Gluten-Free Chicken Enchilada Casserole

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For a lazy night at home let me show you how to make an easy Gluten-Free Chicken Enchilada Casserole. This is a Mexican-style way to use leftovers such as chicken or any leftover meat. I have used turkey and pork before, and the casserole turned out just as delicious.

Typically chicken enchilada is an assembly of various ingredients and then rolled in a corn tortilla. So a lot of mess and extra time. In this gluten-free chicken enchilada casserole, there is very little work, and the result is a lasagna type casserole with chicken or any leftover meat you have. The casserole is baked with tortillas and the tastiest sauce, spiced with Mexican spices and enchilada sauce! The cheese, which there is plenty of, ties everything together beautifully. You will love it. I would like to include my homemade gluten-free enchilada sauce below, should you decide to make it from scratch. If not you can always buy one in a jar. 

Homemade gluten-free enchilada sauce in minutes!

Adding a freshly made enchilada sauce adds so much fresh flavour to Mexican dishes. The sauce takes only 35 minutes to make and can be made in advance. I always have homemade enchilada sauce on hand for last minute meals like this gluten-free chicken enchilada casserole.

Gluten-free chicken enchilada sauce recipe.

Ingredients:

  • 3 large poblano peppers
  • 1 Tbsp. extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, roughly chopped
  • 1 – 2 jalapeno peppers, stem, seeds removed and thinly sliced
  • 1 Tbsp. GF ground cumin
  • 1 tsp. GF chili powder
  • 2 cups GF vegetable or chicken broth. You can also use water
  • 2 tsp. apple cider vinegar
  • Sea salt to taste

Directions:

  • Preheat oven to 400 F and line a baking sheet with parchment paper
  • Place poblano peppers on the prepared baking sheet and roast for 25 minutes. Remove from the oven cover with a dishcloth for 15 minutes. Remove stems, skin and seeds and roughly chop. Set aside
  • While the peppers are roasting, heat olive oil over medium-low heat. Add onions and garlic and cook for 5 minutes
  • Stir in jalapenos, cumin, chili powder and roasted poblano peppers. Add broth and apple cider vinegar and season with salt. Cook for 5 more minutes. Allow the sauce to cool slightly
  • Blend sauce in batches in a high-speed blender until you reach desired consistency. Pour into glass jars and refrigerate up to a month or freeze up to 3 months.

Need more recipes with a bit of spice? Check out our gluten-free Mexican dinners.

Ingredients

  • 2 1/2 cups GF green enchilada sauce, see our easy recipe or buy here
  • 1 cup sour cream
  • 1 (13.5 oz.) can black beans, rinse and drain
  • 1 cup frozen corn kernels
  • 8 green onions, (spring), thinly sliced
  • 3 cups shredded cheese (mozzarella, cheddar, Monterey jack) I used a mixture of all three, but you can use any one or two kinds of cheese, divided
  • 4 cups shredded cooked chicken (rotisserie chicken works well)
  • 4 (8-inch) gluten-free rice tortillas ( you can use GF corn tortilla if you wish), cut into about 2-inch wide strips. I find corn tortilla overpowers the sauce with corn flavour
  • Optional toppings; avocado, tomatoes, cilantro, sliced green onions, salsa
  • Instructions

  • Preheat oven to 375 F and spray a 9x13-inch baking dish with cooking spray
  • In a large bowl mix enchilada sauce, sour cream, black beans, corn, green onions and 2 cups of cheese
  • Place 1/3 of the tortilla strips in the bottom of the baking dish. Add 1/3 of the enchilada sauce and 1/2 the chicken. Repeat the layers (tortilla, sauce, chicken). Top with remaining tortilla strips and enchilada sauce
  • Bake for 15 minutes, then sprinkle the the with remaining cheese. Bake for 20 more minutes until the cheese is bubbling. Cool for 10 minutes before serving
  • Add your favourite toppings


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