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gluten-free, corn-free chicken enchiladas

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

Ingredients

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

Instructions

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