Creamy Chicken Enchilada Casserole – CF, GF, DF

Chicken Enchilada Casserole with Gaucamole
Chicken Enchilada Casserole with Gaucamole

An allergy-friendly creamy Tex-Mex casserole and a use up for chip crumbs!

I have to give kudos to Leanne Vogel for the “cheesy sauce” recipe. I had been working through a couple of challenges that both came together in this one recipe. I have a family favorite chicken casserole recipe that calls for layering corn tortillas in a monterey jack and sour cream sauce. That recipe causes problems for me with both the corn tortillas and the cheesy sauce. 🙁

Leanne’s sauce is basically a béchamel sauce enriched with eggs. I wish I’d thought of it! It provides the creaminess and richness of a cheese sauce without the dairy.

My corn tortilla substitution came from my own frugal nature. I hate spending so much money on food to just throw it away. So what was I to do with the chip crumbs from my favorite corn chip substitute? I collected them in a quart jar while waiting for inspiration.

Chicken Enchilada Casserole layers
Chicken Enchilada Casserole layers

I found one use as a topping for my Turkey Sloppy Joes. I thought of trying my hand at chilaquiles and that reminded me of my family favorite chicken enchilada casserole. The chip crumbs work beautifully in the casserole dish! This recipe worked so well, I’d consider buying a bag of chips just to make this dish!

I may still try to make a chilaquiles recipe, but today is all about the chicken enchilada casserole!

5.0 from 1 reviews
Chicken Enchilada Casserole - CF, GF, DF
Prep time
Cook time
Total time
A great allergy-friendly Tex-Mex casserole.
Recipe type: Main Dish
Cuisine: Tex-Mex
Serves: 16
  • ¼ cup grass-fed butter or coconut oil
  • 3 Tbsp arrowroot starch
  • 2 cups nut milk (I make mine a blend of almond and brazil nuts.)
  • 1½ tsp sea salt
  • 1 tsp lemon juice
  • ½ tsp each of onion powder, garlic powder, paprika
  • 3 eggs, whisked
  • ½ cup fresh parsley, chopped
  • 1 medium onion, chopped and sweated
  • 1 lb. cook chicken, chopped (or leave out for a vegetarian dish)
  • ¼-1/2 roasted peppers, diced (depends on spice preference)
  • 1 lb. black beans, cooked (optional)
  • 1 cup Spanish rice (optional)
  • 9 oz. white bean chips (I use Beanitos)
  1. Preheat the oven to 350°F. Grease a 9x9 baking pan with butter or coconut oil.
  2. Melt the butter in a small saucepan then stir in the arrowroot starch to form a roux.
  3. In a bowl, combine the nut milk, salt, lemon juice, garlic powder, onion powder, and paprika.
  4. Slowly pour the milk mixture into the roux while whisking. When the mixture is smooth, remove from the heat and allow to cool for 15 minutes.
  5. Whisk the eggs into the cooled mixture. Stir in the parsley, onion, chicken, and roasted peppers.
  6. Spread a single layer of white bean chips in the bottom of the greased pan.
  7. Spoon a think layer of the chicken sauce over the chips to cover.
  8. Alternate chips and chicken mixture finishing with a final layer of crumbled chips.
  9. Optional: You can also add layers of spanish rice and black beans for more tex-mex yumminess!
  10. Bake for 30 minutes until the top is brown and bubbly.
  11. Let rest for 15 minutes then serve with guacamole.
If you tolerate dairy, monterey jack cheese is excellent in this recipe.
If you tolerate yeast but not dairy, go for some non-dairy cheese.
I've tried this recipe with roasted cubanelles and poblanos. The cubanelles are milder. So choose according to your comfort level with spicy heat!


Roasted cubanelles and poblanos
I shared this recipe with Made by YouMad SkillsMouthwatering MondaysSimple Supper, Turn It UpSee Ya in Gumbo, Happiness is HomemadeWeeklyMeal PlanMix It UpWhat to DoMuch Ado About MondayAllergy Free Wednesdays, WNWNW, WFMW, Real Food Wednesday, Thursday Favorite Things, Recipe Roundup, Full PlateDelicious DishMostly Homemade, Hearth & Soul, Fat Tuesday, Inspire Me Monday, Inspire Me Tuesday, One Project at a Time, What’d You Do This Weekend, Handmade Tuesdays, Frugal Crafty Home, What to Do, Tuesdays with a Twist, Try a New Recipe, Marvelous Mondays, Tasty Tuesday, Anti-procrastination Tuesday, Thank Goodness It’s Monday, My Favorite Things, Sew Darn Crafty, Clever Chicks, Creative Monday, Sweet & Savory, Round Tuit, Recipe of the Week, Simple Life Sunday, Munching Mondays, Simple SaturdayReal Food RecipeMotivation Monday and Saturday Night Fever.
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8 Responses to Creamy Chicken Enchilada Casserole – CF, GF, DF

  1. Karen says:

    Thank you! Looking forward to making these soon. Haven’t had enchiladas since going GF and corn-free nearly 4 years ago.

  2. Claire says:

    Whoo this looks nice and tasty, love anything with chicken in it 🙂

    Thanks for sharing at Creative Mondays..

  3. Kim says:

    This recipe looks delicious! I, too, am allergic to corn, and wanted to let you know I had build-up reactions to Beanitos (black bean variety) a couple years ago. They were labeled corn-free (and appeared to be according to the ingredient label) back then, if I remember correctly; I realize they might have changed the ingredients/processing, but thought I’d post here in case someone starts having some corn-allergy-related issues they can’t pinpoint. I make my own chips by using this recipe from tintedblack on the Delphi Corn Forum site (make tortillas, then cut like pizza, spray/brush oil, sprinkle with salt, bake at 400 for about 10 minutes or until crisp):
    I am beginning to try more gluten-free baking, and use the flour suggestions from Shauna James Ahern and the Chef:
    Thanks for the recipes, Jillian!

    • Kim, You make a good point. That’s why I suggested a corn chip substitute opposed to recommending a specific brand since not all brands are available to all my readers and everyone’s sensitivities are different. If you can make your own chips that’s going to be the best!

  4. Joy says:

    This sounds wonderful, and so nice to have an allergy friendly version. Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday morning 🙂

  5. swathi says:

    Delicious chicken enchilada casserole, thanks for sharing with Hearth and soul blog hop, pinning.

  6. Miz Helen says:

    We love a good Enchilada Casserole and this looks like a great recipe. Hope you are having a great week and thanks so much for sharing your post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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