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.
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
You can swap out the meat with any meat of your choosing. We enjoy it with ground beef too.
Dairy free cheese works amazingly in this recipe. VioLife, Chao and the Walmart brand are some of our favorites.
You can pre-make this casserole up to 2 days ahead of time, cover it, pop it in the fridge and then bake it. Make sure your ingredients reach room temp before putting it in the fridge.