EASY Enchilada Pie (gluten-free)

5 from 2 reviews

This Easy Enchilada Pie is delicious, comforting and a recipe that your whole family will love. It comes together in 5 minutes and it is an easy weeknight dinner to make using just a few ingredients. Plus it is gluten-free!

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes

Yield: 4-5 1x


  • 910 grain-free tortillas – or any flour tortilla just not corn or it’ll be too crunchy
  • 2 cups shredded roasted chicken or cooked meat – you can also buy rotisserie chicken to save time
  • 15 ounces refried beans or pinto beans – I have used both here and anything works
  • 16 ounces chunky salsa or enchilada sauce
  • 2 cups shredded cheese of choice – cheddar, pepper jack or manchego
  • Topping ideas: avocado, jalapeƱos and anything else for topping


  1. Preheat the oven to 375 degrees F
  2. Place a few spoonfuls of enchilada sauce or salsa in the bottom of large oven-safe skillet or baking dish baking dish (mine was about 12 inches wide)
  3. Place 2-3 tortillas in the bottom of the dish, overlapping to cover the entire surface
  4. Layer the beans, chicken, cheese, sauce, and tortillas; repeat ending with tortillas on top
  5. Cover the top with the remaining enchilada sauce and 1 cup cheese
  6. Cover the baking dish with aluminum foil and bake for about 30 minutes
  7. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling (I also like to broil on low to get it to bubble)
  8. Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving and top with cilantro, lime, sour cream, or avocado/guacamole!


*Store leftovers in fridge for up to 5 days! Reheat in microwave, skillet or oven

  • Author: Rachel