Easy Gluten-Free Chicken Enchilada Casserole
Layers of cooked chicken, gluten-free tortillas, enchilada sauce, and cheese make an easy enchilada casserole without rolling tortillas.
Servings 8
Calories 544kcal
Ingredients
- 2 lbs shredded chicken I did sprinkle some of my homemade Taco seasoning on this for an extra kick.
- 12-16 tortillas
- 64 oz 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°F.
- Spread enchilada sauce in the bottom of a baking dish.
- Add a layer of tortillas, cooked shredded chicken, cheese, and sauce. Repeat the layers, finishing with sauce and cheese on top.
- Bake uncovered for about 30 minutes, until heated through and the topping is melted.
- Rest for about 15 minutes, then add your preferred toppings and serve.
Notes
Use precooked chicken. Leftovers or rotisserie chicken both work; check store-bought labels if you need to avoid gluten.
Use dairy-free shredded cheese and toppings to make the casserole dairy-free.
For firmer tortilla layers, briefly toast the tortillas in a dry skillet before assembling.
Cover and refrigerate an assembled casserole for up to two days before baking. Store cooked leftovers in an airtight container in the refrigerator for up to four days.
Use dairy-free shredded cheese and toppings to make the casserole dairy-free.
For firmer tortilla layers, briefly toast the tortillas in a dry skillet before assembling.
Cover and refrigerate an assembled casserole for up to two days before baking. Store cooked leftovers in an airtight container in the refrigerator for up to four days.
Nutrition
Calories: 544kcal | Carbohydrates: 42g | Protein: 45g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 118mg | Sodium: 2646mg | Potassium: 348mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1843IU | Vitamin C: 5mg | Calcium: 291mg | Iron: 5mg