Six-Layer Chicken Enchilada Casserole (Gluten Free)

Quick, easy, affordable! This high protein meal couldn’t be any easier, especially when using leftover chicken. This version has six delicious layers: rice, beans, corn, chicken, tortillas, and cheese. Easily modify for a dairy-free, vegetarian, and/or vegan version.

The best of cheesy chicken enchiladas, but in casserole form. With six delicious layers, this casserole does not disappoint!

Key Ingredients

Here’s what you’ll need to make this recipe:

• Chicken - Use chicken breast or thighs, your choice!

• Rice - Choose a long-grain white rice.

• Onions

• Bell Pepper

• Black Beans - Choose an unsalted canned variety.

• Corn - Frozen yellow or white corn works great for this recipe.

• Enchilada Sauce - Store-bought or check out my recipe here.

• Corn Tortillas

• Cheese - Cheddar, mozzarella, or Monterey jack - whatever you have on hand will do.

• Olive Oil

• Seasonings - Chili powder, paprika, cumin, garlic powder, salt, and pepper

• Cilantro - Choose fresh cilantro when in season! Otherwise, dried works just fine.

How to Make

As always, this recipe is simple and easy to make, using whole ingredients. Here’s where to start:

First, preheat your oven to 350 degrees F. Prepare a casserole dish by coating with cooking spray. As the oven preheats, we’ll prepare the various layers (from bottom to top):

• Rice - Cook your rice according to the instructions on the package. Since we’re going to be baking the casserole, cook to al dente. Once al dente, add enchilada sauce and mix in the rice. This will be our bottom layer of the casserole.

• Black beans and veggies - First, saute diced onions and diced bell peppers on the stovetop in olive oil. Once soft, add a black beans (drained and rinsed) and a small amount of water. Cook for two or three minutes. I like to partially mash the black beans, but feel free to keep them whole if you prefer.

• Corn - This is the easiest layer. Use frozen corn (yellow or white). No need to cook in advance, as we’ll be baking the casserole.

• Chicken - I typically make this casserole with leftover chicken (breast or thighs). If you don’t have leftover chicken on hand, store-bought rotisserie chicken is a good swap. Note: this recipe calls for cooked chicken. If you need to prepare the chicken, give yourself some extra time to bake 1-2 chicken breasts until fully cooked. Dice or shred your chicken to add to the casserole - your preference!

• Corn Tortillas - This most important aspect of this layer is soaking the corn tortillas in enchilada sauce. Check out my enchilada sauce recipe here. Otherwise, store-bought is fine (but be sure to check sodium content and other added ingredients!). For this step, warm up enchilada sauce in a shallow saucepan on the stovetop. Once warm, soak corn tortillas in the sauce, one at a time. Layer soaked tortillas on the casserole. This will create a soft and chewy top layer to this enchilada casserole! Add any excess enchilada sauce on top.

• Cheese - Last but not least! Shredded cheese will be our top layer. I prefer to use a block of cheese and freshly shred when assembling. Pre-shredded cheese will work too, but it does not melt as well. Any type of cheese (cheddar, mozzarella, Monterey jack) will work - use whatever you have on hand!

Once assembled in your casserole dish, bake in the oven for 35-45 minutes, until the cheese is golden brown and the casserole is bubbly.

Remove from oven and let the casserole cool slightly before cutting and serving. Top with fresh cilantro and extra enchilada sauce, if desired.

It’s that easy! Enjoy!

How to Serve

Enjoy this casserole on its own as a full meal! Cool and store in a sealed container in the fridge for up to 5 days.

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RECIPE

Six-Layer Chicken Enchilada Casserole

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Serves: 8

GLUTEN-FREE

INGREDIENTS

• 1 cup long-grain white or brown rice

• 2 cups water

• 1 can black beans

• 1/2 medium yellow onion, diced

• 1 medium bell pepper, diced

• 1 1/2 cup red enchilada sauce

• 1 cup frozen corn

• 2 cups chicken, cooked and diced

• 6-8 corn tortillas

• 1 tablespoon olive oil

• 1 cup cheddar cheese, shredded

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Prepare a 9x12 casserole dish by coating with cooking spray.

2. Cook rice according to the instructions on the package. Cook to al dente. Once cooked, add 1/2 cup enchilada sauce and mix into the rice. Set aside.

3. In a separate saucepan, saute diced onions and diced bell peppers on the stovetop in olive oil. Once soft, add a black beans (drained and rinsed) and 1/4 cup of water. Cook for two or three minutes. Once softened, partially mash the black beans using a fork or potato masher.

4. In a separate saucepan, heat the remaining 1 cup of enchilada sauce until warm and starting to bubble. Turn off heat. Taking one corn tortilla at a time, submerge into enchilada sauce. Flip to coat both sides. Carefully transfer the soaked tortilla to a plate and set aside until ready to assemble casserole.

5. Assemble the casserole with six layers(from bottom to top):

   • Rice (prepared in #2 above)

   • Black beans and veggies (prepared in #3 above)

   • Corn (frozen)

   • Diced chicken (pre-cooked)

   • Corn tortillas

   • Shredded cheese

6. Once assembled in your casserole dish, bake in the oven for 35-45 minutes, until the cheese is golden brown and the casserole is bubbly.

7. Serve when hot. Add chopped fresh cilantro as garnish.

NOTES

Cool and store in a sealed container in the fridge for up to 5 days.