Gluten Free Enchilada Casserole

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If you like gluten-free enchiladas, then you’re going to love this gluten-free enchilada casserole! It comes together quickly and makes a full pan of delicious food. I know you’re going to LOVE it! My girls ask me to make this casserole for dinner frequently. 

What I love about this gluten-free enchilada recipe is that it takes advantage of canned and precooked items (hello grocery store rotisserie chicken!). So you can put it together in a hurry, yet still have a delicious, hot meal ready in no time for your family. 

Gluten-Free Enchilada Casserole

For my family of 4, this gluten-free casserole makes *just* enough for 2 meals for us. So if I make it for dinner, we have enough leftover for lunch the following day. If you’re family is larger (or if your kiddos eat you out of house and home), it will probably cover you for 1 meal. 

If you’re looking for other tasty gluten-free Mexican recipes, try my Instant Pot refried beans, halibut ceviche, or Mexican Soup.

Is Canned Enchilada Sauce Gluten-Free

No, not all canned/premade enchilada sauces available are gluten-free, they often contain wheat, so make sure you check labels prior to purchasing.

I use LaVictoria brand, since it’s labeled gluten-free, but you can also make your own homemade gluten-free enchilada sauce if you don’t want to buy canned/premade.

Gluten-Free Enchilada Casserole Ingredients & Substitutions

This gluten-free chicken enchiladas recipe is a super versatile one, so feel free to swap ingredients out to your liking, or for what you might have on hand. 

• Chicken– I use an already cooked rotisserie chicken from the store (Costco is my favorite place to buy them), but you can easily use ground beef (just make sure to drain the fat), shredded beef, or shredded moose, elk, other game, etc. 
• Black Beans– Use 2 cans of your favorite beans. I personally like black beans, but pinto beans would also be an awesome choice in this gluten-free casserole. 
• Veggies– I purposefully use small pieces of veggie (diced onion) and veggies that do not need to be precooked (corn, olives, cilantro) in this recipe to cut down on time spent in the kitchen. However, if you’d like to add more veggies, feel free – just note that depending on what they are and how they’re cut, you may need to precook them. 
• Red Enchilada Sauce– If you’d like to switch things up, feel free to use green enchilada sauce instead of the red. I’ve used both, and my family prefers the red. 
• Dairy-Free Cheese– You can use cow dairy cheese, or sheep cheese (we often use Manchego) if you tolerate it. Otherwise, I’ve made these gluten-free chicken enchiladas a handful of times without any type of cheese at all (dairy-free or full of dairy). We all love it, regardless if there’s cheese on it or not. 
• Tortillas– I use corn tortillas, but you can also use almond flour tortillas (for grain-free) or any other type of gluten-free tortillas. If the tortillas you use are bigger than 6 inches, feel free to cut them in half or in fourths to make them more manageable for layering. 

How to make Gluten-Free Chicken Enchilada Casserole 

1. Preheat oven to 400° (F) and lightly grease a 9 x 13″ glass or ceramic baking dish with oil.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, black olives, onions, cilantro, and red enchilada sauce. Stir until blended.
3. Taste and season to preference. 
4. Now start layering. Place 2-3 large spoonfuls of the enchilada filling in the bottom of the prepared baking dish and spread it out evenly over the bottom of the pan. Top with about 6 tortillas. Continue with another layer of enchilada filling, a layer of tortillas, another layer of enchilada filling, and another layer of tortillas. Followed by a final layer of the remaining enchilada filling.
5. Top with dairy-free cheese if desired.
6. Cover with foil and bake for 20 minutes.
7. Remove pan and remove aluminum foil, and bake for an additional 10 minutes, or until the cheese is thoroughly melted.
8. Let rest for 10-15 minutes before serving. Garnish with desired toppings.

Garnishes for Gluten-Free Enchiladas

We enjoy topping our gluten-free chicken enchiladas with avocado and dairy-free sour cream (or most often I use plain/unsweetened goat or sheep yogurt). But you can also use more fresh cilantro, diced chiles, diced bell pepper, any other type of hot sauce, etc. 

More Gluten-Free Chicken Recipes:

Asian Chicken Salad

One Pot Chicken and Rice from Iowa Girl Eats

Instant Pot White Chili

Thai Sweet Potato Noodle Bowls

Gluten-Free Fried Chicken from Fearless Dining

I hope you enjoy this gf enchilada casserole as much as we do!
xoxo, 
Mēgan

Gluten-Free Enchilada Casserole Recipe:

Gluten Free Enchilada Casserole

Yield: 10-12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

If you like gluten-free enchiladas, then you're going to love this gluten-free enchilada casserole! It's filling and satisfying, and everyone loves it!

Print

Ingredients

• 1 whole cooked rotisserie chicken, deboned and shredded (about 8 cups)
• 2 (14 oz.) cans black beans, drained and rinsed
• 1 (14 oz.) can corn, drained
• 1 (6.5 oz.) can sliced black olives, drained
• 2 1/2 cups diced onion
• 1 cup chopped cilantro
• 1 (28 oz.) can gluten-free red enchilada sauce (I use LaVictoria)
• sea salt & pepper to taste
• 18 (6-inch) corn tortillas or gluten-free flour tortillas
• 2 cups dairy-free cheese, optional (like Daiya)

Instructions

1. Preheat oven to 400° (F) and lightly grease a 9 x 13" glass or ceramic baking dish with oil.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, black olives, onions, cilantro, and red enchilada sauce. Stir until blended.
3. Taste your mixture. If it needs salt or pepper (or you want to spice it up), stir that in now (see recipe notes for more information).
4. Now start layering. Place 2-3 large spoonfuls of the enchilada filling in the bottom of the prepared baking dish and spread it out evenly over the bottom of the pan. Top with about 6 tortillas. Continue with another layer of enchilada filling, a layer of tortillas, another layer of enchilada filling, and another layer of tortillas. Followed by a final layer of the remaining enchilada filling.
5. Top with dairy-free cheese if desired.
6. Cover with foil and bake for 20 minutes.
7. Remove pan and remove aluminum foil, and bake for an additional 10 minutes, or until the cheese is thoroughly melted.
8. Let rest for 10-15 minutes before serving. Garnish with desired toppings.

Notes

Dairy-Free Cheese- You can use cow dairy cheese, or sheep cheese (we often use Manchego) if you tolerate it. Otherwise, I've made these gluten-free chicken enchiladas a handful of times without any type of cheese at all (dairy-free or full of dairy). We all love it, regardless if there's cheese on it or not. 

Tortillas- I use corn tortillas, but you can also use almond flour tortillas (for grain-free) or any other type of gluten-free tortillas. If the tortillas you use are bigger than 6 inches, feel free to cut them in half or in fourths to make them more manageable for layering. 

Salt, Pepper & Spice- I normally don't add any salt to my mixture since I use Manchego cheese, which can be salty. But if you're your omitting the cheese, or using a different cheese, please taste and season to your preference. Cayenne would be wonderful option for those who would like to add some additional heat.

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Did you make this gluten-free enchiladas recipe? Tag me on Instagram @allergyfreeak and use the hashtag #allergyfreealaska.