Gluten-Free Chicken Enchilada Casserole
A layered enchilada casserole with corn tortillas, chicken, black beans, corn, and enchilada sauce, topped with cheese and baked to bubbly perfection. A comforting and crowd-pleasing gluten-free dinner.
Ingredients
- 12 count Corn tortillas
- 3 cup Cooked chicken, shredded
- 1 can Black beans, rinsed and drained
- 1 cup Corn kernels, frozen or canned
- 2 cup Enchilada sauce, gluten-free
- 2 cup Cheddar cheese, shredded
- 1/4 cup Green onions, chopped
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Lightly grease a 9x13 inch baking dish.
- 3Spread a thin layer of enchilada sauce on the bottom of the dish.
- 4Layer 4 corn tortillas on top of the sauce.
- 5Spread half of the chicken, black beans, and corn over the tortillas.
- 6Pour 1/2 cup enchilada sauce over the filling and sprinkle with 1/3 cup cheese.
- 7Repeat layers twice more: tortillas, chicken/bean/corn mixture, enchilada sauce, and cheese.
- 8Top with the remaining tortillas, sauce, and cheese.
- 9Bake for 30-40 minutes, or until bubbly and cheese is melted and lightly browned.
- 10Let cool slightly before cutting into squares and serving. Garnish with green onions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.