Gluten-Free Green Chile Chicken Enchilada Casserole

Prep Time: 20 minutes | Cook Time: 30-35 minutes | Total Time: 50-55 minutes

If you've ever had to skip a family dinner favorite because of gluten or dairy, this one's for you. This creamy chicken enchilada casserole brings all the classic, bubbly comfort you've been missing. We used Clean Monday Meals Cream of Chicken and Taco Seasoning to get that rich, savory flavor without any dairy. It’s pure weeknight bliss, and the best part is, you won’t even notice it’s a healthier version.

Ingredients:

For the Sauce:

• 3/4 cup Clean Monday Meals Cream of Chicken powder

• 2 cups water

• 1 (4 oz) can diced green chiles (mild or hot, depending on preference)

• 2 teaspoons Clean Monday Meals Taco Seasoning

For the Casserole:

• 3 cups cooked and shredded chicken (a rotisserie chicken works great)

• 10-12 gluten-free corn tortillas

• 1 (15 oz) can black beans, rinsed and drained

• 1 cup frozen or canned corn kernels, drained

• 2-3 cups shredded Monterey Jack, cheddar, or a Mexican blend cheese, divided (or use a dairy-free shredded cheese)

• 1/2 cup chopped fresh cilantro (optional)

Optional Garnishes:

• Sour cream or plain Greek yogurt (or use a dairy-free sour cream or yogurt alternative)

• Sliced avocado or guacamole

• Additional chopped cilantro or green onions

• Salsa

Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Make the Sauce: In a medium saucepan, whisk together the Clean Monday Meals Cream of Chicken powder and the water until smooth. Add the diced green chiles and Clean Monday Meals Taco Seasoning. Cook over medium heat, stirring occasionally, until the mixture begins to simmer and thickens into a creamy sauce. Remove from heat and set aside.

3. Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, and corn. Stir in about 1/2 cup of the prepared sauce to coat the mixture. Stir in about 1 cup of the shredded cheese and the chopped cilantro, if using.

4. Assemble the Casserole:

• Spread about 1/4 cup of the remaining sauce over the bottom of your prepared baking dish.

• Place a layer of 3-4 corn tortillas over the sauce, slightly overlapping as needed to cover the bottom of the dish.

• Spoon half of the chicken and bean filling evenly over the tortillas.

• Sprinkle about 1/2 cup of shredded cheese over the filling.

• Repeat the layers: a layer of tortillas, the remaining chicken and bean filling, and another 1/2 cup of cheese.

• Top with a final layer of tortillas. Pour the remaining sauce over the top layer of tortillas, spreading it evenly to cover them completely.

5. Bake: Sprinkle the remaining shredded cheese over the top of the casserole. Bake, uncovered, for 30-35 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.

6. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the layers to set and makes it easier to serve. Garnish with your favorite toppings and enjoy!