In this episode, I chat about this easy one-pan enchilada casserole recipe (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!
30-MINUTE ENCHILADA CASSEROLE (Gluten free, Dairy free option)
INGREDIENTS
1 large butternut squash cubed
1 red bell pepper chopped
1 onion chopped
1 can diced tomatoes
1 can black beans rinsed and drained
6 corn tortillas
1 can enchilada sauce
Shredded cheddar or dairy free cheese of choice
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.
Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/
Link to full extended blog post with step by step photos: https://kaylacappiello.com/30-minute-gluten-free-enchilada-casserole/
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On this week’s meal plan, I feature a 30-minute rotisserie chicken soup guest recipe by Rebecca Blackwell!
Rebecca Blackwell is a recipe developer, food photographer, and food and travel writer. Together with her husband, they are digital nomads living in a 43-foot 5th wheel. Her favorite things include hanging out with our daughters, motorcycle riding, being close to the water, and anything that includes chilies or custard.
Check out her substack here:
