March 12, 2013 (Updated April 29, 2021)

Gluten Free Mexican Chicken Casserole

by Anne Mauney, MPH, RD

Gluten Free
33 comments

Good morning! I made a delicious and simple dinner last night that was so good I just have to share it with you guys. Introducing: Gluten Free Mexican Chicken Casserole!

mexican chicken casserole

As you know, I’m working on getting all my recipes entered into my Recipage; for new recipes, I’ll be entering them directly into Recipage when I first create them. That means you guys will have an easier time printing them! 🙂
I was originally planning on making my Healthy Chicken Enchiladas (click for recipe), but was in the mood to get creative based on what we had on hand, so a new creation was born! Scroll down to see some pictures of the process, followed by the full recipe.
 
In addition to being delicious, this was really quick and simple to make, too! Layering the tortillas:
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I love these Ezekiel sprouted corn tortillas – no weird additives or hydrogenated (trans fat) ingredients.
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The chicken/black bean/avocado/yogurt/etc. mixture – looks gross but it was REALLY good. I used a rotisserie chicken from Whole Foods for the chicken – quick and easy. Plus, now we still have some chicken left to use in meals later this week!
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Instead of sour cream, I used Greek yogurt – my favorite is Stonyfield’s Greek 0% plain. It’s organic and doesn’t have any additives.
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For the guacamole, I used store bought but you can make your own if you want. Whole Foods has epic guacamole.
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Spreading the mixture onto the tortillas:
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And then putting on the top layer of tortillas and topping it with the enchilada sauce, cheese, and cilantro!

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I used this enchilada sauce, also from Whole Foods. If you want to make your own, check out my recipe for homemade enchilada sauce (it’s within the recipe for my Healthy Chicken Enchiladas)!

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15ish minutes later and it was ready to eat.

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  So good – Matt and I both loved it. Serve alone or with a side salad. Enjoy!

Mexican Chicken Casserole

Mexican Chicken Casserole
May 5, 2019 by Anne

This super creamy and cheesy Mexican chicken casserole is gluten free, and lightened up by replacing sour cream with Greek yogurt!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield
Serves 4 to 6
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Ingredients:

  • 2 C cooked chicken, hand torn (tip: use a rotisserie chicken to save time!)
  • 1 (15 oz) can black beans (with juice - don't drain it)
  • ¾ C guacamole
  • ¾ C nonfat plain Greek yogurt
  • Juice from 1 fresh lime
  • ½ tsp. cracked pepper
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 (8 oz.) package red enchilada sauce
  • 12 small corn tortillas
  • Extra virgin olive oil or cooking spray, as needed
  • ½ C shredded sharp cheddar cheese
  • Fresh cilantro, chopped (as much as you like!)

Instructions:

  1. Preheat oven to 350. In a large bowl, mix together the cooked chicken, black beans, guacamole, yogurt, lime juice, cracked pepper, cumin, and chili powder. You can mix some fresh chopped cilantro in here, too.
  2. Lightly oil/cooking spray a 13 x 9 baking dish.
  3. Lay 6 of the tortillas into the baking dish so that they cover the bottom as fully as possible.
  4. Place chicken/bean/etc. mixture on top of tortillas, spreading it out evenly.
  5. Place remaining tortillas on top of the mixture, again spreading them out so they cover everything. Pour the enchilada sauce on top, followed by the cheese and then the cilantro.
  6. Cover with foil and bake at 350 degrees for 15 to 20 minutes, or until cheese is melted, sauce is bubbling, and enchiladas are hot. Serve warm and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


