Gluten Free Chicken Enchilada Casserole

Total time1 hr 10 min

Prep time25 min

Cook time40 min

This layered casserole builds a deeply flavorful sauce from scratch, blooming cumin, smoked paprika, oregano, and chili powder before simmering it down with diced tomatoes and green chiles until thick and glossy. Juicy shredded chicken and sweet red bell pepper get tossed right in that sauce, then layered between corn tortillas with plenty of melty cheddar for that classic bubbling, golden top. Corn tortillas hold up beautifully here, giving each layer structure without turning mushy, and the whole thing bakes into neat, sliceable squares. It's a cozy, crowd-pleasing dinner with real Tex-Mex flavor in every bite, and it happens to be a great fit for a gluten free table. Scatter on extra scallions and cilantro before serving for a fresh, bright finish.

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Ingredients

6 servings

For the enchilada sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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½ cup scallion greens, thinly sliced
2 tbsp gluten free flour
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chili powder
1 can (14 oz) diced tomatoes, drained
1 can (4 oz) diced green chiles
1 ½ cups chicken broth
½ tsp salt

For the filling

2 lb boneless, skinless chicken breasts
1 tbsp garlic-infused oil
1 medium red bell pepper, diced
½ tsp salt

For the casserole

12 small (6-inch) corn tortillas
2 cups shredded cheddar cheese

For serving

¼ cup scallion greens, thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2
Make the sauce: Heat 2 tbsp garlic-infused oil in a large saucepan over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes. Sprinkle in the gluten free flour and stir constantly for 1 minute, until the mixture looks dry and slightly golden.

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