Gluten Free Enchilada Casserole

Recipe submitted by: orock

Recipe courtesy of: A Kitchen Muse

When life hands you chaos – make a casserole!
gluten free Enchilada Casserole
cook 15 minutes
cook 20 minutes
cook 6-8

What's in it


1 cup chopped onion
2 tsp. vegetable oil
2 cups shredded chicken
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
¼ cup chopped cilantro
3 cups enchilada sauce, divided
2 ripe avocados, sliced
¼ tsp. salt
¼ tsp. ground pepper
2 cups shredded sharp cheddar cheese
¼ cup sliced black olives
sour cream and lime slices for garnish

How to cook it


  • Saute onions in 2 tsp. vegetable oil
  • Poach 2 chicken breasts in water until cooked through and shred with two forks.
  • Combine shredded chicken, beans and cilantro in a bowl.
  • Add chicken mixture to sauteed onions with two cups of enchilada sauce, salt and pepper.
  • Spray an 8 x 8 baking pan with PAM.
  • Tear 3-4 corn tortillas into small pieces and layer in the bottom of the pan.
  • Spread ½ the chicken mixture over the tortillas.
  • Layer sliced avocados over chicken mixture, followed by the remaining chicken mixture.
  • Top with 3-4 torn corn tortilla pieces and 1 cup of enchilada sauce.
  • Top casserole with two cups shredded cheddar cheese and sliced black olives.
  • Bake at 350 degree for 20 minutes.
  • Let cool slightly before cutting into squares.
  • Garnish with sour cream and slices of lime.