Chicken Enchilada Casserole (“Stacked” Chicken Enchiladas)

This chicken enchilada casserole recipe -- a.k.a. "stacked chicken enchiladas" -- is simple to make, gluten-free and also easy to adapt to be vegan. Oh, and it's also CRAZY good.

Easy Chicken Enchilada Casserole | #mexican #glutenfree

My favorite foodie week of the year has finally arrived.

Yes, I’m well aware that most people I know get more excited about their annual Thanksgiving turkey-a-thon.  Or the arrival of summer grilling season out in the back deck.  But in my book, the best time of the year is when the rest of the world gets excited about eating what I basically crave on a daily basis — Mexican food!!!

Si, amigos.  

Anything that goes with chips and salsa is my happy place.

So I’m taking full advantage the week leading up to Cinco de Mayo (which serendipitously happens to be my Dos de Mayo birthday week) to have a little Mexican food fiesta on the blog, beginning with one of my favorite recipes — Chicken Enchilada Casserole.  Also known as Stacked Chicken Enchiladas.

This is basically a riff on my recipe for The Best Chicken Enchiladas Ever, made of course with my favorite homemade Red Enchilada Sauce.  But this version is slightly faster to make and also gluten-free!  It’s also easy to adapt to be vegan and dairy-free.  And easy to load up with your favorite toppings galore.  I made it for some friends this weekend and they basically agreed that every single one of you has to try it.  ;)

Easy Chicken Enchilada Casserole | #mexican #glutenfree

When I began converting my favorite enchiladas to be gluten-free a few years ago, one of the first problems I ran into was those darn corn tortillas.  Yes, yes, I know all of the tricks to warming them correctly so that they don’t tear.  But they can still be a pain to work with when it comes to enchiladas.  So one time I decided to try just stacking them with the other ingredients like a casserole…and the rest was enchilada history.

This truly is such an easy way to prepare enchiladas!  And it’s also easy to serve to a crowd, especially when people get all indecisive about whether they want a “half” or a “whole”.  Just have them cut out the slice of their choice.

Easy Chicken Enchilada Casserole | #mexican #glutenfree

If you happen to be vegan or dairy-free, these taste great with just adding extra beans and/or roasted veggies in place of the chicken and cheese.  Actually, my friend who taught me this recipe years ago was dairy-free and swore by adding lentils to her enchiladas instead of cheese.  Whatever works for you!

But whether you eat everything, or are on a gluten-free or vegan diet, you must try my homemade red enchilada sauce with these.  It is without a doubt what “makes” this recipe.  And it is super easy to make!!  All you basically need are a few spices, some vegetable or chicken broth, a bit of flour (you can sub in GF all-purpose flour), and it’s ready to go with just about 5 minutes of prep.  Pretty pretty please, don’t skip this step.  ;)

Easy Chicken Enchilada Casserole | #mexican #glutenfree

So to make the enchiladas, you’re basically going to literally stack the ingredients however you’d like.  I usually do a layer of enchilada sauce, then tortillas…

Easy Chicken Enchilada Casserole | #mexican #glutenfree

…then black beans and corn (or whatever other ingredients you’d like)…

Easy Chicken Enchilada Casserole | #mexican #glutenfree

…then green (or sauteed diced yellow) onions and shredded cooked chicken…

Easy Chicken Enchilada Casserole | #mexican #glutenfree

…then your cheese.  And then repeat two more times, so that you have three layers.

I then finish the enchiladas with a layer of tortillas topped with enchilada sauce.  Cover with aluminum foil and bake for about 20 minutes.  Then uncover and sprinkle with a little more cheese, and bake for an additional 10 minutes or until the cheese is nice and melted.


Easy Chicken Enchilada Casserole | #mexican #glutenfree

Then pile on your favorite toppings, like avocado, fresh cilantro and more green onions.  Sour cream might also be lovely.

Easy Chicken Enchilada Casserole | #mexican #glutenfree

Then serve it up!  It’s definitely not quite the same “look” as traditional enchiladas.  But holy smokes, are they good.  And they make this Mexi food lover very, very happy.  :)


Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)

This chicken enchilada casserole recipe (a.k.a. "stacked enchiladas") are simple to make, gluten-free, and MUY delicioso.


  • 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 scallions (green onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro


Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.

Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.

*If you are not using my enchilada sauce and would like this recipe to be gluten-free, be sure to check the label of store-bought sauces to find one that is GF.

*To make this recipe gluten-free, be sure to check the labels of all ingredients to double-check that they are made gluten-free.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Chicken Enchilada Casserole | #mexican #glutenfree

Leave a Comment:


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  1. Geneve — October 2, 2015 @ 10:05 am (#)

    Every time I read chicken cooked, I always wonder what’s the way you cook your chicken? I have tried various methods and am never quite satisfied. How do you do it so that the flavor works perfectly for your dish? Thank u!!!

