gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Super Simple Enchilada Casserole
I love Mexican food.
I love authentic Mexican food, kinda sorta Mexican food, trashy street Mexican food, you name it, I’ll probably eat it. However, it’s not always friendly to those of us who have to eat gluten and dairy-free. Especially the traditional gooey, cheesy, yummy saucy things that I like to order. This gluten-free and dairy-free enchilada casserole is delicious and gets rave reviews every time I make it.
Super Simple Enchilada Casserole
Pre-heat oven to 375°
1 Package Corn Tortillas
1 1/2 Cans Rosarita Enchilada Sauce (It’s gluten-free) or I now like to make my own by using Against All Grain’s Enchilada Sauce Recipe (It freezes well too!)
1 1/2 Cans Rosarita Low Fat Refried Black Beans or You can make your own by mashing 2 cans of rinsed organic black beans with about 1 Tablespoon of olive oil or avocado oil
1 Package Daiya Cheddar Style Shreds
1 lb. Ground Beef
1 Yellow Onion, diced
1 Red Jalapeno Pepper, diced with seeds and membrane
Open re-fried beans or make your own and set aside. Place the enchilada sauce in a small sauce pan and heat until warm. Place the hamburger, onion, and jalapeno in a large skillet and cook until meat is done, drain oil if necessary.
Spray a 9×11 baking dish lightly with non-stick spray and layer four tortillas on the bottom.
Pour a ladle of sauce over the tortillas.
Add about 1/2 of the beans and spread them out a little bit.
Add about 1/3 of the meat mixture.
Sprinkle with a little cheese and then do the process all over again until you run out of ingredients. I think I did three layers with about a cup of sauce left over. You don’t want it too juicy. The picture below is after the third layer before going into the oven. The third layer gets a more generous helping of cheese.
Spray a piece of tin foil and cover. Bake in a pre-heated oven until bubbly, about 3o-35 minutes or so. Top with green onions and tomatoes before serving.
16 Comments on “Super Simple Enchilada Casserole”
Leave a comment
gluten free zen 
That looks incredible, and soo fresh!!!
LikeLike
Yummy! Me encanta 😉
LikeLike
Pingback: Cheesy Grilled Tuna with Spinach | gluten free zen
Pingback: Mexican Enchilada Casserole | Ily's Kitchen
Looks delicious! I’m going to make this for girls night tomorrow night 🙂
LikeLike
It is SO good, hope you love it! Let me know how it goes. 🙂
LikeLike
Hi there! This looks amazing! I would just like to point out within the recipe you say “flour” tortilla when you mean to say “corn” tortilla. Thanks for a yummy recipe!
LikeLike
Hi and thank you for stopping by and commenting. Actually, it says “layer FOUR tortillas” not flour. But thank you for alerting me regardless.
LikeLiked by 1 person
Can you substitute chicken, turkey, or another ingredient (suggestions welcome) for the beef?
LikeLike
Hi Ashley! Yes, absolutely. You could do ground chicken or turkey or shredded. You could do buffalo meat too. And if you’re interested in a vegan dish, you could probably even layer it with roasted root vegetables and onions. It could really be a pretty versatile dish. Let me know how it goes! 🙂
LikeLike
This looks like a great easy recipe; I’m going to make it for my sister-in-law who’s about to have a baby. I want to freeze it so she can bake it as needed, but since I haven’t made it before, I don’t know what to recommend for baking it — bake from frozen, doubling the time, or thaw in fridge and bake as directed?
LikeLike
It is SO easy and delicious! In fact, it’s my most shared recipe for four years running now. I would recommend thawing first, then baking. You may also want to send an extra side of enchilada sauce along too because the tortillas may soak up some of the existing sauce while thawing. 🙂
LikeLike
Good tip; thank you for the speedy response! About to assemble it now.
LikeLike
Oh good! 🙂
LikeLike
Pingback: November’s Monthly Menu | The Heart Overflows
Pingback: 101 Gluten-free Dairy-free Casserole Recipes - Rachael Roehmholdt