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Craving a comforting dish that’s both hearty and gluten-free? This Gluten-Free Enchilada Casserole is a game-changer. Packed with shredded chicken, black beans, and corn, it’s layered with corn tortillas and smothered in enchilada sauce. Topped with gooey shredded cheese and a dollop of sour cream, this casserole is sure to become a family favorite. Let’s dive in!
The name of the recipe: Gluten Free Enchilada Casserole Recipe
Ingredients:
- 2 cups shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 cup sour cream
- 1 can drained and rinsed black beans
- 1 can drained corn
- 8 pieces cut into strips corn tortillas
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, enchilada sauce, black beans, and corn.
- In a baking dish, layer half of the corn tortilla strips.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the shredded cheese over the chicken mixture.
- Repeat the layers with the remaining ingredients.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving with a dollop of sour cream on top.
What You Will Need
Read more: Gluten Free Reuben Casserole Recipe
What you will need to make gluten free enchilada casserole
- Shredded chicken: Provides protein and a hearty base, absorbing the enchilada sauce for a flavorful, tender filling.
- Enchilada sauce: Adds a rich, tangy flavor that ties all the ingredients together, making the dish taste authentic.
- Shredded cheese: Melts beautifully, creating a gooey, delicious topping that complements the other ingredients.
- Sour cream: Adds creaminess and a slight tang, balancing the spiciness of the enchilada sauce.
- Black beans: Adds texture and protein, making the casserole more filling and nutritious.
- Corn: Provides a sweet crunch, adding a different texture and flavor to the mix.
- Corn tortillas: Essential for layering, they soak up the sauce and provide structure to the casserole.
Essential Tools and Instruments
What tools/instruments will be needed to make Gluten Free Enchilada Casserole Recipe
- Mixing bowl: Essential for combining shredded chicken, enchilada sauce, black beans, and corn evenly.
- Baking dish: Needed to layer tortillas, chicken mixture, and cheese for baking.
- Oven: Cooks the casserole until the cheese is melted and bubbly.
- Cheese grater: Grates cheese to the perfect consistency for melting.
- Knife: Cuts corn tortillas into strips for layering.
Gluten Free Enchilada Casserole
A delicious and easy-to-make gluten-free enchilada casserole that's perfect for any meal.
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Ingredients:
Main Ingredients
- 2 cups Shredded Chicken
- 1 cup Enchilada Sauce
- 1 cup Shredded Cheese
- 1 cup Sour Cream
- 1 can Black Beans drained and rinsed
- 1 can Corn drained
- 8 pieces Corn Tortillas cut into strips
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, enchilada sauce, black beans, and corn.
- In a baking dish, layer half of the corn tortilla strips.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the shredded cheese over the chicken mixture.
- Repeat the layers with the remaining ingredients.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving with a dollop of sour cream on top.
Notes:
Feel free to add any other toppings you like, such as chopped cilantro, diced tomatoes, or sliced avocado.
Read more: Gluten Free Squash Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove the cover and bake as directed, adding an extra 10 minutes to the baking time.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove the cover and bake as directed, adding an extra 15-20 minutes to the baking time.
For a smoky twist, try adding a bit of chipotle pepper in adobo sauce to the enchilada sauce. It adds depth and a subtle heat that elevates the entire dish.
Frequently Asked Questions
FAQ:
Can I use beef instead of chicken?
Yes, ground beef works well.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this ahead of time?
Absolutely, assemble it and refrigerate, then bake when ready.
Is there a dairy-free option?
Use dairy-free cheese and sour cream alternatives.
Can I freeze this casserole?
Yes, freeze it before baking for up to 2 months.
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