Gluten Free Dairy Free Chicken Enchilada Casserole

Total time1 hr 10 min

Prep time20 min

Cook time45 min

Gluten Free Dairy Free Chicken Enchilada Casserole

Layers of corn tortillas hold up beautifully here, soaking in smoky red enchilada sauce without turning mushy, while shredded chicken gets simmered with black beans, diced tomatoes and green chiles, and a warm blend of cumin, chili powder, and smoked paprika for real depth. Melty shredded cheese blankets every layer, and the top gets bubbly and bronzed under a final uncovered bake. A scatter of green onion and fresh cilantro at the end brightens the whole thing up. It's hearty, saucy, and built for scooping straight from the baking dish. This one's a solid pick for a gluten free dinner rotation, no special hunting required for the main components. Leftovers reheat just as well the next day, if there are any.

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Ingredients

6 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
½ tsp ground black pepper
1 tbsp olive oil

For the filling

1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chiles, drained
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika

For the casserole

2 cans (10 oz each) red enchilada sauce
12 corn tortillas (6-inch)
1.5 cups dairy free cheese, shredded

For serving

2 green onions, thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with the salt and pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.

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