This Gluten Free Enchilada Casserole is an easy and delicious recipe, and ready in less than 45 minutes! Chorizo adds a bit of savory spice, balanced out by sweet potatoes and kale. The filling is layered with gluten-free corn tortillas, and topped off with bubbly melted cheese.
I love traditional enchiladas, but I find that sometimes gluten free tortillas break too easily. My solution to this is this enchilada casserole recipe! The tortillas are layered with a healthier filling lasagna style, so breaking is not an issue!Jump to Recipe
Why this recipe works
This recipe is:
- Easy to assemble
- Ready in less than 45 minutes, perfect for a busy weeknight!
- Made healthier by adding hearty vegetables
- Gluten free
Ingredients and Substitutions
I love the spicy kick chorizo gives to these gluten-free enchiladas! You can also swap other proteins if you prefer. Try ground beef or shredded chicken breast. For a super easy chicken enchilada casserole, use rotisserie chicken!
I wanted this to be a filling and satisfying meal, so I added sweet potato and hearty kale. If you’re not a kale fan, swap for spinach. Feel free to add some black beans or pinto beans too. You can also dice onions and bell pepper if you want to add even more vegetables.
You will need 1 cup of red enchilada sauce for this recipe. If you want to change it up, you can try making homemade enchilada sauce!
Gluten free corn tortillas
Corn is naturally gluten free, so corn tortillas should also be gluten free, but it’s best to double check the label! You can use yellow or white corn tortillas.
I use shredded cheddar cheese for this recipe. You can also use a Mexican-flavored shredded cheese, Pepper Jack, or other preference. For a dairy-free version, swap for dairy-free shredded cheese!
Top your enchilada casserole with your favorite toppings! Try a fresh squeeze of lime juice, diced avocado (or homemade guacamole), fresh or pickled jalepeño slices, diced red onion, green chiles, fresh cilantro, or a few dollops of sour cream.
See the recipe card below for a full list of ingredients and measurements.
This gluten-free enchilada casserole is such an easy recipe!
First cook chorizo while breaking it into bite sized pieces.
Next add in sweet potatoes and water to the pot, and cook until the potatoes are fork tender.
Add in kale and ¼ cup of enchilada sauce and stir, allowing kale to wilt.
Spray a casserole dish with cooking spray, and spread some enchilada sauce on the bottom. Layer with three gluten-free tortillas.
Add the chorizo, sweet potato, and kale mixture next with some shredded cheese.
Finally add the last layer of corn tortillas with enchilada sauce, and cheese on top.
Bake in the oven for about 10 minutes, then broil for 1-2 minutes until the cheese is slightly browned and bubbly.
Serve warm with your favorite toppings or a dash of hot sauce!
How to store
Store in an airtight container in the refrigerator for 3-4 days.
How to reheat
This reheats just fine in the microwave!
Pair these cheesy enchiladas with some of these other delicious Mexican food recipes!
- Mango Habanero Salsa
- Spicy Serrano Salsa Verde
- Corn Tortilla Chips (Gluten Free)
- Dutch Oven Carnitas (Authentic Mexican Carnitas)
- Healthy Mexican Street Corn (Elotes)
- Spicy Skinny Margarita
- Make it vegan - For a vegan enchilada casserole, omit the chorizo and swap for black beans (drained) and roast the potatoes instead. Stir in 1 teaspoon of taco seasoning or chili powder. Use vegan cheese.
- Make it dairy free - Swap shredded cheese for dairy-free shredded cheese. Make sure to watch the cheese when broiling it as dairy-free cheese tends to not melt as well, but can burn.
- Make it low carb - For a low-carb option, remove the sweet potatoes. Swap for extra veggies like bell peppers, spinach, or extra kale.
Frequently Asked Questions
Are all corn tortillas gluten free?
Whereas flour tortillas have gluten in them, corn tortillas should be naturally gluten free. It’s best to double check the label though to make sure.
More Gluten Free Recipes
- Gluten Free Breakfast Sandwich
- Corn Tortilla Chips (Gluten Free)
- Gluten Free Turkey Meatballs
- Gluten Free Pho (Beef Pho)
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
Gluten-Free Chorizo, Kale & Sweet Potato Enchilada Casserole
- 12 Ounces Chorizo Beef, Pork or Soy; substitute ground beef
- 1 Small Sweet Potato
- ¼ Cup Water
- 2 Cups Shredded Kale
- 1 Cup Red Enchilada Sauce
- 6 Gluten Free Corn Tortillas 6-8"
- 1 ¼ Cups Shredded Cheddar Cheese
- 1 Lime
- 1 Avocado
- 1 Bundle Cilantro
- 1 Jalapeño
- Preheat oven to 425ºF.
- In a pot on the stove, start to cook the chorizo at medium-high heat - no need to add any fat. Break the chorizo into bite sized pieces.
- While the chorizo is cooking, peel and dice the sweet potato into small cubes.
- Once the chorizo completes cooking, add the sweet potatoes and the water. Immediately cover. Every few minutes, remove the lid and stir, placing the lid back on after.
- Cook the chorizo and sweet potatoes until the potatoes are fork-tender (about 8-minutes).
- Once the sweet-potatoes are fork-tender, add in the kale and ¼ cup enchilada sauce to the pot and stir. Once kale wilts, remove the pot from the heat.
- Spray a 9x13 baking dish with cooking spray.
- Pour ¼ cup of the enchilada sauce on in the bottom of the baking dish. Tilt the dish around in a circle so the sauce covers the entire bottom tortillas.
- Place three tortillas on top of the enchilada sauce, overlapping if needed.
- Spoon the beef chorizo, kale, sweet potato mixture on top of the tortillas and cover with ½ cup of shredded cheese.
- Make a second-layer of tortillas using the three remaining tortillas, overlapping to fit. Layer again with the final ½ Cup of the enchilada sauce.
- Top with the final layer of cheese (¾ cup).
- Put in the oven for 10-minutes. After 10-minutes, put on broil for 1-2 minutes, until the cheese browns and bubbles a bit.
- Take out of the oven and use a spatula to slice into four pieces. Serve in bowls or plates, with toppings on top or on the side!
- How to store: Store in an airtight container in the refrigerator for 3-4 days.
- How to reheat: This reheats just fine in the microwave!
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.