With the weather turning cooler, comfort foods like this gluten-free casserole really hit the spot. With the holidays right around the corner, this is one dish to put on your to-make list. It’s easy to put together and is a great make-ahead dish.
Joe loves any meal that’s got a Mexican or Tex-Mex feel to it. Me? I’m happy when I can make a delicious meal on busy nights. I’m happy when he’s happy, too.
Instead of using canned beans, I made a big batch of my Restaurant Style Black Beans and froze what I didn’t need. I also cooked a whole chicken and made 4 quarts of chicken broth at the same time. Yes, it takes some time to make your own beans and cook your own chicken. There are benefits, though.
A one pound bag of beans costs around $1.00 and makes the equivalent of 5 to 6 cans of beans. When I cook a whole chicken and make broth, not only is the nutritional value of the broth higher than what you buy at the store but I can freeze around 4 quarts of broth. You save at least $10 and everything has been cooked in your own kitchen. There’s always extra chicken that I can use in other recipes, too.
Other Gluten-Free Comfort Food:
- Chicken Tetrazzini with Broccoli from Gluten-Free Homemaker
- Tomatillo Turkey Chili from Tasty Eats at Home
- Vegan Sweet Potato Chili from A Year of Slow Cooking
- Pulled Barbeque Chicken Sandwiches from SS&GF
A simple and flavorful casserole that's perfect for a crowd. Assemble the casserole ahead of time and bake several hours later. Or, freeze and thaw overnight in the refrigerator before baking.
- 1 tablespoon canola or grapeseed oil
- 1 large yellow onion, small dice
- 3 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1 1/2 (14.5 ounce) cans diced tomatoes, pureed in a blender or food processor
- 1/2 cup of your favorite salsa
- 3/4 teaspoon kosher salt, or more
- several turns of the black pepper grinder
- 3 cups Restaurant Style Mexican Black Beans or 2 (15 ounce) cans black beans, drained and rinsed
- 3 cups cooked chicken
- 8 - 10 corn tortillas
- 8 ounces Monterey Jack cheese, grated
- Light sour cream
- Chopped green Onions
- Preheat the oven to 350F.
- Heat the oil in a large skillet over medium low heat. Add the onion and cook until translucent, 5 - 8 minutes.
- Add garlic and cook until fragrant, about one minute.
- Stir in cumin and oregano and cook several minutes.
- Add tomatoes, salsa, salt, and pepper. Bring to a boil and reduce to a simmer for 5 minutes.
- Stir in black beans and chicken. Heat through. Taste and adjust seasoning as needed
- Spread 1/3 of the chicken and bean mixture into the bottom of a 3 1/2-quart casserole dish. Top with 4 - 5 tortillas and half of the cheese.
- Add another third of the chicken and bean mixture and top with 4 - 5 tortillas.
- Put final third of the chicken and black mean mixture on top of the tortillas. Top with the remaining cheese.
- Cover and bake for 40 - 45 minutes. Uncover and bake for another 10 minutes, until edges are bubbly.
- Let stand for 5 minutes before serving.