Vegetarian Gluten Free Black Bean and Corn Chicken Enchilada Casserole
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Learn more →Ingredients
6 servings
For the enchilada sauce
- 2 tbsp olive oil
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp salt
For the filling
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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
Ingredient noteSome cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
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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