Gluten Free “Stacked” Chicken Enchiladas

  • 75 mins
  • 17 ingredients


  • Vegetable Oil 2 Tbsp
  • All-Purpose Gluten-Free Flour 2 Tbsp
  • Chili Powder 4 Tbsp
  • Garlic Powder 1/2 tsp
  • Salt 1/2 tsp
  • Cumin 1/4 tsp
  • Oregano 1/4 tsp
  • Chicken or Vegetable Stock 2 Cups
  • Corn Tortillas, Halved 16
  • Black Beans, Canned, Rinsed and Drained 15 oz
  • Corn, Canned, Drained 15 oz
  • Green Onions, Thinly Sliced 6
  • Uncooked Diced Chicken 4 Cups
  • Jack Cheese, Chredded 3 Cups
  • Fresh Cilantro, Chopped 1/2 Cup
  • Avocado, Diced 1
  • Cayenne Pepper to taste

31988b8ec2a4c791b3307a477a513e48This 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.

Enchilada Sauce:


  1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the chili powder, garlic powder, salt, cumin and oregano. Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
  2. Use immediately or refrigerate in an air-tight container for up to two weeks.

If you are wary about heat/spice in your sauce, begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you’d like.


Stacked Enchiladas:


  1. Heat oven to 375 degrees F. Prepare a 9×13-inch baking dish with cooking spray.
  2. 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.
  3. 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).
  4. Cover the pan with aluminum foil, then bake for 20 minutes.
  5. 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.
  6. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions.
  7. Serve warm.


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