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Creamy Dairy-Free Chicken Enchilada Casserole

A comforting, layered enchilada casserole featuring tender shredded chicken, gluten-free corn tortillas, mild red enchilada sauce, and a luscious homemade cashew-based queso. Completely dairy-free and gluten-free, yet incredibly satisfying.

Prep 25 min Cook 35 min Total 70 min Level Intermediate

Serves 6

Ingredients

Cashew Cheese Sauce

1.5 cups Raw cashews — Soaked in hot water for 30 minutes, then drained
1 cup Water or chicken broth — For blending
0.33 cup Nutritional yeast — Adds the cheesy flavor
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Salt — Adjust to taste
1 tablespoon Lime juice — Freshly squeezed

Chicken Filling

1 tablespoon Olive oil
1 medium Yellow onion — Diced
1 medium Red bell pepper — Diced
3 cups Cooked shredded chicken — Rotisserie or boiled chicken breast
1 can (15 oz) Black beans — Rinsed and drained
1 teaspoon Ground cumin

Casserole Layers

12 count Corn tortillas — Gluten-free, cut in half
28 ounces Mild red enchilada sauce — Ensure it is certified gluten-free
0.25 cup Fresh cilantro (optional) — Chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
~5 min
Prepare the cashew cheese sauce: In a high-speed blender, combine the drained soaked cashews, water (or broth), nutritional yeast, garlic powder, onion powder, salt, and lime juice. Blend on high until completely smooth and creamy. Set aside.
~5 min
If your blender isn't very powerful, soak the cashews overnight or boil them for 10 minutes to ensure a silky smooth sauce.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté until softened, about 5-7 minutes.
~7 min
Stir the shredded chicken, black beans, and ground cumin into the skillet. Cook for another 2-3 minutes until heated through. Remove from heat.
~3 min
Assemble the casserole: Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish. Layer 4-5 tortilla halves to cover the bottom.
~2 min
Overlapping the tortillas slightly is fine.
Spread half of the chicken and bean mixture over the tortillas. Drizzle with 1/3 of the remaining enchilada sauce and 1/3 of the cashew cheese sauce.
~2 min
Add another layer of tortillas, the remaining chicken mixture, another 1/3 of the enchilada sauce, and another 1/3 of the cashew cheese sauce.
~2 min
Top with a final layer of tortillas, the last of the enchilada sauce, and drizzle the remaining cashew cheese sauce over the top.
~2 min
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the edges are slightly golden.
~35 min
Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish with fresh chopped cilantro if desired.
~10 min
Resting helps the casserole set up so it doesn't fall apart when you cut it.

Nutrition

480

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

Cholesterol (mg)

Equipment

9x13-inch baking dish
High-speed blender
Large skillet
Cutting board
Chef's knife

Tips & Storage

To save time, use a store-bought rotisserie chicken (ensure the seasoning is gluten-free and dairy-free).
If you want a little more heat, add a diced jalapeño to the veggie sauté or use a medium/spicy enchilada sauce.
Make sure your enchilada sauce is certified gluten-free, as some brands use flour as a thickener.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or cover the whole dish with foil and warm in a 350°F oven until heated through. Can be frozen for up to 3 months.