Paleo Enchilada Casserole (Gluten Free, Grain Free, & Dairy Free)

This Paleo Enchilada Casserole is made with layers of soft grain free tortillas, tender shredded chicken and homemade enchilada sauce and covered with a dairy free cheese sauce. This easy to assemble casserole is a family favorite that’s gluten free, grain free, and dairy free.

One of the reasons why I love creating recipes is because of the challenge it presents. There is no better feeling than being able to use real ingredients to transform a recipe into a dish that is good for you while still tasting like the original. I’d be lying if I said that this challenge doesn’t come with some frustration and a few tears. But it’s always worth it in the end when I have a recipe that gives me all the feels of life before celiac disease. This Paleo Enchilada Casserole was quite the challenge as there were many substitutes that needed to be made. After some trial and error, I was able to find the perfect combination of whole ingredients to recreate that one of a kind enchilada taste.

The Three Main Changes

This traditional dish can be transformed into a healthier, but equally tasty, version with just three changes.

1. Tortillas. Thanks to Siete Foods, the first change was simple. I used Siete Foods almond flour tortillas to make this dish gluten free and grain free. These tortillas are made with whole ingredients and are absolutely amazing. They are available in the freezer section of most grocery stores but you can also check them out here.
2. Enchilada sauce. The ingredients in the packets and cans of enchilada sauce usually include sugar, corn starch, and natural flavors. It can also be one of those foods that has gluten sneakily hidden in it. As a replacement, I created a homemade enchilada sauce that’s made from chicken broth and spices. It gives this casserole that authentic Mexican taste without the not so good for you ingredients.
3. Cheese. If you would ask me what makes an enchilada so good, I would hands down say the melted cheese. To recreate that cheesy flavor, I use nutritional yeast, coconut milk, and some seasoning. Nutritional yeast is the perfect dairy free cheese replacement and is a great source of vitamins and minerals.

By making these three substitutions you can enjoy a deliciously cheesy enchilada casserole that is gluten free, grain free, and dairy free.

How to Make the Enchilada Casserole

To make this tasty Paleo Enchilada Casserole, start by preheating the oven to 350 degrees. Remove the almond flour tortillas from the freezer so that they are defrosted by the time you are ready to assemble the casserole. I use the Instant Pot to cook the chicken because it is a quick and easy way to get tender shredded chicken. However, you can cook and shred the chicken any way you would like. If you are using the Instant Pot, place the chicken and chicken broth in the Instant Pot. Select the high pressure setting and set the timer for 13 minutes.

While the chicken is cooking, start to make the enchilada sauce. In a saucepan, mix together all the ingredients for the enchilada sauce, except for the arrowroot mixture, and bring to a boil. Mix together the arrowroot and water to create a roux and add it to the boiling sauce. Continue to cook on high heat for 5 minutes, making sure to whisk often. Reduce to medium heat and continue to cook for 10 minutes or until the sauce thickens.

Once the enchilada sauce is cooking on medium heat, start making the cheese sauce. In a separate saucepan add all the ingredients for the cheese sauce, except for the arrowroot mixture, and bring to a boil. Mix together the arrowroot and water to create a roux and add to the boiling cheese sauce. Reduce to medium heat and continue to cook for 10 minutes, making sure to stir often. Once the sauce reaches a thick consistency, reduce to low heat until the casserole is ready to be assembled.

Release the pressure from the Instant Pot and shred the chicken with 1 cup of the enchilada sauce. Start to assemble the casserole by placing two tortillas on the bottom of the 9 by 7 casserole dish. Next, add a layer of the cheese sauce followed by the shredded chicken. Coat the chicken with a layer of enchilada sauce. Repeat these steps to add another layer of tortillas, cheese, chicken, and enchilada sauce. Place the last two tortillas on top and coat with the rest of the enchilada sauce. Drizzle the remaining cheese sauce on top and cook at 350 degrees for 15 minutes.

With a few simple changes, you can enjoy a cheesy and flavorful enchilada casserole that will not disappoint! I hope you enjoy this recipe as much as I do!

-Kelsey

Paleo Enchilada Casserole (Gluten Free, Grain Free & Dairy Free)

Recipe by Kelsey GrassCourse: Dinner/LunchDifficulty: Moderate

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

Ingredients

• 4 chicken breasts

• 2 cups chicken broth

• 6 almond flour tortillas

• Enchilada Sauce:

• 3 Tablespoons tomato paste

• 1/2 teaspoon apple cider vinegar

• 2 cups chicken broth

• 1.5 Tablespoons chili powder

• 1/2 teaspoon garlic powder

• 1 teaspoon salt

• 2 teaspoons cumin

• 1/2 teaspoon onion

• 1/4 cayenne pepper

• 1/2 cup coconut milk

• 3 Tablespoons arrowroot flour + 6 Tablespoons water

• Cheese Sauce:

• 1 cup nutritional yeast

• 2 cups coconut milk

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1/2 teaspoon curry powder

• 2 teaspoons salt

• 1/2 teaspoon pepper

• 2 Tablespoons arrowroot flour + 4 Tablespoons water

Directions

• Preheat the oven to 350 degrees and remove the almond flour tortillas from the freezer. Place the chicken and chicken broth into the Instant Pot*. Select the high pressure setting and set the timer for 13 minutes.
• While the chicken is cooking, start to make the enchilada sauce by adding all the ingredients, except for the arrowroot mixture, to a saucepan and bring to a boil. Mix together the arrowroot and water to create a roux and add to the boiling sauce. Continue to cook on high heat for 5 minutes, making sure to whisk often. Reduce to medium heat and continue to cook for 10 minutes or until the sauce thickens.
• Once the enchilada sauce is cooking on medium heat, you can start to make the cheese sauce. In a separate saucepan, mix together the ingredient for the cheese sauce, except for the arrowroot mixture, and bring to a boil. Mix together the arrowroot and water to create a roux and add to the boiling sauce. Reduce to medium heat and continue to cook for 10 minutes or until the sauce thickens. Reduce to low heat until the casserole is ready to be assembled.
• Release the pressure from the Instant Pot and shred the chicken with 1 cup of the enchilada sauce. To assemble the casserole, place two tortillas on the bottom of a 9 by 7 casserole dish. Next, add a layer of cheese sauce followed by the shredded chicken. Top the chicken with a layer of the enchilada sauce. Repeat these steps to add another layer of tortillas, cheese, chicken, and enchilada sauce. To top the casserole, add two more tortillas, spread the enchilada sauce on top, and drizzle with the remaining cheese sauce. Bake at 350 degrees for 15 minutes.

Notes

• I use the Instant Pot to cook the chicken because it is a quick and easy way to get tender shredded chicken. However, you can cook and shred the chicken any way you would like.