Go Back
Gluten-Free, Dairy-Free Chicken Enchilada Casserole
Print Recipe

Gluten-Free, Dairy Free Chicken Enchilada Casserole

Made with zucchini in place of tortillas, dairy-free cheese, and easy to grab ingredients like rotisserie chicken. Delicious meal-in-one recipe you can easy double. Keto-friendly, Vegan if omitting chicken.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Dairy-Free, Gluten-Free, Keto, Mexican
Keyword: baked, casserole, chicken, dairy free cheese, easy, family meal, grain-free, healthy, kid friendly, lean, meal prep, one pan, veggie, zucchini

Equipment

  • 8"x 8" glass baking dish

Ingredients

Seasoned Cream Cheese Layer

  • 8 oz dairy-free cream cheese
  • ¼ tsp. oregano
  • ¼ tsp cumin, or more to taste
  • ¼ tsp. granulated garlic/garlic powder
  • ¼ tsp. chili powder or chipotle seasoning powder, optional
  • ½ lime, juiced

Main Layering Ingredients

  • Seasoned cream cheese mixture
  • 3 large zucchini, sliced lengthwise, about ¼ inch thick
  • 1 whole cooked rotisserie chicken, meat pulled off & shredded
  • 15 oz can/jar red enchilada sauce
  • Corn, fresh or thawed from frozen
  • Chopped onion
  • 1 package grated dairy-free cheddar cheese, like Parmela’s nut cheese

Optional Layers

  • Slices of jarred roasted sweet piquillo peppers, optional
  • 1-2 tbsp. pepitas, pumpkin seeds for sprinkling, optional
  • ½ cup refried beans

Method

  • Spray your glass dish with cooking oil like avocado, coconut or olive oil. Preheat oven to 375F
  • Put your cream cheese into a mixing bowl. Add in dried spices and lime juice to cream cheese and mix well with a spoon. Add more spices to taste.
  • Pour a layer of enchilada sauce into your baking dish, enough so it covers the bottom and you can’t see through it. Layer your first round of zucchini (about 3-4 slices in an 8”x8” pan) into the sauce, filling in as much of the dish space as you can. It’s okay to have gaps. Lightly sprinkle salt over the zucchini to season.
  • Layer the chicken over the zucchini, then layer a couple tablespoons each of corn and chopped onion. Sprinkle a layer of cheese.
  • Pour another layer of enchilada sauce, then layer your next round of zucchini slices. Spread all of your cream cheese in a thick layer.
  • Now to add some of the optional layers, which can also be interspersed with the previous layer of corn/onion: Layer the pieces of roasted piquillo peppers all across the cream cheese, if using. Sprinkle a light layer of pepitas, if using. Layer beans, if using.
  • Sprinkle your final layer of chicken, onion and corn. Add more cheese and enchilada sauce, then your last round of zucchini slices. Sprinkle a generous last layer of cheese.
  • Press down lightly, the layers may be slightly above the top of the pan. Bake casserole in oven for 60-75 minutes. Top layer of cheese should be melted and lightly browned.