Gluten Free Black Bean and Corn Chicken Enchilada Casserole

Total time1 hr 5 min

Prep time20 min

Cook time40 min

Gluten Free Black Bean and Corn Chicken Enchilada Casserole

This bubbling, cheesy casserole is the kind of weeknight dinner that earns a permanent spot in the rotation — layers of smoky, spiced chicken, hearty black beans, sweet corn, and melty Mexican blend cheese all baked together in one satisfying dish. The enchilada sauce is made completely from scratch using chili powder, smoked paprika, cumin, and tomato sauce, so you know exactly what's going into it — no mystery thickeners or wheat-based additives hiding in a store-bought can. Corn tortillas do the heavy lifting as the layering base, naturally free from gluten and sturdy enough to hold everything together without turning to mush. Poaching the chicken breasts directly in the skillet keeps the meat incredibly tender before it gets shredded and tossed with diced green chiles and a hit of extra cumin for depth. The whole thing comes together in a 9x13 baking dish, covered in foil for the first stretch of baking and then uncovered just long enough to get that irresistible golden, bubbly cheese on top. A five-minute rest before slicing is all that stands between you and a clean, layered portion that holds its shape beautifully on the plate. Finish with a dollop of sour cream and a scatter of fresh cilantro, and you've got a crowd-pleasing dinner that serves six without any compromise on flavor.

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Ingredients

6 servings

For the enchilada sauce

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
1 can (15 oz) tomato sauce
1 cup chicken broth
½ tsp salt

For the filling

1 ½ lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 ½ cups frozen or canned corn kernels, drained if canned
1 can (4 oz) diced green chiles
½ tsp ground cumin
¼ tsp salt

For the casserole

12 gluten free corn tortillas (6-inch)
2 cups shredded mexican blend cheese

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
2
Make the enchilada sauce: Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, and dried oregano and stir constantly for about 30 seconds, until fragrant. Pour in the tomato sauce and chicken broth, add the salt, and stir to combine. Bring to a simmer and cook, stirring occasionally, for 8–10 minutes, until the sauce thickens slightly and coats the back of a spoon. Remove from heat.

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