30-Minute Gluten Free Enchilada Casserole
If you like gluten free enchiladas, you are going to love this gluten free enchilada casserole! Think all the same enchilada flavors, just without any work of rolling the tortillas! Plus the cassrole is packed with fresh vegetables, melted gooey cheese and has the option to add shredded chicken!This gluten free enchilada casserole is the ultimate comfort food dish to make instead of ordering in. I hate how long take-oute takes...plus its never warm when it arrives! So cut the at-home take-out recipes! This incredibly easy stove top enchilada casserole is hot and fresh every single time! It is made with all gluten free ingredients so it is a fully gluten free dinner recipe!
Ingredients
- 1 large butternut squash cubed
- 1 red bell pepper chopped
- 1 onion chopped
- 14 oz diced tomatoes
- 14 oz black beans rinsed and drained
- 6 corn tortillas
- 14 oz enchilada sauce
- 1/2 cup low fat Shredded cheddar or dairy free cheese of choice
Optional protein
- 1 cup Shredded chicken optional
Instructions
- In a large skillet, sauté the butternut squash, bell pepper, and onion in a little olive oil until softened, approx 20 minutes on medium low.
- Stir in the diced tomatoes, black beans, and half of the enchilada sauce. Season with salt and pepper to taste.
- Tear the corn tortillas into bite-sized pieces and add them to the skillet. Pour the remaining enchilada sauce over the tortillas.
- Sprinkle the shredded cheese evenly over the mixture. If using chicken, add it now.
- Cover the skillet and cook for about 10 minutes, or until the tortillas are softened and the cheese is melted.