Rotisserie Chicken Enchilada Casserole (Gluten-Free)

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If you get Mexican food cravings, look to our Rotisserie Chicken Enchilada Casserole. Rotisserie chicken, 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

MEXICAN STREET CORN SOUP |

GLUTEN-FREE CHEESY MEXICAN CORNBREAD |

ROASTED STUFFED POBLANO PEPPER |

AVOCADO AND CORN SALSA |

BEST AUTHENTIC SPICY GUACAMOLE |

 

Ingredients

  • 6 cups shredded rotisserie chicken
  • 1 tsp. GF ground cumin
  • 1 tsp. GF chilli powder
  • 1 tsp. GF dried oregano
  • 1/2 tsp. GF garlic powder
  • 1/2 cup GF vegetable or chicken broth
  • 1 cup sour cream
  • 1 cup (4 green onions) sliced
  • 2 cups homemade (see recipe in comments) or store-bought GF enchilada sauce *please note most store bought enchilada sauces are NOT gluten-free
  • 3 cups shredded cheddar or mozzarella cheese or a mix of the two
  • Himalayan fine grain salt
  • Optional toppings; sour cream, green onions, avocado, tomatoes, cilantro, lime wedges
  • Instructions

  • Preheat oven to 375 F
  • Place chicken, cumin, chilli powder, oregano, garlic powder and broth into a saucepan. Cover and cook over medium heat for 5 minutes. Remove from the stove and stir in sour cream and green onions
  • In an 11x 9-inch casserole dish, spread 1/2 cup of enchilada sauce to the bottom. Top with two tortillas, 1/3 of chicken mixture, 1/3 of enchilada sauce and 1/3 of cheese. Repeat steps to create two more layers
  • Place the last two tortillas on top, top with remaining enchilada sauce and then cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes until the cheese has melted. Rest for 10 minutes before serving


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