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
Chorizo con Huevos Breakfast Tacos
Grain-Free Enchilada Casserole
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!
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