gluten-free, corn-free chicken enchiladas

Gluten-Free Chicken Enchilada Casserole

I honestly don’t know why I haven’t shared this Gluten-Free Chicken Enchilada Casserole before. It’s one of my most frequently made meals for a dinner with friends or family and is my go-to meal to bring over for a recovery, new baby or pretty much any life event. It’s a real crowd pleaser, but also incredibly easy to make and wonderfully gluten-free, corn-free and can be modified to be dairy-free.

… Yes, I’m convinced this enchilada casserole has superpowers.

To make this enchilada casserole extra special, and slightly healthier than traditional enchiladas, the base of it is made up of Food for Life Brown Rice Tortillas, which have a really great, almost nutty flavor that I absolutely love. I stumbled upon these once when I was looking for an alternative to corn tortillas, and I am so glad I did. I’ve loved Food for Life’s sprouted products for years, so this was a fantastic find. While this recipe isn’t grain-free, it’s a nice alternative if you can do rice.   

One of my favorite things about this Gluten-Free Chicken Enchilada Casserole is the SAUCE. This homemade enchilada sauce is the real deal (as well as super clean and 100% gluten-free, which unfortunately is not the case with most enchilada sauces). I’m not ashamed to say I’ll save the leftover to drizzle over extra chicken or dip a piece of rice tortilla in it or just eat it by the spoonful. It’s so darn good. Add in seasoned chicken with a little spice, melted cheese and fresh black beans, and you’ve got a simple, clean meal that you’ll definitely want seconds of.

The process

Before you read anything else, know this: homemade enchilada sauce is EASY. I’ve made it many times, with varying degrees of attention, and I have yet to screw it up. Just make sure you stir it fairly frequently over low heat, and before you know it, the sauce will come together. 

For the chicken, I keep the seasonings pretty minimal to emphasize that showstopper sauce. The green chiles add a mild kick, and salt and pepper are really the only seasonings you’ll need here. This Gluten-Free Chicken Enchilada Casserole really comes together in a breeze, and the best part is that you’ll probably be able to wrangle up all of the ingredients in one super short grocery shopping trip (which I am always in favor of). Enjoy this one, friends. And be sure and share it with the people you love.   

Gluten-Free Chicken Enchilada Casserole

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Author Edited Kitchen


For Enchilada Sauce

  • 1 tbsp olive oil
  • 4 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tbsp gluten-free flour I use Namaste Foods Perfect Flour Blend or Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 2 cups chicken stock

For Casserole

  • 2-3 boneless, skinless chicken breasts Diced
  • 1 4.5 ounce can diced green chiles
  • 1/2 onion Diced
  • 1 15 oz can organic black beans
  • 1 1/2 cups shredded cheese (or goat cheese) Omit or replace with dairy-free option if dairy-free
  • 1 package (6) Food for Life Brown Rice Tortillas Cut into large strips
  • Fresh cilantro For serving


For Sauce

  1. Combine olive oil, spices, and flour in a small saucepan over low to medium-low heat

  2. Gradually add stock and simmer over low heat for 10 to 15 minutes. Cover and turn

For Casserole

  1. Preheat oven to 350 degrees fahrenheit

  2. Spray or grease a medium-sized casserole dish with coconut oil or butter

  3. Sauté onions for a few minutes, then add diced chicken breasts, salt, pepper, and green chiles

  4. Layer Food for Life Rice Tortilla strips in bottom of casserole dish. Add a layer of enchilada sauce, black beans, Sautéed chicken and onions, and cheese

  5. Follow up with another layer of tortilla strips, enchilada sauce, black beans, chicken, and cheese (I typically do three layers total). For last layer, finish with just tortillas, sauce and cheese.

  6. Bake for 30 minutes

  7. Let cool for 10 minutes before serving. Top with fresh cilantro and cut into slices to serve 

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