    • Hayley @ Gimme Some Oven — October 2, 2015 @ 3:47 pm (#)

      Hi Geneve! Sometimes it’s just a store-bought rotisserie chicken that we shred, other times we LOVE this method:

  2. Debbie — October 15, 2015 @ 10:36 am (#)

    I can’t wait to make Stacked Enchilada for this weekend for a party! Sounds soooo good & easy! I’m planning to make your sauce too! Thank you!

    • Hayley @ Gimme Some Oven — October 15, 2015 @ 12:20 pm (#)

      Awesome Debbie, we hope you enjoy the enchilada casserole and the sauce! :)

  3. Jill — October 24, 2015 @ 1:35 pm (#)

    This unbelievably delicious!  I don’t normally like res enchilada sauce, but I made yours for the recipe and I absolutely loved it!  This was so quick and easy to make and everyone came back for seconds.  This is definitely added to my must make agaian and again list.  :)

    • Hayley @ Gimme Some Oven — October 24, 2015 @ 9:04 pm (#)

      Thanks Jill, that’s so awesome to hear! We’re happy it was a hit. :D

  4. Limary — November 2, 2015 @ 2:15 pm (#)

    I’m cooking this today, unfortunately not with your red sauce recipe because I bought one and I’m still having lots of them. I have the same issues with the corn tortilla I really hate that falls apart, I don’t know what to do to avoid that so I always buy the flour tortillas, except that this time I grabbed the wrong one  at the store so finding this recipe is a kitchen miracle to me. I did read the reviews and Geneve on October 15 ask you about the methods for cooked chicken… I think you put a link but doesn’t show up.

    • Hayley @ Gimme Some Oven — November 2, 2015 @ 7:43 pm (#)

      Hi there, here are our chicken recipes: We hope you enjoy! :)

  5. Jennifer — November 5, 2015 @ 4:06 pm (#)

    I would like to make this to freeze. Any recommendations for freezing?. And how long to cook?

    • Hayley @ Gimme Some Oven — November 5, 2015 @ 8:44 pm (#)

      Hi Jennifer! We suggest assembling them all the way (except for the cheese on top), then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the 3/4 cup of cheese, re-cover with the foil, and bake at 375 for about 30 minutes. Then remove the foil and bake for about 10-20 minutes (or until) bubbling and golden brown, with the cheese melted completely. We hope this helps! :)

  6. Deb Schmidt — November 8, 2015 @ 5:33 pm (#)

    Hatch Enchilada Sauce, both the red and the green, are GF. Very much enjoy this recipe! 

    • Hayley @ Gimme Some Oven — November 8, 2015 @ 6:18 pm (#)

      We’re glad you enjoyed these Deb, thanks for sharing! :)

  7. Anne Marie — November 9, 2015 @ 9:30 pm (#)

    This recipe was incredible!! I have Celiac Disease and this was amazing to taste, smell and eat!! Thank you!!

    • Hayley @ Gimme Some Oven — November 10, 2015 @ 8:30 am (#)

      Thanks Anne Marie, we’re so happy you loved these! :D

  8. Briana — November 11, 2015 @ 2:34 pm (#)

    Hi! I’m making this tonight. Just wondering how you like to cook the chicken. Thanks!

    • Hayley @ Gimme Some Oven — November 11, 2015 @ 2:57 pm (#)

      Hi Briana! It’s honestly totally up to you. Sometimes we just buy a rotisserie chicken, roast our own, poach it, or brine it. We hope you enjoy the recipe! :)

  9. Jamie — November 12, 2015 @ 12:43 am (#)

    Love this recipe. Do you happen to have an approx calorie count?  

    • Hayley @ Gimme Some Oven — November 12, 2015 @ 7:55 am (#)

      Thanks Jamie, we’re glad to hear that! Unfortunately though, we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  10. Rachel — November 12, 2015 @ 10:48 am (#)

    Just made the sauce and it is the best I have ever tasted!!! And so easy! I can’t believe it! Have you ever assembled this casserole in the morning and cooked later? Wasn’t sure if tortillas would get soggy or not?

    • Hayley @ Gimme Some Oven — November 13, 2015 @ 8:03 am (#)

      We’re so glad you enjoyed the sauce Rachel! We haven’t tried assembling the casserole in the morning and cooking later, but we think you’re right, that the tortillas would probably get soggy.

  11. Lorrie — November 18, 2015 @ 3:29 pm (#)

    We have decided to have a Mexican Feast instead of the traditional Turkey Feat this year for Thanksgiving……because I too am so thankful for Mexican food!! I will be making this dish instead of enchiladas! I.Cannot. Wait!!

    • Hayley @ Gimme Some Oven — November 18, 2015 @ 4:31 pm (#)

      That sounds perfect and so fun Lorrie! WE hope you have a blast, and that you and your friends/family love these! :)

  12. Esther — November 24, 2015 @ 1:05 am (#)

    Do you think this could be frozen? Without the avo and cilantro?

    • Hayley @ Gimme Some Oven — November 24, 2015 @ 11:14 am (#)

      Yes, definitely Esther! We hope you enjoy!


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