White Chicken Enchilada Casserole | Gluten-Free, Goat’s Milk

This clean eatin’ gluten-free white chicken enchilada casserole is made with non-GMO corn tortillas, goat’s milk pepper jack cheese, goat’s milk yogurt and Hatch green chiles!  Super simple and delicious.

Gluten-Free White Chicken Enchilada Casserole

Gluten-Free White Chicken Enchilada Casserole

I love white chicken enchiladas!  It would be kinda weird if you didn’t.  Just sayin’ …

That combo of the cheese and chicken smothered in a rich sour cream and green chile sauce.  Definitely a comfort food favorite.  

I miss it.  So since discovering all the ways goat’s milk has brought joy back into my life, I turned it into a casserole.  A casserole is easier because the corn tortillas we like don’t really bend that easily.  Plus I can make a large batch of this because it reheats really well.  And it’s so good the next day.  

So how are we going to healthify it and work with my dietary restrictions (gluten-free, no cow’s milk, clean as possible)?

Food Choices

So for me it comes down to keeping the ingredients gluten-free and as clean as possible.  And also mindful of where the food comes from and the environmental impact.  So what kind of ingredients do we use to clean up this gluten-free white chicken enchilada casserole?

  • really good chicken (organic, air-chilled, humanely raised, no hormones or antibiotics) – SmartChicken
  • gluten-free, non-GMO, organic corn tortillas – Mi Rancho
  • plain goat milk yogurt (instead of sour cream) – Redwood Hill Farm
  • goat milk pepper jack cheese – Funny Farm
  • Hatch green chile – lots of options here (homemade, Hatch Green Chili Co, etc.)

Then we make the base for the sauce with ghee, gluten-free flour and organic chicken broth.  

Pretty simple substitutions and food choices so we can still enjoy one of our favorite comfort foods.  Brett really loves it when I put this on the menu!  

Making It

The first thing to do is roast the chicken.  We usually split a large bone-in breast between Brett, me and the dog but for this recipe we are going to use two bone-in breasts.  Roast for about an hour at 350 degrees F.  Then remove from the oven to let cool down.  

You could always use a whole chicken or thighs.  But I’m not a fan of the boneless breasts because they can get really dry and tough, especially the air-chilled chicken.  So however you prefer to make it, you’ll want about three cups shredded chicken for this recipe.  Just give it some time to cool down.  

Next we make the sauce.  Starting with a roux (equal parts ghee and gluten-free flour) and adding in the liquid broth to thicken.  Then take off the heat to add the yogurt and Hatch chiles.  You will get a lovely thick creamy sauce.  

We LOVE the Funny Farm Goat Pepper Jack cheese.  It doesn’t have the usual goat cheese tanginess and melts really well.  So we grate up the six ounce block of cheese (about two cups) and mix it in with the cooled shredded chicken.

Then we just layer the sauce, tortillas, chicken & cheese mixture.  Repeat and bake for about 30 minutes or until bubbly and browned.  So good!  

Oh and a good tip is to tear the tortillas in half so the straight edge will fit better into the casserole dish.  So go on and enjoy your healthified white chicken enchilada casserole!

White Chicken Enchilada Casserole | Gluten-free, Goat’s Milk

This clean eatin’ gluten-free white chicken enchilada casserole is made with non-GMO corn tortillas, goat’s milk pepper jack cheese, goat’s milk yogurt and Hatch green chiles! Super simple and delicious.

Course Main Course
Cuisine American
Keyword white chicken enchilada casserole
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Author Deana Larkin Evans

Ingredients

  • 2 large bone-in chicken breasts (3 cups shredded)
  • 3 tbsp ghee
  • 3 tbsp gluten-free flour
  • 2 cups organic chicken broth
  • 1 cup goat’s milk yogurt
  • 1 cup roasted Hatch green chiles, diced
  • 2 cups grated goat’s milk pepper jack cheese
  • 8-10 organic non-GMO corn tortillas

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Place the chicken breasts in a baking dish and spray the skin with a little olive oil. Bake for about 1 hour or until cooked to an internal temp of 165 degrees F. Remove from oven and let cool a bit. Pull the chicken off of the bone so that it can cool more quickly. Set aside and shred when cool enough to handle. Sprinkle with a little salt and pepper.

  3. Meanwhile, prepare the Hatch chile sauce. Add ghee to a saucepan and let melt over medium temperature. Add the gluten-free flour and stir for about 2 minutes. Slowly whisk in the chicken broth and stir until nice and thick. Remove from heat and set aside to cool slightly. Then add the goat’s milk yogurt and Hatch chiles. Mixing well so that everything is well incorporated.

  4. Prepare the chicken mixture by adding the grated goat pepper jack cheese to the cooled shredded chicken.

  5. Assemble the casserole layers. First, ladle some of the sauce to just cover the bottom of a large baking dish. Tear the tortillas in half and line up the straight edges with the straight edge of the baking dish making a layer of corn tortillas. Next add half the chicken and pepper jack as the next layer. Then add about half of the remaining sauce.

  6. Then repeat with another layer of corn tortillas, chicken mixture and end with the remaining sauce.

  7. Bake in the oven for about 30 minutes or until browned and bubbly.

Want More Recipes Like White Chicken Enchilada Casserole?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm studying the microbiome and gut health. And trying to come up with recipes to feed those gut bugs! #feedthegutbugs

You may also like...

2 Responses

  1. Thank you and I am so excited for you to try them too Crystal! It has been life changing for me. Okay so the casserole dish is a 13×9 Pyrex baking dish. We find the goat cheese at a local co-op here in Austin called Wheatsville. My guess is if you have some sort of health food store they would have it. Also, if you follow the link above to Funny Farms they have a where to buy page with a map and store locations, so you can hopefully find one near you. Okay so for the gluten-free flour, we usually use Bob’s Red Mill all purpose baking flour. The one made with garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum and fava bean flour (not the 1 to 1 blend). And as far as I can tell from the nutrition facts, it doesn’t have any folic acid added (which I can’t handle either). Hope you enjoy it! 🙂

  2. Crystal says:

    Hello! I just found your website today and am so thrilled to find your recipes! I’m so anxious to try them! I had a few questions. 1) When you say casserole dish are you referring to a 13 x 9 pan? 2) Which store can you buy the type of goat cheese that you listed for the white chicken enchilada casserole? 3) When you say gluten free flour which brand are you referring to? Does it have folic acid in it? I’m trying to avoid folic acid because my body doesn’t process it very well.

    Thank you! 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.