Gluten Free Red Chile White Bean Enchilada Casserole
This layered casserole is pure weeknight comfort — smoky, deeply saucy, and satisfying in a way that makes it hard to believe it comes together with such straightforward ingredients. The red chile sauce is the real star, built from rehydrated guajillo and ancho chiles blended with fire-roasted tomatoes, garlic, and warm spices until silky smooth. Corn tortillas are naturally wheat-free, which means the whole dish holds together beautifully without any specialty substitutes or modified starches — just real, whole ingredients doing their job. The white bean and roasted vegetable filling adds hearty protein and a creamy texture that plays perfectly against the bold, earthy sauce. Layers of melted Monterey Jack pull everything together as it bakes, and that final uncovered stretch in the oven gets the cheese golden and bubbling at the edges. Letting it rest before cutting is the one step you don't want to skip — it's what keeps those gorgeous layers intact when you slice into it. Serves six, so it's ideal for a family dinner or a meal-prep situation where you want something genuinely craveable waiting in the fridge.
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Learn more →Ingredients
6 servings
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
- 3 cloves garlic, smashed
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
For the filling
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- salt and pepper to taste
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 375°F (190°C). Place the guajillo and ancho chiles in a large saucepan with the chicken broth and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 8 minutes, until the chiles are softened and pliable.
- 2
Transfer the softened chiles and broth to a blender. Add the fire-roasted tomatoes, smashed garlic, cumin, oregano, and salt. Blend on high until completely smooth, about 1 minute. Taste and adjust salt. Set the sauce aside — you should have about 3 cups.
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