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A baking dish filled with gluten-free chicken enchilada casserole with red enchilada sauce, shredded cheddar cheese, diced avocado and cilantro with a bowl of enchilada sauce and an avocado.

Chicken Enchilada Casserole

If you're looking for a simple gluten-free dinner recipe to feed your family, look no further than this easy chicken enchilada casserole. It's comforting, savory and oh so cheesy! You'll love how easy this casserole is to throw together for a simple and tasty family meal. 
5 from 7 votes
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Course: Dinner
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 470kcal
Author: Megan

Ingredients

  • 1 1/2 lbs boneless skinless chicken breast or chicken thighs (see notes*)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons avocado oil (or other cooking oil, divided)
  • 1 cup onion (diced (from 1/2 medium onion))
  • 1 cup green bell pepper (diced (from 1 pepper))
  • 2 cloves garlic (minced)
  • 1 cup corn (frozen or canned)
  • 1 (15 oz) can black beans (drained and rinsed)
  • 2 cups red enchilada sauce (canned or homemade (gluten-free), divided)
  • 2 cups shredded cheddar cheese (or mix of monterey jack and cheddar)
  • 12 corn tortillas (sliced in half)
  • 1 avocado (sliced)
  • 1/4 cup cilantro (chopped)

Instructions

  • Season the chicken with salt and pepper. Preheat a large skillet over medium heat. Add 1 tablespoon of the oil and let heat for a minute or two. 
  • Add chicken to the skillet and cook 6-8 minutes per side, until the chicken is cooked through.
  • Remove the chicken from the skillet and place in a large bowl. Shred with two forks and set aside. 
  • Add an additional tablespoon of oil to the pan with the onions and peppers. Cook for 5-7 minutes, until the onions are translucent and the peppers are soft. 
  • Add the minced garlic to the pan and cook for 1 minute, stirring frequently to make sure the garlic does not burn. 
  • Return the shredded chicken to the pan. Add corn and black beans and stir to combine. Cook an additional 1-2 minutes.  
  • Stir in 1 1/2 cups of the enchilada sauce, reserving the remaining 1/2 cup for later.  Mix to combine. Remove the pan from the heat. 
  • To make the casserole, pour 1/4 cup of the remaining enchilada sauce into an 8x13-inch casserole dish. 
  • Cover the sauce completely with 1/3 of the corn tortillas. Spoon 1/2 of the chicken mixture onto the corn tortillas and sprinkle with 1/3 of the shredded cheese. Repeat again with an additional 1/3 of the corn tortillas, remaining chicken mixture, and 1/3 of the cheese. Top with remaining corn tortillas, remaining 1/4 cup of enchilada sauce, and remaining 1/3 of the cheese. 
  • Bake at 350F for 25-30 minutes, until cheese is completely melted. Remove from the oven and top with sliced avocado and chopped cilantro. Serve immediately. 

Notes

*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!
**Not all store-bought canned enchilada sauces are gluten-free, so be sure to check the ingredients. 

Nutrition

Calories: 470kcal | Carbohydrates: 40g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 1092mg | Potassium: 804mg | Fiber: 9g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 24.1mg | Calcium: 269mg | Iron: 2.7mg
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