Gluten Free Enchilada Casserole 

Here is a family favorite dish that is gluten free and very versatile. It can be made any number of ways and still turn out delicious! 


 1-2 c. Chopped, cooked meat

2 cans refried beans 

Approx. 6 corn tortillas 

1/2-1 c. Salsa

1 can green chilies

1 can enchilada sauce, optional

Desired amount of shredded cheese

As you can see, I didn’t use any enchilada sauce this time, simply because I was out of it. But really, it is what makes this casserole extra good! I ended up using some tomato sauce to give this casserole some extra juice. And yeah, that’s homemade salsa in that jar; credits to my sister who makes the best salsa! 😊

First, you chop up your meat. This can be steak, chicken, hamburger or any leftover cooked meat you have in your frig that needs used. I had leftover baked chicken. 

Then you put your meat, salsa, and green chilies in a bowl and mix. You can use more or less salsa; more is better. I only put a half a can of green chilies in, because I have kids who notice if it’s too spicy. 

 Next, layer two corn tortillas in the bottom of a 9×13 glass pan or casserole dish.  

Open the cans of refried beans and layer on top. Then two more tortillas over the beans.  

Dump the meat mixture on next and then two more corn tortillas. 

Pour the enchilada sauce over it all and spread plenty of cheese on top. I used a taco blend here, but I’ve also used regular cheddar or even mozzarella. It doesn’t really matter. What matters is that you use cheese, any cheese, because we all know cheese is what makes it good, right?! 😉


Cover and stick it in a 350* oven for 35-40 minutes or until heated through. Serve with sour cream, shredded lettuce and chopped tomatoes. Delicious! 



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