Chicken Enchilada Casserole (Gluten/Dairy Free)

wyattmadeline
Sep 12, 2015
1 min read

I have been craving some "comfort" food, so when I walked passed the enchilada sauce in the aisle at the store, I knew I had to make Chicken Enchilada Casserole!

But there was one problem....cheese!

Sometimes eating dairy free is a real bummer, especially when I LOVE cheese soooo much. I searched the pinterest world for a good recipe, but most of them are simply gluten free, not dairy free. And simply taking the dairy out for most of them didn't work. Then I stumbled across this recipe from For This Season and loved it! I especially love how she lays her tortillas in the dish-definitely check out her pictures (and original recipe). I tweaked it a bit in order to use things around the house and it was fabulous. If you are trying to eat gluten/dairy free, check this out! :D

Ingredients:

2 Cups Chicken Breast (cooked-I used canned since thats what I had)

1 Can Black Beans

1 Can Corn

2 Cups Rice

1 Large Can Enchilada Sauce, Separated

1 Can Diced Olives (optional)

1/4 Cup Sauteed Onions (or chopped green onions)

Small Tortillas (corn/gluten free-it takes 12 for 3 layers)

Directions:

*Preheat oven to 350*

~In a large bowl, combine chicken through onion, (save 1/4 can enchilada sauce for the bottom and top)

~ In a casserole dish, pour half the remaining can of enchilada sauce. Starting with the tortillas, alternate layers of tortilla and filling, finishing with a layer of tortillas. Pour the other half of enchilada sauce over the tortillas.

~Bake 30 minutes (warm and bubbly).

~*optional: top with cilantro, avocado, and fresh tomatoes*

Happy Eating!