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Gluten Free Chicken Enchilada Casserole Recipe

My oldest daughter has recently discovered that she is intolerant to gluten, which means eating anything containing the protein found in wheat and some other grains gives her great discomfort.

For that reason, I have tried to modify our favorite recipes so she can also enjoy them.

One of those favorites is an enchilada casserole, which calls for cream of chicken soup. I substituted a roux I made with Bob's Red Mill gluten free flour, and everyone like it!

Gluten Free Chicken Enchilada Casserole Recipe

  • 2 cups diced, cooked chicken
  • 12 corn tortillas, torn into silver dollar sized pieces
  • 1 can Rotel (diced tomatoes and green chiles)
  • 1 8 oz. can tomato sauce
  • 2 cups shredded cheddar
  • 1 stick of butter
  • 1/3 cup gluten free flour
  • 1 cup milk

1. Melt butter in sauce pan.

2. Add flour and cook 2-3 minutes.

3. Add milk and stir until thick and bubbly.

4. Add Rotel and tomato sauce and heat while stirring.

5. Combine diced chicken with the tomato sauce roux and heat thoroughly.

6. In a 9x13 pan, layer chicken mixture, shredded cheese, and torn tortillas.

7. Bake covered in a 350 oven for 25 minutes.

If you are interested in more gluten free recipes, check these out:


Gluten Free Mexican Lasagna

Crustless Quiche

 Crock Pot Chicken Posole Stew

You can also see what a gluten free diet is like for a 16 year old at her new blog, My Gluten Free Days.

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  1. So are the corn tortillas gluten free? I’ve not found any that are here in the UK

  2. Did that recipe feed your whole family?

  3. Stacey Rives says:

    Hi Connie, three out of six people in our home are gf also. I think I will try this recipe tonight.:)

  4. Those enchiladas look delicious! I’ve never thought of putting cream soup in enchiladas, but is sounds really good, so I’m going to try it. There are a couple of gluten free cream soups available now, but making white sauce was a good substitution (and less expensive than the gf cream soups).

  5. Jeri @ Texas Piglets says:

    DH and I were discussing gluten free the other day and trying it to help one of our kiddos and their behavior. I saw the Red Mill flour at Target, it’s $8 for a small bag! Is it that expensive everywhere?

  6. mountain mama says:

    hey connie!

    i met you at the homeschool summit in oklahoma not long ago! this recipe sounds great, we’ve been mostly tootin’ {gluten} free for many years now. it’s quite a change at first.

    God bless~
    mountain mama {brooke}

  7. I’m severely Gluten-intolerant (almost sure I have celiac but never had the biopsy) — anyhow I find that most recipes I can easily swap any cream of whatever soup for sour cream, almost perfectly! Just thought I’d share that tip with you. And good for you for catering to her needs. So many family members of mine think it’s “not that serious” and I should just try to eat a “little bit” and I’ll be fine. (NOT).

  8. Also, try buying better batter GF flour – it’s cheaper than Bobs Red Mill and better I think :)

  9. I use my own all purpose mix from a recipe I found that use tapioca flour/starch, rice flour, and potato starch. I can things people don’t know are gluten free with it and it doesn’t have the strong flavor the bean based flours do.

  10. My poor son is gluten and dairy intolerant. Definitely a challenge. He threw up almost daily for years before we figured it out.