Gluten-Free Chicken Enchilada Casserole
A delicious and easy gluten-free chicken enchilada casserole perfect for a weeknight dinner. Layers of corn tortillas, seasoned chicken, cheese, and enchilada sauce create a comforting and satisfying meal.
Ingredients
- 12 Corn Tortillas
- 3 cups Cooked Chicken
- about 790 g Enchilada Sauce
- 2 cups Shredded Cheddar Cheese
- 1 medium Diced Onion
- 1 medium Diced Green Bell Pepper
- 1 tablespoon Olive Oil
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a skillet, sauté onion and green bell pepper in olive oil until softened.
- 3Add cooked chicken, chili powder, cumin, and garlic powder. Cook for 5 minutes.
- 4Spread a thin layer of enchilada sauce in the bottom of a 22.86 × 33.02 cm baking dish.
- 5Layer corn tortillas, chicken mixture, and cheese in the dish, repeating until all ingredients are used, ending with a layer of cheese.
- 6Pour remaining enchilada sauce over the top.
- 7Bake for 25-30 minutes, or until bubbly and cheese is melted and lightly browned.
- 8Let stand for 10 minutes before serving.
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.
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