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Gluten-free Chicken Enchilada Casserole

Comfort food that just happens to be gluten-free.
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Ingredients Method Notes

Ingredients
  

  • 2-3 cups cooked chicken, shredded
  • 1 15 oz. can black beans, drained
  • 1 cup corn
  • 2 cups enchilada sauce (double-check label for gluten-free status)
  • 8-10 corn torillas
  • 2 cups shredded Mexican blend cheese
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder

Method
 

  1. To make the filling, mix chicken, beans, corn, enchilada sauce and spices in a bowl.
  2. In a greased 9x13 dish, layer tortillas, then filling, then cheese.
  3. Repeat layers. Finish with a final layer of cheese on top.

Notes

Print the recipe and this note using the “Print Recipe” button above, then cut out the note to include with your enchiladas and save the recipe card for your collection.
 
 
 
Bake at 375°F for 25–30 minutes until bubbly and heated through.
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