Chicken Enchilada Casserole
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Cook time: 
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Serves: 8 servings
This Chicken Enchilada Casserole recipe is so simple to make, gluten-free and super delicious! It's sure to be a healthy family favorite!
  • 3 cups red enchilada sauce, homemade or store bought*
  • 16 corn tortillas
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 green onions, thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken
  • 3 cups shredded sharp cheddar cheese
  • 1 avocado, peeled, pitted and diced
  • ½ cup chopped fresh cilantro
  1. Heat oven to 375 degrees F. Coat a 9x13 inch baking dish with olive oil or butter.
  2. Pour about ¾ cup enchilada sauce in the baking dish and spread until the bottom of the dish is coated. Top with a layer of about 8 tortillas so that the entire dish is covered. Feel free to tear the tortillas in halves. Sprinkle evenly with about 1 cup black beans, ½ cup corn and ¼th of the green onions. Then top with a heaping cup of the chicken and about ¾ cup of cheese.
  3. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese.
  4. Finish with a final layer of tortillas and sauce, reserving about ¾ cup of cheese to add during the baking.
  5. Cover the pan with aluminum foil, then bake for 20 minutes.
  6. Remove the foil, sprinkle with remaining cheese, then return to the oven (uncovered) and bake for 10 more minutes, or until the cheese is melted.
  7. Remove pan from the oven. Sprinkle with avocado, cilantro, and remaining green onions. Serve warm and enjoy!
* If you're wanting this recipe to be gluten free, make sure to double check every ingredient to make sure they are made gluten free.
Nutrition Information
Serving size: ⅛th Calories: 410 Fat: 10.9 Saturated fat: 4 Unsaturated fat: 3.7 Trans fat: 0 Carbohydrates: 42.8 Fiber: 8.7 Protein: 33.3
Recipe by Feel Great in 8 Blog at