Missing food with a little Latin flare on the GAPSdiet or other grain-free diet? This chicken enchilada casserole recipe delivers! Grab it below.
One thing you never get over missing on a grain-free diet is Mexican food. If you want to know the truth, every once in a while the craving gets the best of me and we go out and indulge. But that indulgence will inevitably result in feeling yucky later, so I wanted to try my hand at a grain-free version of my favorite chicken enchilada casserole recipe, and I’ve got to say, it really is satisfying!
This recipe works if you’re on the GAPS diet, a primal-style diet, or if you lean towards paleo (just skip the cheese and sour cream; see notes below). Best of all, it replaces difficult-to-digest grains with vegetables! What could be better than sneaking vegetables into a gooey, warming, kid- and husband-pleasing casserole?!
It’s delicioso!(Try not to make fun of me; I never took high school Spanish. What can I say? The only Spanish I know, I learned from Dora the Explorer.)
Cheesy chicken enchilada casserole, two ways
If you’re able to tolerate dairy, great! Leave the recipe as-is and cheese it up. You’ll get the most delicious, authentic flavor this way. However, if you’re dairy-free, all is not lost!
To make this chicken enchilada casserole recipe dairy-free, you’ll need to whip up my dairy-free queso dip recipe, hold the ground beef. You’ll then use the dip in place of the cheese and sour cream in the casserole.
If you’re keeping track, yes, that’s a lot of homemade components going into this single recipe. But hear me out.
If you make a batch of my cauliflower sauce to go in this recipe, you can use leftovers for chicken and broccoli alfredo with spaghetti squash. Yum! The same goes for homemade salsa verde and queso dip: make ’em once, use the leftovers later.
Really, I see it as a win-win, and when you get used to making everything from scratch, it doesn’t seem so daunting, I promise. Plus, with any luck, you’ll have leftovers from this green chicken enchilada casserole.
The more the merrier- this casserole is for sharing!
I love making big casseroles because it means we’ll have leftovers (ok, sometimes we have leftovers; we do have four hungry boys to feed!), which means one less meal for me to cook later.
Print Recipe
Grain-Free Chicken Enchilada Casserole
Servings: 8 servings
Author: Jaclyn Harwell
Ingredients
- 1 head of cabbage
- 2 cups of shredded cooked chicken
- 2 cups of salsa verde buy a clean versionOR check out Stupid Easy Paleo'sRoasted Salsa Verderecipe.
- 2 cups of shredded cheddar or jack cheese leave out for dairy-free; see note below.
- 1 cup ofcauliflower sauce
- 1 chopped onion
- 1/2 cup sour cream make homemadecreme fraicheor look for a clean store-bought version like Organic Valley or Kalona Supernatural; skip for dairy-free
- salt and pepper to taste
- Note: if you would like to make this chicken enchilada casserole recipe without dairy omit the shredded cheese and sour cream and replace with this dairy free queso, leaving out the ground beef.
Instructions
Preheat the oven to 350º.
Chop the cabbage in thin slices and set aside.
Combine the salsa verde,cauliflower sauceand sour cream and mix well to create an enchilada sauce. (See note for dairy-free option.)
Layer 1/3 of the cabbage slices in the bottom of a large casserole dish; top with 1/3 of the shredded chicken, followed by 1/3 of the sauce, 1/3 of the chopped onion, 1/3 of the shredded cheese, and salt and pepper.
Repeat step four for two more layers.
Add extra cheese to the top for flavor if you'd like. Trust me, you'd like.
Cover dish and cook for 35-40 minutes. Remove cover and cook for another 15 minutes so that the cheese becomes a little brown and bubbly on top.
Remove from oven and let cool before serving with guacamole, cilantro, salsa, sour cream, or whatever your heart desires!
Note: if using dairy free queso in place of cheese and sour cream, leave out ground beef and combine with salsa verde and cauliflower sauce.
Share using a link below for that grain-free friend who may be missing chicken enchiladas!
Want more super easy meal ideas for paleo, GAPS, and gluten- and grain-free diets? Click below to get my free e-book “Our Top Five 30 Minute Meals!
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FAQs
Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.
How do you make enchilada casserole not soggy? ›
To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.
Are enchiladas better with corn or flour? ›
Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.
How do you cook real good chicken enchiladas? ›
Preparation Instructions
Leave enchiladas wrapped in film and poke holes to ventilate. Place tray in microwave and heat on high for 3 1/2 minutes. Let sit 1 minute. Enjoy!
What makes enchiladas taste better? ›
Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!
Which sauce is better for enchiladas? ›
Las Palmas makes the best green enchilada sauce at the grocery store. It's a little tangy, super savory, and it tastes very fresh, even though it's canned enchilada sauce. If you're a green sauce lover, you will be thrilled with this premade enchilada sauce. You won't just want to stop at enchiladas!
Should enchiladas be covered when baking? ›
Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.
Why are my chicken enchiladas soggy? ›
If you are actually following a quality enchilada recipe, you should have already dipped your tortillas into your chosen sauce before baking. This process softens the tortilla and infuses it with flavor, so if you just dump the rest of the good stuff on top of your dish before baking, you are begging for a soggy mess.
Do you put enchilada sauce on the bottom of the pan? ›
Putting it all together
Take both of the casserole dishes and smear 1/4 cup of sauce on the bottom of each pan. Then take a tortilla and spoon 1-2 scoops of meat mixture into the tortilla.
What cheese is best for enchiladas? ›
Pepper jack is great too. Queso fresco is soft, not greasy when it melts, cotija adds a dry saltiness to green enchiladas, combine with Jack which is like asadero, mozzarella, or queso quesadilla. If you don't have options, buy a blend and add pepper jack. Use a fresh cheese, like panela or canasta.
Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years.
Are chicken enchiladas better with green or red sauce? ›
If you are making enchiladas, you may be wondering, “Which sauce should I use?” This is an excellent question, and the most straightforward answer is whatever you prefer. If you are making beef enchiladas, it is more common to pair them with a red sauce, and chicken enchiladas usually have a green sauce.
What's enchilada sauce made of? ›
What is Enchilada Sauce? Red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce made out of ancho/ pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc. all blended together then simmered until thickened.
Can you pre make enchiladas or will they get soggy? ›
If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.
Do enchiladas taste better with corn or flour tortillas? ›
Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.
Is it better to cook enchiladas covered or uncovered? ›
It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.
What is the best cheese to melt on enchiladas? ›
Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.
