Gluten Free Dairy Free Enchilada Cornbread Casserole

We so enjoyed the Mexican Chicken Cornbread Casserole, I decided to make another version based around enchiladas.  Enchiladas are something I’ve tried several times, and I always like them, but they often end up being too spicy for hubby.  In deference to that, I’m steering away from my chipotles in adobo sauce and just sticking with some Mexican tomato sauce (a favorite staple for Mexican dishes in our house) and eliminated the green chilies that are so often part of enchiladas.  Be sure to serve this enchilada cornbread casserole with sour cream (or sour cream substitute)

GF DF Enchilada Cornbread Casserole
Ingredients:
  • For the sauce
    • 2 8 oz. cans Mexican tomato sauce (or 1 can Mexican tomato sauce and 1 can plain if you want less spicy)
    • 1 cup chicken stock
    • 1 tsp cumin
    • 2 tbsp chili powder
    • 1/4 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp salt
    • 1 tbsp masa flour
  • For the meat:
    • 1 lb ground turkey or beef, browned and drained
    • 1 medium onion, finely diced
    • 1 red or orange bell pepper (or 4-6 mini peppers) diced
    • 1 4 oz. can chopped black olives (drained)
    • 1/2 tsp salt
  • For Cornbread:
    • 1/4 tsp baking soda
    • 1/2 cup cornmeal
    • 1/2 cup all-purpose gluten free flour
    • 1/4 tsp salt
    • 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
    • 1/4 cup melted Earth Balance spread
    • 1 egg, lightly beaten
  • 1 cup vegan cheddar or pepper jack shreds (like Daiya or Go Veggie Dairy Free shreds)
  • 1/2 cup chopped green onions
Directions
  1. Let’s start with the sauce.  Whisk the masa flour into a small amount of the chicken stock until not lumpy.
  2. Add to the remaining chicken stock in a saucepan over medium heat.  Whisk until well combined.
  3. Add the tomato sauce, cumin, chili powder, garlic powder, paprika, onion powder, and salt.  Reduce heat and simmer until slightly reduced and thickened.
  4. Brown the meat in a skillet.  Drain and rinse.
  5. Sauté the onions and peppers until soft.  Add back the meat, salt, and black olives.
  6. Preheat oven to 350 degrees.
  7. Add the thickened sauce to the meat mixture and stir until well combined.
  8. Pour meat mixture into an 11×7 glass baking dish (sprayed with cooking spray).
  9. Mix up your cornbread.
  10. Add the cheddar shreds and green onions to the batter.
  11. Pour cornbread batter over the filling.
  12. Bake for about 25 minutes or until cornbread topper is cooked through.

 

Gluten Free Dairy Free Enchilada Cornbread Casserole
 
We so enjoyed the Mexican Chicken Cornbread Casserole, I decided to make another version based around enchiladas. Enchiladas are something I've tried several times, and I always like them, but they often end up being too spicy for hubby. In deference to that, I'm steering away from my chipotles in adobo sauce and just sticking with some Mexican tomato sauce (a favorite staple for Mexican dishes in our house) and eliminated the green chilies that are so often part of enchiladas. Be sure to serve this enchilada cornbread casserole with sour cream (or sour cream substitute)
Author:
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
  • For the sauce
  • 2 8 oz. cans Mexican tomato sauce (or 1 can Mexican tomato sauce and 1 can plain if you want less spicy)
  • 1 cup chicken stock
  • 1 tsp cumin
  • 2 tbsp chili powder
  • ¼ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 1 tbsp masa flour
  • For the meat:
  • 1 lb ground turkey or beef, browned and drained
  • 1 medium onion, finely diced
  • 1 red or orange bell pepper (or 4-6 mini peppers) diced
  • 1 4 oz. can chopped black olives (drained)
  • ½ tsp salt
  • For Cornbread:
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • ½ cup non-dairy milk (I used almond), soured with ½ tsp apple cider vinegar
  • ¼ cup melted Earth Balance spread
  • 1 egg, lightly beaten
  • 1 cup vegan cheddar or pepper jack shreds (like Daiya or Go Veggie Dairy Free shreds)
  • ½ cup chopped green onions
Instructions
  1. Let's start with the sauce. Whisk the masa flour into a small amount of the chicken stock until not lumpy.
  2. Add to the remaining chicken stock in a saucepan over medium heat. Whisk until well combined.
  3. Add the tomato sauce, cumin, chili powder, garlic powder, paprika, onion powder, and salt. Reduce heat and simmer until slightly reduced and thickened.
  4. Brown the meat in a skillet. Drain and rinse.
  5. Sauté the onions and peppers until soft. Add back the meat, salt, and black olives.
  6. Preheat oven to 350 degrees.
  7. Add the thickened sauce to the meat mixture and stir until well combined.
  8. Pour meat mixture into an 11x7 glass baking dish (sprayed with cooking spray).
  9. Mix up your cornbread.
  10. Add the cheddar shreds and green onions to the batter.
  11. Pour cornbread batter over the filling.
  12. Bake for about 25 minutes or until cornbread topper is cooked through.

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