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–+ servings
a glass 9 x 13 casserole pan with a batch of gf green enchilada chicken casserole on a counter with green chiles near by

Gluten Free: Easy Green Chicken Enchilada Casserole

When it comes to Mexican food for weeknight dinners, nothing beats a dish that’s both incredibly easy to prepare and irresistibly delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 6 people

Equipment

  • 9x13-Inch Glass Baking Dish
  • Measuring Cups and Spoons Set
  • Silicone Solid Turner and Spatula
  • Aluminum foil

Ingredients

  • 1 15 ounce can of your favorite green gluten-free enchilada sauce divided
  • 20 gluten-free corn tortillas
  • 3 cups cooked, shredded chicken or the meat from one Costco rotisserie chicken
  • 2 1/2 cups shredded cheddar cheese or Colby jack or a Mexican-style blend of your preference, divided. For Dairy free use a Vegan blend.

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a 9 x 13 glass baking dish, spread a little enchilada sauce, about 1/2 cup of gluten-free green enchilada sauce in the bottom of the casserole dish.
    1 15 ounce can of your favorite green gluten-free enchilada sauce
  • On top of the sauce lay 6 gluten-free corn tortillas, overlapping so they fit the dish.
    20 gluten-free corn tortillas
  • Spread 1 1/2 cups of cooked chicken that has been seasoned with taco seasoning, over the gluten-free tortillas.
    3 cups cooked, shredded chicken
  • (If you don't have a premade mix of taco seasoning, it includes chili powder, onion powder, garlic powder, paprika, oregano, and salt.)
  • Sprinkle 1 cup of shredded cheese evenly on top of the chicken.
    2 1/2 cups shredded cheddar cheese
  • Repeat steps 1-4 for another layer by first pouring half of the remaining green enchilada sauce over the chicken, followed by 6 more gluten free corn tortillas, 1 1/2 cups shredded chicken, and 1 cup of shredded Mexican style cheese.
  • Finally, top the entire casserole with 8 more GF corn tortillas.
  • Pour the rest of the GF enchilada sauce over the corn tortillas.
  • Top with the last 1/2 cup of shredded cheese.
  • Cover with aluminum foil so the top doesn't get crispy while the casserole cooks.
  • Bake for 30-35 minutes, or until cooked through.
  • Carefully remove from the hot oven and enjoy!

Notes

Serve with all your favorite Mexican toppings: shredded lettuce, sour cream, onion, cilantro, tomatoes, salsas...
If you haven't tried my Cilantro Lime Creama Sauce, I highly suggest serving it with this green chicken enchilada casserole.