This Chicken Enchilada Casserole is one of my favorite go-to recipes for busy weeknights! It’s loaded with comforting layers of tender chicken, melty cheese, and gluten-free corn tortillas, all brought together by a flavorful enchilada sauce. Not only is it simple to make with pantry staples, but it’s also versatile enough to customize with your favorite toppings, making it a family-friendly dinner everyone will love.
You’ll love this recipe because…
Looking for more chicken recipes? Avocado Chicken Salad / Roasted Chicken Poblano Soup / Cranberry Chicken Salad / Roasted Chicken Thighs
Ingredients
TIP
Wait to top with avocado and cilantro until the casserole is out of the oven and slightly cooled to keep these ingredients fresh and vibrant.
Ingredient Notes
- Chicken – To shorten the cook time, you can use leftover pre-cooked chicken or rotisserie chicken in this recipe. You’ll need about 4 cups. Remember, if you’re on a gluten-free diet to make sure your rotisserie chicken is gluten-free!
- Avocado Oil – I love avocado oil because it’s a neutral, high-heat cooking oil. You can substitute with olive oil or vegetable oil if preferred.
- Onion & Bell Pepper – Dice evenly for consistent cooking. A red or yellow bell pepper can be used in place of green for a sweeter flavor.
- Garlic – Use fresh garlic for the best flavor, or substitute with 1 teaspoon garlic powder if needed.
- Corn- Frozen, fresh or canned both work—just thaw frozen corn or drain canned corn before using.
- Black Beans – Drain and rinse canned black beans before using.
- Enchilada Sauce – Use your favorite canned sauce or make it homemade. If you have celiac disease or are on a gluten-free diet, be sure that you buy gluten-free enchilada sauce. Not all store-bought enchilada sauces are gluten-free and many of them actually contain wheat flour in them. I typically use Hatch enchilada sauce, which is gluten-free.
- Cheese – A mix of monterey jack and cheddar adds creaminess and a balanced flavor, but feel free to use your favorite shredded cheese instead. I prefer to shred my own cheeses off the block instead of buying pre-shredded cheese. Pre-shredded typically has an anti-caking agent on them, like potato starch, that makes them not melt as nicely.
- Corn tortillas – I have never come across a corn tortilla that is not gluten-free, but it’s very possible so always double check. I like Mission corn tortillas which are labeled gluten-free.
- Avocado – Slice just before serving to prevent browning. A sprinkle of lime juice can help keep it fresh.
- Cilantro – Chop finely for garnish, or omit if you’re not a fan of the flavor. You can also use green onions instead.
Step-by-step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Enchilada sauce is typically not gluten-free since many brands contain wheat flour, but there are brands that you’ll find at your local grocery store that are gluten-free. I personally use Hatch enchilada sauce, which is gluten-free.
Absolutely! Skip the chicken and double the black beans and corn. You can also add additional veggies like zucchini or mushrooms for extra flavor and texture.
Assemble the casserole without baking, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes to the baking time.
Expert Tips
Storage instructions
Make Ahead Tips: Prepare the casserole up to the baking step. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge, let it sit at room temperature for 15–20 minutes, and bake as directed.
Storage: Let the casserole cool completely before storing. Cover the casserole dish tightly with foil or plastic wrap, or transfer individual portions to airtight containers. Store in the refrigerator for up to 3–4 days.
Freezing the Casserole (Unbaked): Assemble the casserole but do not bake it. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake as directed.
Freezing the Casserole (Baked): If you’ve already baked the casserole, let it cool completely. Slice into portions and transfer to airtight containers or freezer-safe bags. Freeze for up to 3 months. Reheat from frozen or after thawing in the refrigerator overnight.
Reheating Instructions for the Oven: Cover the casserole dish with foil and reheat at 350°F for 15–20 minutes, or until warmed through. For individual portions, place in an oven-safe dish and bake uncovered for 10–15 minutes
Reheating Instructions for the Microwave: For quicker reheating, microwave individual portions on a microwave-safe plate in 30-second intervals until heated through.
More gluten-free dinners to try
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Chicken Enchilada Casserole
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 cup onion - diced from ½ large onion
- 1 cup green bell pepper - diced, from 1 bell pepper
- 2 cloves garlic - minced
- 1 cup corn - frozen or canned (150g)
- 15 oz black beans - drained and rinsed
- 4 cups shredded - cooked chicken
- 28 oz gluten-free red enchilada sauce - homemade or canned, divided (be sure it is gluten-free if needed) – 3.5 cups total
- 3 cups shredded cheese - I used a combination of sharp cheddar cheese and monterey jack cheese 340g, 12 oz
- 18 corn tortillas
- 1 avocado - sliced, for topping
- ¼ cup cilantro - chopped, for topping
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set aside.
- Cook the Vegetables: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and green bell pepper. Cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 additional minute, until fragrant.
- Mix the Filling: Add the corn, black beans, shredded cooked chicken, and 2 ½ cups of the enchilada sauce to the skillet. Stir to combine and let it heat through for about 2-3 minutes. Remove from heat.
- Assemble the Casserole: Spread ½ cup of enchilada sauce evenly over the bottom of the prepared casserole dish.
- Layer 6 halved tortillas over the sauce, slightly overlapping to cover the bottom.
- Spoon ⅓ of the chicken mixture over the tortillas and sprinkle 1 cup of shredded cheese on top.
- Repeat the layers two more times: tortillas, chicken mixture, and cheese. Finish with a final layer of tortillas, the remaining ½ cup of enchilada sauce, and the last cup of shredded cheese.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and let it cool for 5 minutes. Top with sliced avocado and chopped cilantro before serving. Enjoy!
Notes
- Make it Ahead: Prep the chicken filling and layer the casserole in the dish up to a day in advance. Cover and refrigerate, then bake when ready to serve—just add 5-10 minutes to the baking time.
- Gluten-Free Option: This recipe is naturally gluten-free if you use gluten-free corn tortillas and gluten-free enchilada sauce. Note that most enchilada sauces contain wheat in them, so you’ll need to look for specific gluten-free brands. I like Hatch gluten-free enchilada sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
This recipe was a hit with the hubby who is picky, and the adult kids along with the grandson who has the gluten free need. I made it as is, and was encouraged to make it again. It was not overly complicated, I found what I needed easily, googled gluten free enchilada sauces so I was armed with info when going to the store. The variety of the ingredients I think helped make it a winner, the corn and the beans making it interesting. thank you !
So glad you and your family enjoyed it, Amy! Thanks for sharing!
This was a hit for my family. GF, tasty & enough for a couple meals. This is now on our short list of favorites
Thanks so much, Stacey! Glad you and your family enjoyed this!
I’m going to make this recipe tomorrow for dinner. Has anyone tried it with green enchilada sauce?