Gluten Free Enchilada Casserole with Homemade Tortillas or Store-Bought
Imagine gooey, stretchy cheese, creamy beans (red or black), and tortillas that actually taste like real tortillas. Then add some enchilada sauce, red or green. What is it? My gluten free enchilada casserole recipe! You can use store-bought tortillas. Rudi’s makes excellent gluten free tortillas. You can roll them and they don’t break. I imagine other brands are available as well. I haven’t tasted Udi’s yet. However, I supply you with several homemade recipe choices in the tips section. My fave is gluten free naan, thinly rolled. Enjoy!
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Gluten Free Enchilada Casserole
51
Yield: Makes 4 servings
A hearty and delicious gluten free dinner recipe for Mexican food lovers. Use your favorite store-bought, gluten free tortillas or make your own.
Ingredients:
1 lb. boneless, boneless, skinless chicken breasts, cut into about 2 x 3-inch pieces
2 cups soft shredded cheese (such as Monterey Jack) (I used cheddar) (Daiya or Follow Your Heart for dairy-free)
7-8 gluten free tortillas (see Tips section for homemade recipes)
1 15-oz. can gluten free refried beans (I often use La Preferida Refried Black Beans)
Instructions:
Add chicken to a medium-size saucepan, cover with water, and bring to a boil. Simmer for about 30 minutes. Drain and set aside to cool. Once cool enough to handle, shred chicken using your hands; and set aside.
Preheat your oven to 375ºF.
Distribute a tiny bit of enchilada sauce in the bottom of a 9 x 9 dish.
Line the bottom with tortillas (use pieces of another tortilla to cover the corners.
Add a layer of each of the following: thin layer of refried beans, chicken, and cheese. then repeat beginning with a little sauce. End with the top layer of tortillas and top that with a super thin layer of beans or sauce, and cheese. (You'll probably use about a total of 2/3 cup refried beans, 2 cups of shredded chicken, 1 cup cheese, and about 1 1/2 cups enchilada sauce.
Cover the dish with parchment and then foil (the parchment prevents the food from absorbing the aluminum); and bake for about 30 minutes.
Remove the parchment and foil and bake an additional 5 minutes or until cheese begins to brown and the sauce begins to bubble.
Remove from oven and set aside to rest for at least 15 minutes in order for it to set. Slice and serve; and garnish as desired (cilantro, parsley, sliced green onions, chopped lettuce, and/or sour cream).
If I made this casserole one day, cooled it and put it in the fridge, would it be good the next day? Just wondering as I'm going on a holiday and always take prepared food to rewarm and eat. This one sounds yummy, but not sure if it would be good as leftovers and reheated. Would the tortillas go mushy? I would used store bought ones. Thanks for any advice. I'm alway looking for something new and interesting to take away with me.
MsGF,
I am sure tortillas vary from brand to brand, but I often have reheated enchiladas. However, I add a bit of additional sauce to them. Gluten-free tortillas tend to absorb liquid quickly.
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If I made this casserole one day, cooled it and put it in the fridge, would it be good the next day? Just wondering as I'm going on a holiday and always take prepared food to rewarm and eat. This one sounds yummy, but not sure if it would be good as leftovers and reheated. Would the tortillas go mushy? I would used store bought ones. Thanks for any advice. I'm alway looking for something new and interesting to take away with me.
MsGF,
I am sure tortillas vary from brand to brand, but I often have reheated enchiladas. However, I add a bit of additional sauce to them. Gluten-free tortillas tend to absorb liquid quickly.
Carla