My sister-in-law first made us this White Chicken Enchilada Casserole — Gluten Free Version Included and my family devoured it! I asked her for the recipe, and she told me she had just made it up and would have to write it down. I was majorly impressed. 

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Every time I make this White Chicken Enchilada Casserole the leftovers do not last long! My husband is not even a big fan of homemade Mexican food, but he loves this. 

I have also noticed that it is difficult to find casserole recipes for gluten-free diets. Has anyone else noticed this? So, I’m pretty excited to find and share a gluten-free casserole with you all! 

White Chicken Enchilada Casserole Ingredients

• Corn Tortillas (for gluten-free) or Flour Tortillas 
• 2-3 chicken breast
• Taco seasoning packet (gluten-free or homemade, find my recipe here)
• Olive oil
• white onion, chopped
• 2 bell peppers, chopped
• 1 Tablespoon minced garlic
• Spanish Rice (use an Uncle Ben’s Ready Rice – Spanish Style rice packet for regular, or make homemade for gluten-free, see notes below) 
• 12 ounces Mexican Queso
• 9 ounces milk
• 1 cup shredded Monterey Jack cheese

White Chicken Enchilada Casserole Directions

1. Start your Spanish rice packet or a pan of rice.
2. While your rice is cooking, dice your chicken and sauté in a skillet with the taco seasoning packet and some olive oil. When chicken is almost done, add the chopped onion, bell peppers, and garlic. Sauté until onion and peppers are tender. 
3. Add cooked Spanish rice to the chicken, onion, and pepper. 
4. In a microwave-safe bowl, add 12 ounces of shredded or cubed Queso to 9 ounces of milk. Heat for 30-second intervals, stirring in between until evenly melted. Add 1/4 of the cheese to the chicken and rice mixture. 
5. If using corn tortillas: in a 13×9 inch baking dish cover the bottom of the pan with corn tortillas (some will overlap). Add 1/2 of the chicken and rice mixture. Next, add another layer of corn tortillas, half of the remaining melted Queso, the rest of the chicken and rice mixture. Lastly, add a third layer of corn tortillas, the remaining Queso, and top with Monterey Jack Cheese. (This layering is similar to how you would layer a lasagna). 
6. If using flour tortillas: lay our a flour tortilla and fill with chicken mixture, roll up and place seam-side down in a deep baking dish, repeat. This will make 10-12 enchiladas, depending on how full you fill them. When the pan is full, pour the remaining Queso on top and spread evenly. Add shredded Monterey Jack cheese.
7. Bake in 400° oven for 30 minutes until cheese bubbles.

Spanish Rice Directions

If you need a homemade gluten-free Spanish Rice recipe to add to your Chicken Enchilada Casserole, this is the one I use. However, any recipe for Spanish Rice will work just fine. 

• 1 cup white rice
• 16 ounces of your favorite salsa
• 1 3/4 cup water
• Cilantro for garnish (optional) 

Add all ingredients, besides the cilantro, to a saucepan. Stir together then cover with a lid. Heat until it boils, then reduce to a simmer. Simmer for 20 minutes or until all the liquid is absorbed by the rice. 

White Chicken Enchilada Casserole -- Gluten Free Version Included

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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Ingredients

• Corn Tortillas (for gluten-free) or Flour Tortillas
• 2-3 chicken breast
• Taco seasoning packet (gluten-free or homemade, find my recipe here)
• Olive oil
• white onion, chopped
• 2 bell peppers, chopped
• 1 Tablespoon minced garlic
• Spanish Rice (use an Uncle Ben’s Ready Rice – Spanish Style rice packet for regular, or make homemade for gluten-free, see notes below)
• 12 ounces Mexican Queso
• 9 ounces milk
• 1 cup shredded Monterey Jack cheese

Instructions

1. Start your Spanish rice packet or a pan of rice.
2. While your rice is cooking, dice your chicken and sauté in a skillet with the taco seasoning packet and some olive oil. When chicken is almost done, add the chopped onion, bell peppers, and garlic. Sauté until onion and peppers are tender. 
3. Add cooked Spanish rice to the chicken, onion, and pepper. 
4. In a microwave-safe bowl, add 12 ounces of shredded or cubed Queso to 9 ounces of milk. Heat for 30-second intervals, stirring in between until evenly melted. Add 1/4 of the cheese to the chicken and rice mixture. 
5. If using corn tortillas: in a 13×9 inch baking dish cover the bottom of the pan with corn tortillas (some will overlap). Add 1/2 of the chicken and rice mixture. Next, add another layer of corn tortillas, half of the remaining melted Queso, the rest of the chicken and rice mixture. Lastly, add a third layer of corn tortillas, the remaining Queso, and top with Monterey Jack Cheese. (This layering is similar to how you would layer a lasagna). 
6. If using flour tortillas: lay our a flour tortilla and fill with chicken mixture, roll up and place seam-side down in a deep baking dish, repeat. This will make 10-12 enchiladas, depending on how full you fill them. When the pan is full, pour the remaining Queso on top and spread evenly. Add shredded Monterey Jack cheese.
7. Bake in 400° oven for 30 minutes until cheese bubbles.

Notes

See blog post for Gluten-Free Homemade Spanish Rice recipe

Enjoy!

Anna

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