This recipe is like wrapping yourself up in a warm, cheesy blanket after a long day. It’s cozy, simple, and packed with flavor—and the best part? You don’t need to be a pro chef or spend hours in the kitchen. If you’ve got some leftover chicken, a few pantry staples, and a baking dish, you’re halfway there.
And yes—this casserole is 100% gluten-free without tasting like it’s missing anything.
Why You’ll Love It
You know those nights when you don’t feel like cooking but still want something homemade? This dish was made for those nights. It’s dump-and-bake style, which means less mess and fewer dishes. Plus, it reheats like a dream.
I’ve made this for potlucks, birthdays, and random Tuesday nights, and not a single person guessed it was gluten-free. I’ve had friends ask for the recipe mid-bite. That’s always a good sign.
Quick Note on Tortillas
Stick with corn tortillas—they’re naturally gluten-free. Some store-bought flour tortillas sneak in wheat, even if they seem GF-friendly, so double-check the label. I usually go with the brands that just list corn, water, and lime.
Tips from My Kitchen to Yours
Too spicy? Use a mild enchilada sauce. Want more heat? Mix in some diced green chiles or chipotle in adobo.
Make it ahead: Assemble the whole thing, cover, and refrigerate up to 24 hours. Then bake fresh when you’re ready.
Feeding a crowd? Double it and use two pans. Leftovers taste better the next day anyway.
Dairy-free? Use your favorite dairy-free cheese and sour cream. I’ve tested it with coconut-based sour cream and it held up beautifully.
What to Serve With It
You don’t need a side, but if you’re feeling fancy:
A crisp green salad with lime vinaigrette
Cilantro-lime rice
Tortilla chips and fresh guac
A cold glass of agua fresca (or a cold beer if you’re like me)
My First Time Making This…
Let me tell you, the first time I made this was purely out of laziness. I had tortillas, leftover roast chicken, and half a jar of enchilada sauce. I tossed it all in a baking dish and hoped for the best. No measuring, no stress.
But something about it worked. The tortillas soaked up the sauce in the best way. The cheese got gooey on top. It was like a warm hug in casserole form.
Now I make it at least once a month. My kids request it more than pizza (and that’s saying something).
Fresh Ingredient Favorites (If You’re Shopping Local)
Try grabbing your ingredients from a farmers market or your local co-op. Here’s what I usually look for:
Local pastured chicken (more flavor and less water weight)
Farm-fresh sweet corn in the summer—cut it straight off the cob
Real cheese from your nearby dairy (skip the bagged stuff if you can)
Handmade corn tortillas (check the ingredients—3 or less is ideal)
Even if you’re grabbing stuff from a big-box store, just shoot for ingredients with short, recognizable labels. The shorter the ingredient list, the better it’ll taste.
How to Store + Reheat
Fridge: Keeps well in the fridge for 3–4 days.
Freezer: You can freeze individual slices for up to 2 months. Wrap them tight.
To reheat:
Microwave for 1–2 minutes for a quick lunch.
Oven at 350°F for 15 minutes if you’re feeding a few people.
One Last Thing
This casserole’s been with me through a lot—lazy weeknights, family birthdays, game days, random cravings. It never lets me down.
If you’re new to gluten-free cooking, start with this recipe. It’s low-risk, high-reward. And you’ll feel like a kitchen hero without breaking a sweat.
Save it, pin it, print it, or scribble it on the back of a grocery receipt—I promise, it’s a keeper.
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Gluten-Free Chicken Enchilada Casserole
- Total Time: 50 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
A cozy, no-fuss gluten-free chicken enchilada casserole layered with cheesy goodness, black beans, corn, and tortillas—all baked into a hearty weeknight favorite. Made with fresh, easy-to-find ingredients and ready in under an hour.
Ingredients
Base Layer:
3 cups cooked chicken, shredded (leftover rotisserie chicken works great)
10 gluten-free corn tortillas, cut into quarters
2 ½ cups shredded cheese (I mix cheddar and Monterey Jack)
1 ½ cups enchilada sauce (make sure it’s labeled gluten-free)
1 cup sour cream
1 small yellow onion, finely chopped
1 tablespoon olive oil
1 can black beans, drained and rinsed
1 cup frozen or fresh corn (thawed if frozen)
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper, to taste
Optional toppings:
Sliced green onions
Fresh cilantro
Diced avocado
A squeeze of lime
Pickled jalapeños for some kick
Instructions
Step 1: Sauté the Onion
Heat the olive oil in a skillet over medium heat. Toss in the chopped onion and cook it down for about 5 minutes—until it’s soft and just starting to caramelize. This gives you that homemade depth-of-flavor without needing 20 extra ingredients.
Step 2: Mix the Good Stuff
In a large mixing bowl, combine your shredded chicken, black beans, corn, cooked onion, sour cream, half the shredded cheese, and your spices (cumin, garlic powder, salt, pepper). Stir it all together like a big hug in a bowl.
Step 3: Build That Casserole
Grab a 9×13 inch baking dish and give it a quick spray or brush of oil. Time to layer.
Here’s the order:
A little enchilada sauce on the bottom
A layer of tortilla quarters
A generous scoop of the chicken mixture
A drizzle of enchilada sauce
Repeat until everything’s used up, ending with sauce and the rest of your cheese on top.
Don’t overthink the layers. This isn’t lasagna. It all bakes into the same delicious comfort.
Step 4: Bake
Cover with foil and pop it into a 375°F oven for 20 minutes. Then, uncover and bake another 10-15 minutes, until it’s bubbly and that cheese is golden in spots.
Let it sit for 5-10 minutes before digging in. It helps it firm up a bit and keeps your tongue from getting scorched. Been there.
Notes
Use only certified gluten-free enchilada sauce and corn tortillas.
Great way to use up leftover rotisserie chicken.
Can be assembled ahead of time and baked later.
Freezes well in individual portions.
Add diced green chiles or jalapeños for extra heat.
Swap in dairy-free cheese and sour cream if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice (about 1/8th of the casserole)
- Calories: Approx. 390 kcal
- Sugar: 3g
- Sodium: 620mg (varies by brand of enchilada sauce and cheese)
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg
