Pieces
The key to getting perfectly cooked vegetables in your chicken enchilada casserole is to cut them into small pieces similar in size as much as possible. The smaller the pieces, the more even they will cook, which means better-tasting results all around.
4. Don’t Overcrowd Your Casserole Dish
Too many enchiladas crammed together will result in a soggy mess!Choose an appropriately sized dish that allows for each tortilla layer to be spread out in a layer that isn’t too thick, allowing air between them.
5. Let It Rest
When your chicken enchilada casserole recipe is finished cooking, give it at least 10 minutes of rest time before serving (the longer the better). This allows it to cool down slightly and set up better so It won’t fall apart during serving.
6. Use Gluten-Free Tortillas
For those of you who have gluten sensitivities, make sure to use gluten-free tortillas. Gluten-free corn tortillas are the perfect choice as they boast a toasty flavor and nice chewy texture.
7. Garnish with Salsa, Sour Cream and Avocado
Once cooked, let your Chicken Enchilada Casserole rest for 5-10 minutes before slicing and serving. Top it off with salsa, sour cream, avocado or your favorite toppings for the perfect touch of creaminess and freshness.
Follow these tips to create the best chicken enchilada casserole you’ve ever tasted!
As I’m sure you’re excited to try this delicious Gluten-Free Chicken Enchilada Casserole recipe, you may have some questions or concerns about certain ingredients or steps in the cooking process. To help ensure that you are prepared and satisfied with your final dish, I’ve put together a list of frequently asked questions and their answers for your convenience. So let’s dive into the FAQs section of this recipe article, so you can have all the information needed to make the perfect batch of chicken enchiladas with ease!
What brand enchilada sauce is gluten free?
The red enchilada sauces by Old El Paso, Siete, and Hatch do not include any ingredients that contain gluten.
How to keep flour tortillas from getting soggy in enchiladas casserole?
An effective way to prevent enchiladas from becoming soggy is to quickly fry the tortillas in hot oil prior to filling and rolling them. This helps form a protective layer, preventing the tortillas from absorbing too much sauce and becoming mushy.
Does canned enchilada sauce have gluten?
While some enchilada sauces may use wheat or malt to thicken the sauce, Old El Paso’s Enchilada Sauce has soy as its only potential allergen and is free from gluten.
Are most enchiladas gluten free?
When preparing enchiladas, it’s important to check the ingredients of the tortillas, sauce, and filling to ensure they do not contain gluten. Corn tortillas and fillings with meat and cheese are typically gluten-free, as long as the sauce has no added flour. It’s important to double-check the ingredients list to ensure the recipe is safe for those with gluten sensitivities or celiac disease.
In conclusion, if you are looking for a delicious and healthy dinner recipe, this gluten-free Chicken Enchilada Casserole is the perfect choice for you. It’s an easy-to-make dish that features simple and all-natural ingredients, making it not only delicious but also nutritious.
This recipe has everything you could want in a classic chicken enchilada casserole, with the added bonus of being gluten-free and dairy-free. Plus, it’s customizable to your taste preferences with several substitutions and variations available.
Not only is this casserole recipe delicious and healthy, but it’s also versatile enough to be paired with a variety of side dishes. Plus, it also can be stored and reheated easily for future meals or leftovers.
If you’re tired of the same old dinner recipes and want to try something new and flavorful, give this chicken enchilada casserole a try. I guarantee that you won’t regret it! So go ahead and cook up a batch tonight, and enjoy a delicious meal that is both satisfying and healthy.
Chicken Enchilada Casserole - Gluten Free Recipe
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder (I've substituted taco seasoning before when I was out of chili powder)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced tomato
- 1 (10 ounce) can tomato sauce
- 1 tablespoon cilantro, chopped (optional)
- 3 cups cooked chicken, boned, shredded
- 1 tablespoon lime juice
- 1 (16 ounce) jar salsa
- 10 corn tortillas
- 8 ounces shredded cheese (Monterey Jack, cheddar, or a Mexican blend your preference)
- sour cream, jalapenos, and cilantro for garnish (optional)
- Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
- Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)
- Spread one half of the jar of salsa in an ungreased 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
- Top with chicken mixture; sprinkle with half of the cheese.
- Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
- Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.
- Adapted from Valerie and Woman’s World.
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