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Chicken Enchilada Casserole is so easy and tasty. Great dinner for left overs, too. | tiaskitchen.com/chicken-enchilada-casserole-recipe-gluten-free

Chicken Enchilada Casserole Recipe (Gluten-Free)

  • Author: Tia
  • Total Time: 1 hour
  • Yield: 8 1x

Ingredients

Units Scale
  • 2 tbs High Heat Oil (like Avocado Oil)
  • 1 large Onion (chopped)
  • 1/2 lb Carrots (chopped)
  • 1 Red Bell Pepper (chopped)
  • 1 Yellow Bell Pepper (chopped)
  • 3 – 4 Celery Stalks (chopped)
  • 1 small Zucchini (chopped – optional)
  • 1 lb Chicken (cooked and chopped)
  • Gluten Free Enchilada Sauce (click here for recipe)
  • Corn Tortillas
  • 12 oz. Shredded Mexican Blend Cheese

Instructions

  1. Preheat oven to 350 F.
  2. Heat oil in a large pan on medium heat.
  3. Add onions and carrots and sauté until onions are translucent.
  4. Add bell peppers, celery (and zucchini if using) and sauté until soft. Remove from heat.
  5. Layer in 9 x 13 casserole pan – enchilada sauce, tortillas, 1/2 veggie mix, 1/2 chicken, and cheese.
  6. Then layer again.
  7. The layer tortillas, enchilada sauce and cheese.
  8. Bake for 25 – 30 minutes until heated thoroughly.
  • Prep Time: 30 mins
  • Cook Time: 30 mins

Find it online: https://tiaskitchen.com/chicken-enchilada-casserole-recipe-gluten-free/