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.
Equipment
- 9x13-inch baking dish
- High-speed blender
- Large skillet
- Cutting board
- Chef's knife
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
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 (opt.) | 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 minIf 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 minOverlapping 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 minResting helps the casserole set up so it doesn't fall apart when you cut it.
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.