Gluten Free Red Chile Pork Tenderloin Enchilada Casserole
This layered casserole is pure comfort food — smoky, saucy, and deeply satisfying in a way that feels like it took far more effort than it actually did. The red chile sauce is built from scratch using dried guajillo and ancho chiles simmered with chicken broth, fire-roasted tomatoes, onion, and garlic, then blended until silky smooth, which means you get bold, complex flavor without relying on any store-bought packets that might sneak in hidden additives. Corn tortillas stand in naturally as the layering element here, making the whole dish inherently wheat-free without any substitutions or specialty products required. The pork tenderloin gets a quick sear with cumin and smoked paprika before being sliced and layered in, so every bite has that gorgeous caramelized crust tucked between the sauce and melted Monterey Jack and cheddar. Baking it covered first and then uncovered gives you a bubbling, golden top that looks seriously impressive straight out of the oven. It serves six, making it an ideal weeknight dinner that also holds up beautifully for leftovers. Finish it with a dollop of sour cream and a handful of fresh cilantro and you've got a showstopper on the table.
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Learn more →Ingredients
6 servings
For the pork
- 2 pork tenderloins (about 1 lb each), silver skin removed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
For the red chile sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups chicken broth
- 1 medium white onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp kosher salt, plus more to taste
For the casserole
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
- 1 cup shredded cheddar cheese
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the dried guajillo and ancho chiles in a medium saucepan with the chicken broth, onion, garlic, cumin, and oregano. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes, until the chiles are fully softened and the onion is tender.
- 2
Transfer the chile mixture to a blender along with the fire-roasted tomatoes and 1/2 tsp kosher salt. Blend on high until completely smooth, about 1 minute. Taste and adjust salt. The sauce should be pourable and coat a spoon lightly; if it seems very thick, stir in a splash of water. Set aside.
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