Gluten Free Enchilada Casserole

If you like gluten-free enchiladas, you'll love this gluten-free enchilada casserole! It comes together quickly and makes a whole pan of delicious food. I know you're going to LOVE it! My girls ask me to make this casserole for dinner frequently. 

I love this gluten-free enchilada recipe because it takes advantage of canned and precooked items (hello, grocery store rotisserie chicken!). So you can put it together in a hurry yet still have a delicious, hot meal ready in no time for your family. 

Gluten-Free Enchilada Casserole

For my family of 4, this gluten-free casserole makes *just* enough for 2 meals for us. So if I make it for dinner, we have enough leftovers for lunch the following day. If your family is more prominent (or your kiddos eat you out of the house and home), it will probably cover you for 1 meal. 

If you're looking for other tasty gluten-free Mexican recipes, try my Instant Pot refried beans, halibut ceviche, or Mexican Soup.

Is Canned Enchilada Sauce Gluten-Free

Not all canned/premade enchilada sauces are gluten-free; they often contain wheat, so check labels before purchasing.

I use the LaVictoria brand since it's labeled gluten-free, but you can also make your own homemade gluten-free enchilada sauce if you want to avoid buying canned/premade.

Gluten-Free Enchilada Casserole Ingredients & Substitutions

This gluten-free chicken enchiladas recipe is super versatile, so feel free to swap ingredients out to your liking or for what you might have on hand. 

• Chicken- I use an already cooked rotisserie chicken from the store (Costco is my favorite place to buy them), but you can easily use ground beef (make sure to drain the fat), shredded beef, or shredded moose, elk, other game, etc. 
• Black Beans- Use 2 cans of your favorite beans. I like black beans, but pinto beans would also be an excellent choice in this gluten-free casserole. 
• Veggies- I purposefully use small pieces of veggies (diced onion) and veggies that do not need to be precooked (corn, olives, cilantro) in this recipe to cut down on time spent in the kitchen. However, if you'd like to add more veggies, feel free - depending on what they are and how they're cut, you may need to precook them. 
• Red Enchilada Sauce- If you want to switch things up, use green enchilada sauce instead of red. I've used both, and my family prefers red. 
• Dairy-Free Cheese- You can use cow dairy or sheep cheese (we often use Manchego) if you tolerate it. Otherwise, I've made these gluten-free chicken enchiladas a handful of times without any type of cheese (dairy-free or full of dairy). We all love it, regardless of whether there's cheese on it. 
• Tortillas- I use corn tortillas, but you can also use almond flour tortillas (grain-free) or any other type of gluten-free tortillas. If the tortillas you use are more significant than 6 inches, cut them in half or fourths to make layering more manageable. 

How to make Gluten-Free Chicken Enchilada Casserole 

1. Preheat oven to 400° (F) and lightly grease a 9 x 13" glass or ceramic baking dish with oil.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, black olives, onions, cilantro, and red enchilada sauce. Stir until blended.
3. Taste and season to preference. 
4. Now you can start layering. Place 2-3 large spoonfuls of the enchilada filling in the bottom of the prepared baking dish and spread it out evenly over the bottom of the pan. Top with about 6 tortillas. Continue with another layer of enchilada filling, a layer of tortillas, another layer of enchilada filling, and another layer of tortillas. Followed by a final layer of the remaining enchilada filling.
5. Top with dairy-free cheese if desired.
6. Cover with foil and bake for 20 minutes.
7. Remove the pan, remove the aluminum foil, and bake for 10 minutes or until the cheese is thoroughly melted.
8. Let rest for 10-15 minutes before serving. Garnish with desired toppings.

Garnishes for Gluten-Free Enchiladas

We enjoy topping our gluten-free chicken enchiladas with avocado and dairy-free sour cream (or, most often, I use plain/unsweetened goat or sheep yogurt). But you can also use more fresh cilantro, diced chiles, bell pepper, or any other type of hot sauce. 

More Gluten-Free Chicken Recipes:

Asian Chicken Salad

One Pot Chicken and Rice from Iowa Girl Eats

Instant Pot White Chili

Thai Sweet Potato Noodle Bowls

Gluten-Free Fried Chicken from Fearless Dining

I hope you enjoy this gf enchilada casserole as much as we do!
xoxo, 
Mēgan

Gluten-Free Enchilada Casserole Recipe:

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Gluten Free Enchilada Casserole

Yield: 10-12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

If you like gluten-free enchiladas, you'll love this gluten-free enchilada casserole! It's filling and satisfying, and everyone loves it!

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Ingredients

• 1 whole cooked rotisserie chicken, deboned and shredded (about 8 cups)
• 2 (14 oz.) cans black beans, drained and rinsed
• 1 (14 oz.) can corn, drained
• 1 (6.5 oz.) can sliced black olives, drained
• 2 ½ cups diced onion
• 1 cup chopped cilantro
• 1 (28 oz.) can gluten-free red enchilada sauce (I use LaVictoria)
• sea salt & pepper to taste
• 18 (6-inch) corn tortillas or gluten-free flour tortillas
• 2 cups dairy-free cheese, optional (like Daiya)

Instructions

1. Preheat oven to 400° (F) and lightly grease a 9 x 13" glass or ceramic baking dish with oil.
2. Combine the shredded chicken, black beans, corn, black olives, onions, cilantro, and red enchilada sauce in a large mixing bowl. Stir until blended.
3. Taste your mixture. If it needs salt or pepper (or you want to spice it up), stir it now (see recipe notes for more information).
4. Now, start layering. Place 2-3 large spoonfuls of the enchilada filling in the bottom of the prepared baking dish and spread it out evenly over the bottom of the pan. Top with about 6 tortillas. Continue with another layer of enchilada filling, a layer of tortillas, another layer of enchilada filling, and another layer of tortillas. Followed by a final layer of the remaining enchilada filling.
5. Top with dairy-free cheese if desired.
6. Cover with foil and bake for 20 minutes.
7. Remove the pan, remove the aluminum foil, and bake for 10 minutes or until the cheese is thoroughly melted.
8. Let rest for 10-15 minutes before serving. Garnish with desired toppings.

Notes

Dairy-Free Cheese- You can use cow dairy or sheep cheese (we often use Manchego) if you tolerate it. Otherwise, I've made these gluten-free chicken enchiladas a handful of times without any type of cheese (dairy-free or full of dairy). We all love it, regardless of whether there's cheese on it. 

Tortillas- I use corn tortillas, but you can also use almond flour tortillas (grain-free) or any other type of gluten-free tortillas. If the tortillas you use are more significant than 6 inches, cut them in half or fourths to make layering more manageable. 

Salt, Pepper & Spice- I usually don't add salt to my mixture since I use Manchego cheese, which can be salty. But if you're omitting the cheese or using a different cheese, please taste and season to your preference. For example, cayenne would be an excellent option for those who want to add heat.

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Did you make this gluten-free enchiladas recipe? Tag me on Instagram @allergyfreeak and use the hashtag #allergyfreealaska.