Chicken Enchilada Casserole - Gluten Free
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder (I've substituted taco seasoning before when I was out of chili powder)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup diced tomato
- 1 (10 ounce) can tomato sauce
- 1 tablespoon cilantro, chopped (optional)
- 3 cups cooked chicken, boned, shredded
- 1 tablespoon lime juice
- 1 (16 ounce) jar salsa
- 10 corn tortillas
- 8 ounces shredded cheese (Monterey Jack, cheddar, or a Mexican blend your preference)
- sour cream, jalapenos, and cilantro for garnish (optional)
directions
- Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
- Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)
- Spread one half of the jar of salsa in an ungreased 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
- Top with chicken mixture; sprinkle with half of the cheese.
- Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
- Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.
- Adapted from Valerie and Woman’s World.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden.
My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep.
We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist.
I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others.
My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.