Enchilada Casserole (Grain-Free/Gluten-Free)

Enchilada casserole is one of my favorite meals! My Grandpa used to make it for me when I was growing up and it was always such a treat. Instead of rolling the tortillas like traditional enchiladas, enchilada casserole is layers of tortillas, enchilada sauce, meat and cheese. I usually make enchilada casserole with corn tortillas, but to make this version grain-free, I used Siete Cassava Flour Tortillas and it turned out great!

Of course I had to eat my casserole with Spicy Mama Hot Sauce because I put it on everything! It’s so good! This hot sauce is a spicy blend of Habanero and Fresno peppers combined with the unique and tangy flavor of Tamarind (Tamarindo in Spanish). The sauce is a medium heat that allows for bold and flavorful experience. Spicy Mama Tamarindo Hot Sauce will quickly become your favorite! You can buy your bottle at spicymamahotsauce.com.

Enchilada Casserole Ingredients

• Shredded chicken (I used my Slowe Cooker Shredded Chicken breast but rotisserie chicken works great also. You can also use ground beef instead of chicken.)
• Grain-free tortillas (I used Siete)
• Red enchilada sauce
• Black olives
• Green onions
• Mexican Cheese
• Avocado oil

How I Made This Enchilada Casserole

• Step one: Preheat your oven to 350 degrees Fahrenheit.
• Step two: Add your shredded chicken to a bowl and add about 1/4 of a cup of enchilada sauce to your shredded chicken and combine. Taste your chicken to see if it needs any salt and pepper and set aside.
• Step three: Add avocado oil to a 12-inch cast iron skillet over medium-high heat. Once the oil is hot, add 2 tortillas to skillet and fry for about 15 seconds on both sides, 30 seconds total. Remove tortillas from skillet, add to a plate lined with a paper towel and set aside. Continue this step for the remaining 10 tortillas.
• Step four: Once all of the tortillas have been fried, drain the oil from the skillet. Pour a little enchilada sauce in the skillet, enough to cover the bottom of the pan. Add four tortillas to the skillet and cover with enchilada sauce, about 1/2 of a cup. Next, top the tortillas with about half of the shredded chicken. Add 4 more tortillas on top of the chicken and cover with another 1/2 of a cup of enchilada sauce. Add the remaining shredded chicken on top of tortillas. Next, add the remaining 4 tortillas on top of the chicken and cover with the remaining enchilada sauce.
• Step five: Top casserole with shredded cheese, olives, and green onions.
• Step six: Bake covered for 20 minutes. Remove cover and bake for another 10 minutes.
• Step seven: Serve and enjoy!

More Grain-Free Recipes the Entire Family Will Love

Hamburger Animal Style Fries

Chorizo con Huevos Breakfast Tacos

Mexican Inspired Meatloaf

Grain-Free Enchilada Casserole

5 from 1 vote

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Servings 8

Ingredients

  

• 3 to 4 Cups of shredded chicken (rotisserie works great)
• 12 grain-free tortillas (I used Siete)
• 2 10 oz cans of red enchilada sauce
• 1 can of sliced black olives
• 1 cup of green onions, chopped
• 2 cups of shredded Mexican Cheese
• 1 cup of avocado oil

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit.
• Add your shredded chicken to a bowl and add about 1/4 of a cup of enchilada sauce to your shredded chicken and combine. Taste your chicken to see if it needs any salt and pepper and set aside.
• Add avocado oil to a 12-inch cast iron skillet over medium-high heat. Once the oil is hot, add 2 tortillas to skillet and fry for about 15 seconds on both sides, 30 seconds total. Remove tortillas from skillet, add to a plate lined with a paper towel and set aside. Continue this step for the remaining 10 tortillas.
• Once all of the tortillas have been fried, drain the oil from the skillet. Pour a little enchilada sauce in the skillet, enough to cover the bottom of the pan. Add four tortillas to the skillet and cover with enchilada sauce, about 1/2 of a cup. Next, top the tortillas with about half of the shredded chicken. Add 4 more tortillas on top of the chicken and cover with another 1/2 of a cup of enchilada sauce. Add the remaining shredded chicken on top of tortillas. Next, add the remaining 4 tortillas on top of the chicken and cover with the remaining enchilada sauce.
• Top casserole with shredded cheese, olives, and green onions.
• Bake covered for 20 minutes. Remove cover and bake for another 10 minutes.
• Serve and enjoy!