Cooking & Meal Planning

Gluten Free Cooking

April 26, 2017
A delicious, budget-friendly gluten free recipe.
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Chicken Enchilada Casserole

A tasty, budget friendly and gluten free casserole that is sure to be a hit with the entire family.I’m not going to lie, I love gluten. I could eat a loaf of French bread by myself and have an ongoing love affair with pasta. However, when I got married I began exploring gluten-free recipes for my husband, who has a gluten and yeast food intolerance. Early on, I fell in love with this Chicken Enchilada Casserole (otherwise known as Mexican Lasagna) because it was budget friendly, low maintenance to cook, and even my picky toddlers love it. As someone who does not particularly enjoy cooking, I’m always looking for ways to make life easier in the kitchen.


  • One pound of chicken (you can use leftover rotisserie chicken as well)
  • 16 oz. of Sour Cream
  • Fresh Cilantro
  • 1 tablespoon of Cumin
  • 8 oz of Green Chiles
  • 4 Green Onions
  • Roughly 3 cups of Shredded Cheddar Cheese (I like to be generous with the cheese)
  • Corn Tortillas (one bag is sufficient with usually some left over)
  • A jar of mild salsa

This delicious gluten-free casserole is easy, affordable, and sure to be a hit with the entire family.Cooking Instructions

Preheat oven to 350

Unless using leftover chicken, cook your chicken breast using salt, pepper, and the seasonings of your choice.

While the chicken is cooking, finely chop green onions and cilantro. We like cilantro so I’m liberal with the amount, but you want at least 1 tablespoon when chopped.

Mix chicken, green onions, cilantro, sour cream, green chiles, and 1 cup of cheddar cheese together in a bowl. Salt and pepper to taste.

Grease a medium sized baking dish. Pour 1/3 of salsa into pan and spread. Layer tortillas on bottom. I find this works best if I cut the corn tortillas in half, typically using 8-10 halves per layer.

Pour half of the sour cream mixture on top of the tortillas and sprinkle liberally with cheese. Then add another layer of tortillas on top followed by 1/3 of salsa.

Pour remaining mixture followed by cheese. Then add your final layer of tortillas followed by remaining salsa and a liberal layer of cheese.

Cover dish with foil and back for 35 minutes. Uncover, and then cook another ten minutes (or until top cheese layer is fully melted)

Note: Baking time varies with each oven so check the dish periodically. Also, this dish freezes excellently, so you can always double and freeze half for another day.

Hope you enjoy this recipe! If you try it, consider commenting below and telling us how it turned out.

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  1. I don’t make enchiladas too often. But this will be fun to try and it’s great to know that they are gluten free for any of my friends. Thanks for sharing the recipe!

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