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Gluten-Free
Gluten-Free Beef Chorizo, Kale & Sweet Potato Enchilada Casserole
Recipe

11 INGREDIENTS • 14 STEPS • 30MINS

Gluten-Free Beef Chorizo, Kale & Sweet Potato Enchilada Casserole

This healthier beef chorizo & kale enchilada casserole is gluten-free, takes under 45 minutes, and doesn’t lack in flavor! An easy weeknight meal crowd pleaser.
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Gluten-Free Beef Chorizo, Kale & Sweet Potato Enchilada Casserole
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Elise Tries to Cook
I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
https://elisetriestocook.com
This healthier beef chorizo & kale enchilada casserole is gluten-free, takes under 45 minutes, and doesn’t lack in flavor! An easy weeknight meal crowd pleaser.
30MINS
Total Time
$6.59
Cost Per Serving
Ingredients
Servings
4
US / Metric
Shredded Cheddar Cheese
2 cups
Shredded Cheddar Cheese
or Mexican Flavored Shredded Cheese, Pepper Jack, or Dairy-Free Shredded Cheese
Sweet Potato
2
Small Sweet Potatoes
or Russet Potato
Curly Kale
4 cups
Shredded Curly Kale
or Spinach
Mexican Beef Chorizo
3 2/3 cups
Mexican Beef Chorizo
cooked or uncooked
Enchilada Sauce
2 1/4 cups
Enchilada Sauce
or Green Enchilada Sauce
White Corn Tortilla
5
Small White Corn Tortillas
6 to 8-inch
or Flour Tortillas
Water
1/4 cup
Water
Toppings
Lime
1
Lime
optional
Avocado
1
Avocado
optional
Fresh Cilantro
1 bunch
Fresh Cilantro
leaves picked
optional
Jalapeño Pepper
1
Jalapeño Pepper, sliced
optional
Nutrition Per Serving
VIEW ALL
Calories
896
Fat
60.0 g
Protein
41.7 g
Carbs
47.8 g
Add to plan
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Gluten-Free Beef Chorizo, Kale & Sweet Potato Enchilada Casserole
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author_avatar
Elise Tries to Cook
I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
https://elisetriestocook.com

Author's Notes

Looking to add extra vegetables? Feel free to use diced bell peppers of any color, greens like spinach, or corn.

Can’t find un-cooked chorizo? You can use pre-cooked chorizo links. Follow the steps outlined, and break up the links into bite-sized pieces.
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
In a pot on the stove, start to cook the Mexican Beef Chorizo (3 2/3 cups) at medium-high heat, no need to add any fat. Break apart the chorizo into bite-sized pieces. If using pre-cooked, simply break up in the pan and proceed.
step 3
While the chorizo is cooking, peel and dice the Sweet Potatoes (2) into 1/2-inch cubes. Cut the White Corn Tortillas (5) in half and leave to the side.
step 4
Once the chorizo completes cooking, add the sweet potatoes and the Water (1/4 cup). Cover immediately. Every few minutes, remove the lid and stir, placing the lid back on after.
step 5
Cook the chorizo and sweet potatoes until the potatoes are fork-tender, about 8 minutes.
step 6
Once the sweet potatoes are fork-tender, add in the Curly Kale (4 cups) and Enchilada Sauce (3/4 cup) to the pot and stir. Once kale wilts, remove the pot from the heat.
step 7
Pour ¾ cup of the Enchilada Sauce (3/4 cup) in the bottom of a 9×13-inch baking dish. Tilt the dish around in a circle so the sauce covers the entire bottom.
step 8
Place four tortilla halves on top of the enchilada sauce. Put the flat edge touching the side of the baking dish.
step 9
Spoon the beef chorizo, kale, sweet potato mixture on top and cover with a layer of Shredded Cheddar Cheese (1 cup).
step 9 Spoon the beef chorizo, kale, sweet potato mixture on top and cover with a layer of Shredded Cheddar Cheese (1 cup).
step 10
Make a second layer of tortillas using the six remaining halves. Lay four with the flat edge touching the baking dish side and the final two halves in the center. Layer again with the remaining Enchilada Sauce (3/4 cup).
step 10 Make a second layer of tortillas using the six remaining halves. Lay four with the flat edge touching the baking dish side and the final two halves in the center. Layer again with the remaining Enchilada Sauce (3/4 cup).
step 11
Top with a final layer of Shredded Cheddar Cheese (1 cup), using up all the remaining cheese.
step 12
Put in the oven for 10 minutes.
step 13
After 10 minutes, put on broil for 3 minutes, until the cheese browns and bubbles a bit.
step 14
Take out of the oven and use a spatula to slice into four pieces. Serve in bowls or plates, with toppings such as Lime (1), Avocado (1), Fresh Cilantro (1 bunch), and Jalapeño Pepper (1) on top or on the side! Enjoy!
step 14 Take out of the oven and use a spatula to slice into four pieces. Serve in bowls or plates, with toppings such as Lime (1), Avocado (1), Fresh Cilantro (1 bunch), and Jalapeño Pepper (1) on top or on the side! Enjoy!
Tags
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Gluten-Free
Beef
Comfort Food
Lunch
Shellfish-Free
Dinner
Potatoes
Mexican
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