Rotisserie Chicken Enchilada Casserole (Gluten-Free)
If you get Mexican food cravings, look to our Rotisserie Chicken Enchilada Casserole. Rotisserie chicken or leftover turkey, homemade enchilada sauce, tortillas, sour cream and green onions spiced with chilli powder, cumin, oregano and garlic. Everything is layered in a casserole dish with cheese and baked until all the flavours are melted together, and full of so much flavour.
What I love about this recipe, this Mexican enchilada casserole is a wonderful way to spruce up leftover chicken, turkey, pork or beef. But for this recipe, I used a rotisserie chicken for my layers in this casserole dish.
The chicken has plenty of flavour from the enchilada sauce and spices. To make the chicken extra creamy, I also added sour cream. The tortillas are used the same way as you would use pasta for lasagna.
And of course, plenty of cheese, you can’t have a Mexican dish without the cheese. This chicken enchilada casserole is for one of those nights when you are looking for something warm, comforting with a little spice.
Easiest homemade red enchilada sauce ♥ (makes 2 cups)
- 1 cup tomato sauce
- 1 cup GF vegetable or chicken broth
- 2 garlic cloves, minced
- 2 Tbsp. Tapioca flour/starch
- 1 Tbsp. GF chilli powder
- 1 tsp. GF dried oregano
- 1 tsp. GF ground cumin
- 1/8 tsp. GF ground cinnamon
- 2 tsp. Sweetener (I used pure maple syrup)
- 1 tsp. Apple cider vinegar
- 1/4 tsp. Himalayan fine grain salt or to taste.
–> Add everything into a medium saucepan and whisk until blended. Cook over medium-high heat stirring frequently until the sauce starts to boil and thickens. About 5 minutes. Adjust salt if needed. Cover and set aside until ready to use.
Thinking of having a Mexican theme night? Here are some of our favourite dishes that will go exceptionally well with this rotisserie chicken enchilada casserole
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