Gluten Free Enchilada Casserole

Gluten Free Enchilada Casserole

gluten free enchilada casserole


Gluten Free Enchilada Casserole is a simple main dish that is easy to make with or without dairy (cheese would be the dairy ingredient in this dish), depending on your special diet.

If you are dairy-free, simply use your favorite dairy-free cheese, like Daiya brand vegan gluten-free cheese. If you eat dairy products, your favorite cheese is what you’ll want to use in this comforting casserole the entire family will enjoy! Either way, you’ll love it!

Feel free to layer in your favorite cooked veggies, too. for added nutrition. From baby spinach leaves to thin sliced zucchini to sliced mushrooms, the options are deliciously endless!

You’ll want to make Gluten Free Enchilada Casserole for dinner tonight!

Gluten Free Enchilada Casserole
Recipe type: Main Dish, protein, casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
This recipe is free from: gluten, dairy/casein (optional), soy, peanuts, tree nuts, eggs.
  • ½ Tablespoon oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 2 pounds lean ground beef (I prefer grass fed beef. You may substitute another ground protein, like turkey or chicken, if you prefer. Or you may use a gluten-free meat substitute product, if you prefer.)
  • ¼ teaspoon salt
  • Several grinds black pepper
  • 1½ cups enchilada sauce (Make your own with my recipe for Homemade Enchilada Sauce.)
  • 10 ounce can tomato sauce
  • 2 teaspoons chili powder
  • ½ teaspoon dried oregano
  • 1 package Gluten-Free Corn tortillas (I use about 20 six-inch tortillas.)
  • Grated or sliced cheese or dairy-free cheese substitute like Daiya brand (about 2 cups)
  • Garnish: cilantro, sour cream (dairy- or dairy-free), salsa, sliced jalapeno peppers, diced tomatoes, etc. - all optional - use what you like on your Mexican dishes.
  1. In a large deep skillet over medium heat, warm oil and cook onion until tender, about 7 minutes.
  2. Add garlic; stir and cook 1 minute.
  3. Add ground beef along with salt and pepper, and brown until meat is cooked through; drain any fat from meat and return meat mixture to skillet, over medium heat.
  4. To the meat mixture add enchilada sauce, tomato sauce, chili powder and oregano.
  5. Bring to a boil, then reduce heat and simmer uncovered 5 minutes.
  6. While meat mixture simmers, preheat oven to 375F.
  7. Lightly grease a 9x13-inch baking dish.
  8. Line sides of dish with corn tortillas, allowing the tortillas to come up over the side of the dish, about 1½ inches. Overlap tortillas slightly in the dish. I use about 4 tortillas for each side and 2 for each end.
  9. Place 2 tortillas on the bottom of the dish to cover the exposed area where the other tortillas did not cover.
  10. Remove beef mixture from heat and pour half of the beef over tortillas in dish.
  11. Top with half of cheese.
  12. Repeat the layers once more, ending with cheese.
  13. Place in hot oven to warm through and melt cheese, about 15 minutes.
  14. Removed from oven and serve.

Enjoy all the gluten-free recipes I have for you in my Gluten-Free Recipe Index!

Take advantage of the Knowledge Section for articles on Celiac disease and related health issues, as well as information on supplements, food additives, ingredients and more.

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Gigi ;)

Gluten Free Gigi

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Anna Popescu

    I for one am very thankful for all the research, time and money you use to find out what we need to know. And the recipes! I’m sad to say that I can’t do this enchilada recipe because of the tomatoes, onions and garlic, but I’ve been thankful for so many of your recipes. And believe me, I do understand the costs involved with trial and error of developing, cooking and baking. You rock, Gigi, and don’t let anyone convince you otherwise!

    Blessings & love,

    • glutenfreegigi

      Thank you Anna! I always appreciate your kind words. Sorry this recipe won’t work for you.

      Thanks so much for the encouragement! xo

  • glutenfreegigi

    Dear CAM,

    Please see the final question on my FAQ page regarding nutritional value in my recipes:

    Thank you!