Gluten-Free Chicken Enchilada Lasagna has been on my mind for the better part of six months. Gluten-free, not initially, but as I have discovered my gluten sensitivity, I have made a switch.
Either way, I was creating this recipe.
Way back in the day…if I say Disco, that shows how far back? After a night of dancing, we always went out for something to eat. Sometimes it was a traditional breakfast, but other times we went to a hole in the wall Mexican place called Vince’s Taco Inn. It was my first experience with real Mexican food, and I was hooked!
I tried almost everything, but one of my favorite things was chicken enchiladas.
As my cooking skills grew, I added more and more ethnic foods. I found a recipe for chicken enchiladas that became a mainstay recipe for my family. It was easy and delicious.
At one point in my life, I dreamt of owning a Mexican carryout joint and had a full menu already, recipes and all. Alas, that dream was not to be, but I had a great group of recipes that I have made repeatedly.
About six months ago, I had a hankering for chicken enchiladas, but I didn’t have tortillas…..damn! But I did have no-cook lasagna noodles. That’s how ideas start for me, out of necessity.
I didn’t make the recipe that day, but the thought was in my mind and didn’t leave. When I discovered my gluten sensitivity, I wondered how in the world my pasta craving, bread eating self was going to manage?
Thank goodness for all the companies that have created gluten-free everything for those of us that can’t indulge. They have been a godsend!
When I finally got to the point of putting pen to paper to oven in creating this recipe, it took a few tries. I was so excited to make this recipe the first time I forgot to add the cheese between the layers. It was good, but my second attempt with the cheese was perfection.
The recipe is easy and can be prepared ahead for a busy day. It does require a bit of prep but nothing super time-consuming. The no-cook noodles are the best invention since sliced bread. I could never cook lasagna noodles and make them come outright. They always stuck together or tore, besides the mess of another pan to wash.
I use canned enchilada sauce, but if you have a good recipe, please use your own ( and maybe share it with me?)
Pre-cooked shredded chicken is a great way to use leftovers or use a rotisserie chicken.
Slicing and cooking the onions is the only pre-cooking that needs to be done. There is something about the onions that, when cooked in the lasagna, become silky and creamy.
I tried to be as precise as possible with the amount between the layers, but every time I made it came out different; try your best to divide it equally.
I bake my covered with foil for the first 30 minutes, then add the cheese and pop it back in the oven for the remaining time. I couldn’t keep the cheese from sticking if I put in on and covered with foil.
Gluten-Free Chicken Enchilada Lasagna can also be made without the gluten-free noodles. You can also use the boiled type noodles if you wish.
To serve, cut into squares and top with sour cream, green onions, and cilantro.
I am tickled pink that this recipe turned out so well! I received the thumbs up from Tim and from our neighbor David who has become a test subject for many of my recipes….thanks, David!
If you love chicken enchiladas and lasagna, give Gluten-Free Chicken Enchilada Lasagna a try!!
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Gluten-Free Chicken Enchilada Lasagna
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Ingredients
- 10 sheets from a 10-ounce package gluten-free no-cook lasagna noodles
- 3 cups enchilada sauce
- 3 cups diced or shredded chicken
- 1 tablespoon avocado oil
- 1 jalapeno pepper, seeded, deveined, and minced
- 1 large onion sliced
- 3 cups Mexican blend cheese
- Sliced green onions, chopped cilantro, and sour cream for garnish.
Instructions
Preheat oven to 375 degrees.
Spray an 8X8 inch deep baking dish with non-stick cooking spray. Set aside.
In a skillet, heat avocado oil over medium-high heat. Add onions and cook until translucent. Add jalapeno and cook for one more minute. Remove from heat and set aside.
Spread about 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
Lay down a layer of noodles, then a layer of sauce (bout 1/4 cup), chicken(about 1/2 cup), onions(1/4 of the mixture), cheese (about 1/3 cup), and repeat the layers. Please note the measurements for the layers are approximate. Layer as evenly as possible.
End with a final layer of noodles covered with sauce. Cover with foil and place lasagna in the preheated oven for 30 minutes.
Remove from oven and remove foil.
Top with remaining cheese and place back into the oven for an additional 10 minutes until the cheese is melted and the lasagna is bubbly.
Remove cooked lasagna and allow it to sit for 10-15 minutes before slicing. Top with cilantro, green onions, and a dollop of sour cream.
Keywords: chicken, enchilada sauce, onion, gluten free, no-cook noodles, make ahead, Mexican,
If you are looking for another enchilada style recipe check out our Crunchy Chicken Enchilada Meatballs
