Chicken Enchilada Casserole Recipe (Gluten-Free)
This Enchilada Casserole recipe combines the comfort of a classic casserole with the saucy goodness of traditional chicken enchiladas. Enjoy this cheesy, layered gluten-free dish for an easy weeknight dinner.
This chicken enchilada casserole recipe is an easy way to make enchiladas because it doesn’t require any rolling. We just stack tortillas between sauce, tender shredded chicken, and plenty of cheese. That also means you don’t have to worry about overstuffing and ripping the tortillas!
Enchiladas are something I always enjoyed growing up. My Grandma was originally from New Mexico and she would make homemade enchilada sauce regularly with crushed chiles from New Mexico. That was the good stuff and it was spicy. I guess that’s how I grew my tolerance and love for spicy foods.
After going gluten free I needed to create a sauce that was safe for my family and corn free as well. I have been making these enchiladas for years and the sauce is something I can never get enough of.
I love the versatility of casseroles! If you want to try other delicious casserole recipes, check out my Gluten Free French Toast Casserole and Vegan Cheesy Brussels Sprout Casserole (Gluten Free).
What is the secret to good enchiladas?
The difference between good enchiladas and great enchiladas is the sauce. While canned enchilada sauce is convenient, homemade sauce has more flavor.
The Best Homemade Enchilada Sauce
Sauce is an essential ingredient for any enchilada recipe. My homemade gluten free enchilada sauce has the smoky, savory taste you expect without the additives you’d find in a store bought sauce. It takes less than 20 minutes to prepare using pantry staples and you can freeze it for 3 months.
How to keep tortillas from getting soggy in enchilada casserole?
Prevent tortillas from becoming soggy in enchilada casserole by lightly toasting them in the oven or a skillet before assembling the dish. This prevents them from absorbing too much moisture from the sauce. Also, ensure the sauce is evenly distributed, and avoid overcrowding the casserole dish to allow air circulation as it bakes.
Should enchiladas be covered when baking?
Covering enchiladas with foil while baking can help them retain moisture and prevent the cheese from burning or drying out. However, it’s not necessary. I prefer a crispy top, so I bake my chicken enchilada casserole without foil.
Ingredients Needed to Make a Chicken Enchilada Casserole
- Shredded chicken: Use precooked chicken. You can get shredded chicken from the grocery store, use leftovers, or grab a rotisserie chicken. I did sprinkle some of my homemade taco seasoning on this for an extra kick.
- Tortillas: Use corn tortillas or certified gluten free flour tortillas.
- Homemade Enchilada Sauce: It’s tangy, smoky, and ties the whole dish together.
- Shredded cheese: Use cheddar cheese, Mexican blend, or Monterrey Jack. I recommend shredding your own cheese so it melts down properly. Pre-shredded cheese has an anti-caking property that makes the cheese grainy when it melts. I used vegan cheese for mine and it works great too. My favorite brands are VioLife, Chao and the Walmart brand of plant based cheese.
Topping of choice
- Avocado
- Lettuce
- Sour cream
- Jalapeños
- Green onions
How to Make Enchilada Casserole
Begin by preheating your oven to 350°F. Assemble your casserole by spreading a layer of the homemade enchilada sauce at the bottom of the baking dish. This acts as a flavorful foundation.
Then, lay down the tortillas, followed by a generous helping of the seasoned shredded chicken.
Sprinkle a hearty layer of shredded cheese over the chicken. Repeat this layering process to build up the flavors and textures, ensuring each layer is moistened with the sauce and topped with cheese.
On the very top, give it one final lavish layer of sauce and cheese for that perfect golden crust once baked. Slide the dish into your preheated oven and bake for 30 minutes, allowing the ingredients to meld together under the heat, with the cheese bubbling to golden perfection.
Once done, let the casserole sit for about 15 minutes before serving. This rest period helps the layers set, making it easier to slice and serve. When it’s ready to be enjoyed, top it with your chosen garnishes like avocado slices, sour cream, or jalapeños for an extra burst of flavor.
Enchilada Casserole Recipe Variations
- Beef Enchilada Casserole: Instead of shredded chicken use ground beef.
- Veggies: Add sautéed bell peppers or corn for more color and texture.
- Beans: Add some protein by including pinto beans or black beans.
- Spicy: Kick the heat up a notch by adding green chiles or diced jalapeños.
Make Ahead
You can pre-make this casserole up to 2 days ahead of time. Assemble it, wrap the dish with aluminum foil, pop it in the fridge and then bake it within 48 hours. Just make sure your ingredients reach room temp before putting it in the fridge.
Storage
Once your chicken enchilada casserole has cooled to room temperature, store leftovers in an airtight container in the fridge. It lasts up up to 4 days. Reheat leftovers in the microwave, or in the oven.
More Mexican Inspired Recipes
Crispy Fajita Chicken- Gluten Free, Dairy Free- One Pan Dinner
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Ingredients
- 2 lbs shredded chicken I did sprinkle some of my homemade Taco seasoning on this for an extra kick.
- 12-16 tortillas
- 1 Batch of my From Scratch Enchilada Sauce
- 3 cups shredded cheese
Topping of choice
- avocado
- lettuce
- sour cream
- jalapeños
- green onions
Instructions
- Preheat the oven to 350 degrees. Layer your casserole in this order:
- Sauce, tortillas, chicken, cheese, sauce and repeat. Add sauce and cheese to the top layer.
- Bake for 30 minutes. Allow to cool for about 15 minutes before serving.
- Add your favorite topping and enjoy.
- Preheat the oven to 350 degrees Fahrenheit.
- Layer your casserole in the following order: sauce, tortillas, seasoned shredded chicken, shredded cheese. Repeat the layers, ensuring each layer is generously coated with sauce and cheese.
- For the top layer, finish with sauce and cheese to create a golden crust when baked.
- Bake the casserole for 30 minutes, allowing the flavors to meld together and the cheese to become gloriously bubbly and golden.
- After baking, let the casserole cool for about 15 minutes to allow it to set.
- Serve with your favorite toppings, whether it’s creamy avocado slices, crisp lettuce, tangy sour cream, spicy jalapeños, or fresh green onions.
Notes
