Gluten Free Red Chile Portobello Enchilada Casserole
This hearty, layered casserole is the kind of crowd-pleasing comfort food that makes you forget you're eating anything other than exactly what you wanted for dinner. Meaty roasted portobello strips, smoky black beans, and sautéed onion and red bell pepper are stacked between corn tortillas — which are naturally gluten free — and blanketed in a from-scratch red chile sauce made by simmering guajillo and ancho chiles until silky smooth. That sauce alone is worth the effort: deeply savory, slightly smoky, and rich with fire-roasted tomatoes and cumin. The whole thing gets buried under two full cups of melted Monterey Jack, so every slice pulls apart in the most satisfying way. One of the trickiest parts of making enchilada-style dishes without wheat is finding a sauce and tortilla combination that doesn't fall apart or taste like a compromise — here, corn tortillas hold their structure beautifully through the layering and baking process. Finish each of the six portions with a spoonful of sour cream and a handful of fresh cilantro for a little brightness against all that bold, earthy heat.
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Learn more →Ingredients
6 servings
For the filling
- 4 large portobello mushroom caps (about 1 lb total), stems removed
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
For the red chile sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 cups chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cloves garlic, peeled
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt
For the casserole
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the portobello caps gill-side up on a rimmed baking sheet and brush both sides with 1 tbsp of the olive oil. Roast for 18–20 minutes, until the caps are tender and have released most of their moisture. Remove from the oven and let cool slightly, then slice into 1/2-inch strips.
- 2
While the mushrooms roast, make the red chile sauce. Place the guajillo and ancho chiles in a medium saucepan and cover with the chicken broth. Bring to a simmer over medium heat and cook for 8–10 minutes, until the chiles are fully softened and pliable. Transfer the chiles and all of the broth to a blender. Add the fire-roasted tomatoes, peeled garlic, cumin, oregano, and salt. Blend on high until completely smooth, about 1 minute. Set aside.
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