CHICKEN ENCHILADAS STACKED - (Free Recipe below)

CHICKEN ENCHILADAS STACKED – (Free Recipe below)

CHICKEN ENCHILADAS STACKED – (Free Recipe below)

 

This recipe for chicken enchilada casserole (sometimes known as “stacked enchiladas”) is easy to make, gluten-free, and really delicious.

TIME TO PREPARE: 20 MINUTES 30 MINUTES TO COOK TOTAL TIME: 50 MINUTES

INGREDIENTS:

3 cups red enchilada sauce (my gluten-free* homemade red enchilada sauce recipe is strongly recommended)

2 (15 ounce) cans black beans, washed and drained 16 corn tortillas, halved

6 scallions (green onions), thinly sliced

1 (15 ounce) can whole kernel corn, drained (about 1.5 pounds)

3 cups shredded Monterrey Jack or Mexican blend cheese shredded cooked chicken

1 peeled, pitted, and diced avocado

1/2 cup chopped fresh cilantro, loosely packed

Preheat the oven to 375 degrees F. Using cooking spray, coat a 9×13-inch baking dish.

Pour about 3/4 cup enchilada sauce into the baking dish and spread it around until it is completely covered. Cover the entire dish with a layer of approximately 8 tortilla halves. 1 cup black beans, 1/2 cup corn, and a fourth of the green onions should be distributed evenly. Then top with roughly 3/4 cup shredded cheese and a heaping cup of chicken. Add a second layer of tortillas, sauce, beans, corn, green onions, chicken, and cheese, and repeat. Finally, a layer of tortillas, sauce, beans, corn, green onions, chicken, and cheese is added. After that, add a final layer of tortillas and sauce.

(save 3/4 cup of cheese to add halfway through baking) Bake for 20 minutes after covering the pan with aluminum foil.

Remove the pan from the oven and the aluminum foil from the oven. Return the enchiladas to the oven, uncovered, for 10 minutes, or until the remaining 3/4 cup of cheese has melted. Remove the skillet from the heat and top with the remaining green onions, avocado, and cilantro. Warm the dish before serving.

*If you’re not using my enchilada sauce and want to make this gluten-free, check the label of store-bought sauces to see if they’re gluten-free.

*To make this dish gluten-free, double-check that all ingredients have been made gluten-free on their labels.

Green onions are high in vitamin C, fiber, folic acid, vitamin B6, and magnesium, and low in saturated fat, salt, and cholesterol, and offer numerous health benefits. Carbohydrates and potassium are found in abundance in onions.