Gluten-Free Cheesy Chicken Enchilada Casserole

Gluten-Free Cheesy Chicken Enchilada Casserole
Preparation time
10 mins
Cooking time
30 mins
Easy Recipes
8 people

Gluten-Free Cheesy Chicken Enchilada Casserole.

Cheesy enchiladas just got easier in this quick gluten-free casserole. A new go-to dish for your next potluck.


Gluten-Free Cheesy Chicken Enchilada Casserole



  • 2 cups chopped cooked gluten-free chicken breast
  • 1 can (14.5 oz) stewed diced tomatoes with jalape?os, drained
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 tablespoon chopped seeded jalape?o chile
  • 1 teaspoon chile powder
  • 1/2 teaspoon dried oregano leaves
  • 1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
  • 8 gluten-free corn tortillas (6 inch), cut into fourths
  • 2 cups gluten-free shredded Mexican cheese blend (8 oz)
  • 2 cups gluten-free corn tortilla chips, coarsely crushed


  1. Heat oven to 375°F. Grease 13×9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalape?o chile, 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.

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *