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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.
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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
Much love,
Amy
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.
Ingredients
- 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
- Salsa
- Chopped green Onions
- Avocado
Instructions
- 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.
Noelle (@singerinkitchen)
posted on October 21, 2011 at 10:27 am
Yeah, this looks real delicious! YUM!
[Reply]
Melanie
posted on October 21, 2011 at 12:18 pm
I’m so excited to find this recipe! I used to make a recipe that was similiar (King Ranch Chicken) but it had canned soup in it that had both sugar and gluten and had to stop making it. This is almost the same recipe but with slight variations and obviously no soup! I really think this will be the perfect substitute! Can’t wait to make it! Thank you!
[Reply]
Karen
posted on October 21, 2011 at 12:36 pm
This sounds so good! A question, though… I’ve never heard of Mexican Oregano — is it dried or fresh? If I can’t find it, what would you recommend as a substitute?
[Reply]
Amy Reply:
October 21st, 2011 at 2:52 pm
@Karen, It’s dried. I get in the bulk section at a specialty grocery store, much like Whole Foods. You could use regular dried oregano instead.
Hugs,
Amy
[Reply]
Jamie
posted on October 22, 2011 at 8:50 am
This looks so good, I’m on the hunt for good gluten free dinner recipes. I feel like I keep making the same ones over and over. Can’t wait to try this recipe soon!
[Reply]
Sabrina M.
posted on October 22, 2011 at 1:30 pm
This looks and sounds yummy! I love simple Tex-Mex inspired dishes too, so I will be trying this next grocery trip. Whole Foods has fryer chickens on sale for $1.99 a pound this week (through 10/26), so it’s a good time to stock up for roasts, soup, stock, etc.
[Reply]
InTolerantChef
posted on October 22, 2011 at 4:57 pm
Almost like a texmex lasagne with those layers
Sounds lovely!
[Reply]
Kathy
posted on October 22, 2011 at 10:09 pm
I made this for dinner tonight and it was delicious! I did create it a little differently since I did not have cooked chicken. I followed steps 1 – 6 (cooked on the stovetop) then put half of the tomatoe mixture in my crockpot, added some uncooked boneless chicken and poured the remaining tomato mixture on top of the chicken. I cooked this on high for about 4 hours (while I was at the ice rink with my kiddo). I continued steps 7 through 11 and finished it in the oven as directed. This was so easy and adapted well to my adjusted cooking method.
[Reply]
Amy Reply:
October 24th, 2011 at 8:34 am
@Kathy, So smart to make this into a CrockPot recipe, Kathy. Makes it quite simple.
Hugs,
Amy
[Reply]
nanabella
posted on October 22, 2011 at 10:20 pm
I just opened the oven to take the foil off for the last 10 minutes uncovered – OH MY! The wonderful waft of casserole heaven that came blasting out of the oven was INCREDIBLE! I am drooling to taste this – 15 more minutes and my mouth is going to be SO HAPPY! Thanks for posting – this will be a forever go to recipe – yum…
[Reply]
Amy Reply:
October 24th, 2011 at 8:33 am
@nanabella, I’m so glad you like it! Thanks for coming back to share your experience.
Hugs,
Amy
[Reply]
Nancy
posted on October 24, 2011 at 2:24 pm
Out of beans at the moment so I am going to try it with Quinoa!
[Reply]
Amy Reply:
October 24th, 2011 at 9:04 pm
@Nancy, Let me know how it turns out, Nancy!
Hugs,
Amy
[Reply]
maile
posted on October 25, 2011 at 1:03 am
I made this tonight because I was looking for something to make with ingredients I already had. I didnt have chicken but I had everything else and more. I wasnt expecting much because I was missing the main ingredient but I was so suprised, it was so good I am going to make this as a regular meal. I did everything like the recipe says but the only difference was that I added one layer to the middle of a combination of cottage cheese, cooked brown rice and uncooked bell peppers. I also used sprouted corn tortillas. It was so good, I cant get over it! Thank you so much, I love, love, love your recipes! I have never made anything of yours that I wasnt like oh my gosh YUM!!!!
[Reply]
Brenda
posted on October 26, 2011 at 12:24 pm
This was a delicious meal! Had a group of friends for dinner who do not have to eat gluten free like me and they all asked for the recipe! I did simplify a bit by buying a roasted chicken from the deli section at the grocery store so all I had to do was break it up.
Now my family is asking what I plan on making next from my weekly e-mails for Simple Sugar & Gluten-Free!
[Reply]
Liz
posted on October 28, 2011 at 8:58 am
Made this for dinner last night using chicken (2 cups) from your homemade chicken stock recipe (which is also wonderful btw). Didn’t have dry beans to cook up so used canned (only one can), and 6 oz reduced fat monterey jack cheese. Used a bit more cumin, 8 tortillas and only 1 can of tomatoes. This is a keeper! Hubby’s been very supportive of my SF lifestyle change, but can be finicky when I try a new recipe, so I was delighted when he uttered the golden words “this is really good”. I’m taking leftovers for my lunch today. Yum.
My FitDay puts this at 317 calories per serving (based on 6 servings and the mods made above), 11 g of fat, 29 carbs, 7 fiber and 28 protein.
Thanks Amy. I’ve enjoyed your recipes and web site.
[Reply]
Laura
posted on April 5, 2012 at 10:03 am
I made this for dinner last night and it was delicious! I multiplied the recipe by 3 so I could freeze two of them (I am stocking up for my maternity leave). Thank you so much for sharing, my husband and 2yo really enjoyed it too!
[Reply]
Wendy
posted on February 17, 2013 at 7:52 am
I bought a pack of corn tortillas, it says for enchilada, softa taco and flautas. They are quite small, I would say about 4 inch. Is this the size you are using, cause it doesn’t seem like very much? thnx!
[Reply]