Gluten-Free Cheesy Chicken Enchilada Casserole

Get it on Google Play

Get it on Google Play


2 cups chopped cooked gluten-free chicken breast

1 can stewed diced tomatoes with jalapeños, drained

1 can black beans, drained, rinsed

1 tablespoon chopped seeded jalapeño chili

1 teaspoon chili powder

½ teaspoon dried oregano leaves

1 can traditional chicken cheese enchilada flavor soup

8 gluten-free corn tortillas cut into fourths

2 cups gluten-free shredded Mexican cheese blend

2 cups gluten-free corn tortilla chips, coarsely crushed


1. Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chili, spices and 1 cup of the soup.

2. Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.

3. Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.

Bon Appetit!

Go To Top