Stack it, bake it, devour it! These Gluten Free Stacked Chicken Enchiladas are so easy and delicious that you’ll wonder why you ever bothered rolling enchiladas in the first place.
If enchiladas and lasagna had a baby, this Gluten Free Stacked Chicken Enchiladas Recipe would be it. It’s a 'Mexican lasagna', where all the flavors of your favorite enchiladas—savory chicken, cheesy goodness, and spicy enchilada sauce—are stacked up in easy layers. The best part? No fussy rolling or folding tortillas here. This is the lazy person's (aka genius’s) way to get all the enchilada flavor you crave with a fraction of the effort.
With just a handful of ingredients (most of which you already have in your fridge or pantry), this meal will have you feeling like the culinary boss you are. We're using rotisserie chicken to keep it lazy, corn tortillas to keep it gluten free, and cheese to, well, keep it delicious. Plus, this stacked version of enchiladas means no messy rolling or tearing tortillas. Just layer, bake, and boom—you’ve got a weeknight dinner that’s way more satisfying than that salad you were thinking about. Spoiler alert: you can even freeze it for later.
And if you want a different spin to satisfy for Mexican cuisine cravings, try our Gluten Free Taco Rice Casserole or Gluten Free Fish Tacos with Cabbage Slaw
Why You'll Love This Gluten Free Stacked Chicken Enchiladas Recipe:
Effortless Layers: Forget the delicate art of rolling—this is all about the stack. Maximum enchilada goodness with minimal fuss.
Gluten Free Without the Guilt: We’re using corn tortillas, which are naturally gluten free and taste awesome. Just double-check that label on your rotisserie chicken and enchilada sauce!
Meal Prep Master: This recipe can go from oven to freezer, making it perfect for those nights when cooking feels like an Olympic sport.
Customizable Toppings: Feeling fancy? Top your enchilada tower with sour cream, avocado slices, and chopped cilantro. It’s like adding the final touches to a masterpiece—or at least to a pile of cheesy goodness.
Ingredients
2 cups shredded rotisserie chicken (gluten free – give that label a double-check if store-bought)
1 ½ cups gluten free enchilada sauce (store-bought or homemade, your choice!)
8-10 small corn tortillas (gluten free, naturally)
1 ½ cups shredded cheese (Mexican blend or cheddar works a treat)
1 small onion, diced
1 cup black beans, drained and rinsed
1 cup frozen corn, thawed
½ tsp cumin
½ tsp garlic powder
½ tsp chili powder
Salt & pepper to taste
Olive oil for cooking
Optional toppings: Chopped cilantro, sour cream, sliced avocado (for that extra flair)
Instructions
Preheat with Purpose: Preheat your oven to 350°F. If you're making this ahead to freeze, you can skip the oven bit (or pretend to preheat to feel productive).
Sauté those Veggies: Drizzle a bit of olive oil into a skillet over medium heat. Toss in the diced onion and sauté for about 3-4 minutes, until soft, fragrant, and maybe bringing a tear to your eye. Add the shredded chicken, black beans, corn, and the magical spice trio—cumin, garlic powder, and chili powder. Stir, letting everyone mingle for another 3-4 minutes.
Stacking the Layers of Joy: Grab a 10-cup Tupperware or any oven-safe dish, and spread a thin layer of enchilada sauce across the bottom (like the saucy foundation of a flavour tower). Place 2-3 corn tortillas on top – overlapping is encouraged, because this is about taste, not tortilla pageantry. Now, spread a third of your chicken mixture over the tortillas, sprinkle with cheese, and drizzle a bit of enchilada sauce. Repeat this glorious layering until you’ve run out of ingredients, space, or the sheer willpower to resist sneaking bites.
Bake it to Bubbling Bliss: If you’re dining now, pop this beauty into the oven, uncovered, for 20-25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and calling your name.
Or Freeze It for Later: If you’re prepping for future-you, let it cool completely before wrapping it tightly in plastic wrap and foil. This gem will keep happily in the freezer for up to 3 months.
Reheating Like a Boss: When you’re ready to dig in, bake the frozen stack at 350°F for 40-45 minutes. If you were clever enough to thaw it overnight, cut that time down to 25-30 minutes.
Storage Tip:
This enchilada stack fits snugly in a 10-cup Tupperware, making it perfect for meal prepping. You can easily divide it into portions to stretch this deliciousness over a few days. Just remember: the more cheese, the better.
Final Thoughts
If you're looking for an easy weeknight meal that doesn’t taste like cardboard, this Gluten Free Stacked Chicken Enchilada Recipe is your new go-to. Packed with flavor, simple to make, and gluten free without tasting like sadness, it’s basically everything you need in your life right now. So, get stacking, and thank me later!
This layered bake is the definition of comfort food with a bit of zest. Whether you're digging in tonight or defrosting for a future feast, this one’s sure to be a hit. Cheers to easy dinners, cheesy layers, and gluten free goodness!
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