Good morning! I made a delicious and simple dinner last night that was so good I just have to share it with you guys. Introducing: Gluten Free Mexican Chicken Casserole!
Mexican Chicken Casserole
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: bake entree gluten-free soy-free nut-free chicken Mexican
Ingredients (Serves 4 to 6)
- 2 C cooked chicken, hand torn (tip: use a rotisserie chicken to save time!)
- 1 (15 oz) can black beans (with juice – don’t drain it)
- ¾ C guacamole
- ¾ C nonfat plain Greek yogurt
- Juice from 1 fresh lime
- ½ tsp. cracked pepper
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 (8 oz.) package red enchilada sauce
- 12 small corn tortillas
- Extra virgin olive oil or cooking spray, as needed
- ½ C shredded sharp cheddar cheese
- Fresh cilantro, chopped (as much as you like!)
Instructions
Preheat oven to 350.
1) In a large bowl, mix together the cooked chicken, black beans, guacamole, yogurt, lime juice, cracked pepper, cumin, and chili powder. You can mix some fresh chopped cilantro in here, too.
2) Lightly oil/cooking spray a 13 x 9 baking dish.
3) Lay 6 of the tortillas into the baking dish so that they cover the bottom as fully as possible.
4) Place chicken/bean/etc. mixture on top of tortillas, spreading it out evenly.
5) Place remaining tortillas on top of the mixture, again spreading them out so they cover everything. Pour the enchilada sauce on top, followed by the cheese and then the cilantro.
6) Cover with foil and bake at 350 degrees for 15 to 20 minutes, or until cheese is melted, sauce is bubbling, and enchiladas are hot.
Serve warm and enjoy!
And then putting on the top layer of tortillas and topping it with the enchilada sauce, cheese, and cilantro!
I used this enchilada sauce, also from Whole Foods. If you want to make your own, check out my recipe for homemade enchilada sauce (it’s within the recipe for my Healthy Chicken Enchiladas)!
15ish minutes later and it was ready to eat.
So good – Matt and I both loved it. Serve alone or with a side salad. Enjoy!
Looks delicious!
My chicken cravings are OUT of control these days!
This could sooth them!
This looks amazing – Approx how many servings would you say it is?
The serving size is shown in the recipe (next to Ingredients) — it serves 4 hungry people, or maybe 6 if you’re having a side salad with it.
Whoops! Read over it too fast – Thanks!
I’ve never thought of mixing guac in with the chicken mixture. Genius! I usually cook my chicken in the crockpot so it’s ready to go when I get home from work. I usually dump some salsa and green chilies over some boneless/skinless chicken breasts and it is super easy to shred.
Sounds delicious, too!
You know the show Semi-Homemade with Sandra Lee on Cooking Network? Well, this looks like a much more appetizing version of something she would make (I think a lot of her stuff is gross, sorry). I love that you show how quick and painless it can be to throw together a fresh meal that is both delicious and nutritious.
I haven’t heard of that! Glad my recipe sounds more appetizing.
This looks really yummy–I am looking forward to trying it. I use Frontera salsa for a salmon dish using a Rick Bayless recipe, but have never tried the enchilada sauce before.
I haven’t tried their salsa but I loved the enchilada sauce!
sighhh looks so good, but so much dairy
I want it anyways!!
Mmm…this looks awesome! I’ll have to look for those Ezekiel tortillas.
Yum.. looks delicious.. and I miss Mexican food…. France FAIL!
This looks great. I’ve been on a taco kick lately so this would be perfect for switching it up without shocking myself with change
This looks so good! I think my family (my sister and mom are also usually GF) would love it too, I gotta keep it in mind for the next family dinner!
Don’t understand how corn is GF. It has gluten. Even the Celiac Disease Foundation says it is safe. Checkout Dr. Osbourne’s views and findings on this subject. http://www.glutenfreesociety.org/gluten-free-society-blog/is-corn-gluten-really-safe-for-those-with-gluten-sensitivity/
Help! I’m so confused.
Everything I’ve heard and read says corn (in its natural state) is gluten free. The main concern is processed versions of corn that may have been cross-contaminated or genetically modified. Read this: http://celiacdisease.about.com/od/glutenfreegrains/f/Is-Corn-Gluten-Free.htm. And if you’re really concerned, just use brown rice tortillas for this recipe instead.
Agreed- also a quick note to say that the majority of corn tortillas seem to be produced on equipment with wheat, so there is potential for cross contamination at that level of production (as opposed to cross contamination in the field). The corn tortillas you used in the recipe actually likely fit that category as the company that makes them does not list them on their website as gluten-free. A nice alternative for tortillas is Rudi’s Tortillas – they have brown rice flour but other whole grain gluten-free flours and are pliable and easy to work with
Thanks for the heads up!
You’re welcome
They have spinach and fiesta ones in addition to plain, and both work really well in Mexican flavored dishes. 
PS – sorry for the multiple comments. The Rudi’s tortillas are certified GF using one of the gold standard certifications. Udi’s also just introduced GF tortillas with the same certification, but those contain eggs, so I can’t speak to how they taste. I have read good reviews though
Awesome, thank you! Great tips.
Sounds great and simple! Can’t wait to try.
Just made this for dinner tonight and it was easy and yummy. I used ancho chile powder, which gave the dish a smoky flavor. Thanks for another great recipe!
Yum I’ll have to try that next time!
If I could just make a suggestion, for people who are new to the Gluten Free World, please put in your recipes that they need to purchase only Gluten Free enchilada sauce and I don’t know of any stores that I would purchase a rotisserie chicken. They are usually not Gluten Free either to the contamination or spices that they put on the chicken. This recipe looks very good and I can’t wait to try it.
This is a great tip – thank you!