Name: Gluten-Free Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups shredded chicken; 8 corn tortillas; 1 cup shredded cheese; 1 can enchilada sauce; 1/4 cup diced onions; 1 tbsp olive oil; Optional: sour cream, avocado, cilantro

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Busy weeknight? This Gluten-Free Chicken Enchilada Casserole is a game-changer. It’s got all the flavor of traditional enchiladas but without the hassle of rolling each one. Layered with corn tortillas, shredded chicken, and bold enchilada sauce, this is comfort food made simple—and it’s 100% gluten-free!

Table of Contents

Ingredients

2 cups cooked, shredded chicken
8 small corn tortillas
1 cup shredded cheddar or Mexican blend cheese
1 can (15 oz) gluten-free enchilada sauce
1/4 cup diced onions
1 tbsp olive oil
Optional toppings: sour cream, avocado, cilantro

Instructions

Preheat oven to 375°F. Grease a 9×9 baking dish.
Sauté onions in olive oil until soft, then mix with shredded chicken and 1/4 cup of enchilada sauce.
Layer 4 tortillas in the bottom of the dish, followed by half the chicken mixture and 1/3 cup cheese. Repeat layers.
Top with remaining enchilada sauce and cheese.
Bake uncovered for 20–25 minutes or until bubbly and golden.

Tips

Make it ahead of time and refrigerate before baking.
Use rotisserie chicken for a quick shortcut.
Try it with gluten-free salsa verde or a dairy-free cheese alternative.

For more cozy gluten-free meals like this, follow us on Facebook at @SinfulRecipes!

Nothing says comfort like a warm, cheesy casserole straight from the oven. And when you’re eating gluten-free, it’s recipes like this Chicken Enchilada Casserole that prove you don’t have to miss out on your favorite dishes. With bold flavor, simple ingredients, and no rolling required, this is the kind of weeknight dinner everyone loves.

Traditional enchiladas can be time-consuming—each tortilla has to be stuffed, rolled, and arranged perfectly. But this layered approach skips the fuss while keeping all the taste. Gluten-free corn tortillas are naturally suitable for those avoiding wheat, and they hold up beautifully when baked with sauce and cheese.

To keep things quick, we recommend using pre-cooked or rotisserie chicken. Just shred it, toss with sautéed onions and enchilada sauce, and layer. A sprinkle of shredded cheese ties everything together and bakes into a bubbly golden crust that’s hard to resist.

You can get creative with the add-ins too. Stir in black beans, corn, diced jalapeños, or a little Greek yogurt for creaminess. Not a fan of red sauce? Use gluten-free salsa verde or a smoky chipotle sauce instead.

This casserole stores well and reheats beautifully, making it a go-to for meal prep or freezer-friendly batches. Simply prep, cover tightly, and freeze. When ready to bake, allow it to thaw slightly or add a few extra minutes in the oven if baking from frozen.

Whether you’re feeding a family, making dinner for friends, or just want something hearty and gluten-free, this chicken enchilada casserole is a total win. Serve it with a side of Mexican rice, a fresh cucumber salad, or just eat it straight from the pan—we won’t judge.

For more gluten-free comfort food ideas, follow us at @SinfulRecipes and join a growing community of food lovers who believe clean eating should still taste amazing.