Mexican Casserole #3 (Chicken & Corn)
  • 1 can refried beans
  • 1 can sweet corn
  • ½ can gluten-free enchilada sauce (or homemade sauce)
  • 2 cup shredded cooked chicken
  • 1 package taco seasoning mix (or homemade taco seasoning)
  • shredded cheese
  1. Grease a 2 quart casserole dish.
  2. Spread the refried beans over the bottom of the dish.
  3. Drain the corn and spread over the beans.
  4. Heat the chicken in a skillet, add the taco seasoning mix and water according to package instructions.
  5. Put the chicken over the corn in the dish.
  6. Spread about half a can of enchilada sauce over the chicken.
  7. Top with shredded cheese.
  8. Bake at 350 degrees 20 – 30 minutes until hot through.
  9. Let it rest about 10 minutes before eating.
Recipe by Gluten-Free Homemaker at