Mexican Chicken and Rice Casserole (gluten free)
This mexican chicken and rice casserole is the perfect healthy dinner or lunch option! Its packed with flavor but also packed with vegetables so you don’t have to worry about eating unhealthy food. It’s a great option for taco tuesday! The leftovers of the taco casserole are almost better than the first round! I make this casserole recipe at least once a week in my house and sometimes we even use the leftovers as the stuffing in our air fryer taquitos!
Ingredients
- 2 cups shredded chicken homemade or rotisserie
- 1 cup cauliflower rice Frozen
- 1/2 cup brown rice Frozen or instant rice must be cooked beforehand
- 1 green pepper diced
- 1/2 cup tomatoes diced
- 1/2 red onion diced
- 1/2 cup cheddar cheese vegan dairy-free or fat free cheddar cheese
- 6-9 corn tortillas
- 1 cup taco sauce
Instructions
- Cut the corn tortillas in half and cover the bottom of the baking dish.
- Top with cauliflower rice and brown rice.
- Create another layer with corn tortillas.
- Add the peppers, tomatoes, onions, and chicken.
- Create a top layer with corn tortillas.
- Cover with taco sauce and cheese.
- Bake at 425 for 30-40 minutes until fully heated through. Cook covered with tin foil. Remove tin foil for the final 10 minutes.
Notes
To serve: Let the gluten free mexican casserole cool slightly before serving. This will help the flavors to blend together. You can serve the casserole as is, or you can top it with your favorite toppings, such as sour cream, guacamole, or salsa.
To store in the fridge: The casserole can be stored in the fridge for up to 3 days. To store the casserole, simply place it in an airtight container. When you’re ready to eat, remove the casserole from the fridge and let it come to room temperature for about 30 minutes before reheating.
To store in the freezer: The casserole can be stored in the freezer for up to 3 months. To freeze the casserole, simply place it in a freezer-safe container. When you’re ready to eat, thaw the casserole overnight in the fridge and then reheat it according to the instructions below.
To reheat: To reheat the gluten free mexican casserole, preheat the oven to 350 degrees F (175 degrees C). Place the casserole in a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly. You can also reheat the casserole in the microwave. Simply microwave the casserole on high for 3-5 minutes, or until heated through.
Tried this recipe?Let me know how it was!