- anne

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33 comments
  • Healthy Eater
    Looks delicious!
    Reply
  • Lauri
    This looks amazing - Approx how many servings would you say it is?
    Reply
    • Anne P
      The serving size is shown in the recipe (next to Ingredients) -- it serves 4 hungry people, or maybe 6 if you're having a side salad with it.
      Reply
      • Lauri
        Whoops! Read over it too fast - Thanks!
        Reply
  • K
    I've never thought of mixing guac in with the chicken mixture. Genius! I usually cook my chicken in the crockpot so it's ready to go when I get home from work. I usually dump some salsa and green chilies over some boneless/skinless chicken breasts and it is super easy to shred.
    Reply
  • Meg
    You know the show Semi-Homemade with Sandra Lee on Cooking Network? Well, this looks like a much more appetizing version of something she would make (I think a lot of her stuff is gross, sorry). I love that you show how quick and painless it can be to throw together a fresh meal that is both delicious and nutritious.
    Reply
    • Anne P
      I haven't heard of that! Glad my recipe sounds more appetizing. :)
      Reply
  • JeenaTeeCee
    This looks really yummy--I am looking forward to trying it. I use Frontera salsa for a salmon dish using a Rick Bayless recipe, but have never tried the enchilada sauce before.
    Reply
    • Anne P
      I haven't tried their salsa but I loved the enchilada sauce!
      Reply
  • Kris S
    Yum.. looks delicious.. and I miss Mexican food.... France FAIL!
    Reply
  • Karen @ Runner Girl Eats
    This looks great. I've been on a taco kick lately so this would be perfect for switching it up without shocking myself with change ;)
    Reply
  • Meghan @ After the Ivy League
    This looks so good! I think my family (my sister and mom are also usually GF) would love it too, I gotta keep it in mind for the next family dinner!
    Reply
  • Gail
    Don't understand how corn is GF. It has gluten. Even the Celiac Disease Foundation says it is safe. Checkout Dr. Osbourne's views and findings on this subject. http://www.glutenfreesociety.org/gluten-free-society-blog/is-corn-gluten-really-safe-for-those-with-gluten-sensitivity/ Help! I'm so confused.
    Reply
    • Anne P
      Everything I've heard and read says corn (in its natural state) is gluten free. The main concern is processed versions of corn that may have been cross-contaminated or genetically modified. Read this: http://celiacdisease.about.com/od/glutenfreegrains/f/Is-Corn-Gluten-Free.htm. And if you're really concerned, just use brown rice tortillas for this recipe instead. :)
      Reply
      • Valerie
        Agreed- also a quick note to say that the majority of corn tortillas seem to be produced on equipment with wheat, so there is potential for cross contamination at that level of production (as opposed to cross contamination in the field). The corn tortillas you used in the recipe actually likely fit that category as the company that makes them does not list them on their website as gluten-free. A nice alternative for tortillas is Rudi's Tortillas - they have brown rice flour but other whole grain gluten-free flours and are pliable and easy to work with :)
        Reply
        • Anne P
          Thanks for the heads up!
          Reply
          • Valerie
            You're welcome :) They have spinach and fiesta ones in addition to plain, and both work really well in Mexican flavored dishes. :)
            Reply
            • Valerie
              PS - sorry for the multiple comments. The Rudi's tortillas are certified GF using one of the gold standard certifications. Udi's also just introduced GF tortillas with the same certification, but those contain eggs, so I can't speak to how they taste. I have read good reviews though :)
              Reply
              • Anne P
                Awesome, thank you! Great tips.
                Reply
  • Angie
    Sounds great and simple! Can't wait to try.
    Reply
  • Gina
    Just made this for dinner tonight and it was easy and yummy. I used ancho chile powder, which gave the dish a smoky flavor. Thanks for another great recipe!
    Reply
    • Anne P
      Yum I'll have to try that next time!
      Reply
  • Deb
    If I could just make a suggestion, for people who are new to the Gluten Free World, please put in your recipes that they need to purchase only Gluten Free enchilada sauce and I don't know of any stores that I would purchase a rotisserie chicken. They are usually not Gluten Free either to the contamination or spices that they put on the chicken. This recipe looks very good and I can't wait to try it.
    Reply
    • Anne P
      This is a great tip - thank you!
      Reply
  • Donna
    I made this tonight and it was a huge hit!! I added some green chiles to the chicken mixture and it was DELISH!!! Thanks for sharing!!
    Reply
  • Katrina
    Thanks for this recipe, can't wait to try it! So we have to cover the tray with foil on top before placing into oven?
    Reply
    • Anne
      Yep! Helps to keep the tortillas from drying out.
      Reply
  • Nancy @ imadethisdish
    Hi Anne. Thanks for sharing such a lovely recipe. I am a comfort food fanatic, but it's not easy to find a good healthy version them. So glad I came across your website! It looks so simple and yummy! The best part is that most ingredients listed here, most of us probably already have at home.
    Reply
  • Dharma
    What is the nutritional value? This is a great and very fast recipe.
    Reply
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