Lazy Girl's Chicken Enchilada Casserole is perfect for nights you don't feel like cooking. Hearty, cozy, and easy too!
Raise your hand if you don’t feel like cooking dinner tonight?
Oh wow, that’s a lot of you!
Well, if you can spare a little energy, and just a couple minutes of active cooking time, Lazy Girl’s Chicken Enchilada Casserole is going to make your night!
Toss fridge and pantry staples including enchilada sauce, salsa, chicken, green chilies, and torn corn tortillas in a bowl then spoon into a casserole dish, top with cheese and bake.
Perfect for those days when you don’t have the time nor energy to cook anything elaborate for dinner, but still want a home-cooked meal. It’s not the prettiest thing in the world, but the taste more than makes up for it!
So simple to toss together, and so satisfying because it’s got all the flavor of enchiladas minus the tedious rolling.
Start by sauteing 1lb chicken breasts cut into bite-sized pieces and seasoned with salt and pepper in nonstick spray until cooked through, then remove to a a plate to cool slightly.
Next, to a very large mixing bowl add 1 cup red enchilada sauce (I can’t recommend my easy homemade enchilada sauce enough!) plus 1 cup sour cream and 3/4 cup jarred salsa.
Whisk the ingredients together then stir in the cooked chicken plus 4oz diced green chilies and 1 cup frozen –> thawed corn.
Now turn your attention to the corn tortillas. My favorite part of an enchilada.
Count out 12 gluten-free corn tortillas then chop or tear them into bite-sized pieces.
Scoop the mixture into a nonstick sprayed 9×13 pan, or divide it into 2 little pans if ya’ like, then sprinkle the tops with 1 cup shredded cheddar cheese total and bake at 350 degrees for 25 minutes, or until golden brown and bubbly.
Scoop then serve with your choice of toppings – I like extra salsa and chopped green onions for a fresh and zesty bite. YUM!
I hope you love this simple, totally satisfying casserole recipe – enjoy!
Equipment
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- salt and pepper
- 1 cup gluten free red enchilada sauce
- 1 cup sour cream
- 3/4 cup jarred salsa
- 1 cup frozen corn, thawed
- 4 oz can diced green chiles
- 12 gluten free white corn tortillas, torn or chopped into bite-sized pieces
- 1 cup shredded cheddar cheese
Directions
- Preheat oven to 350 degrees. Season chicken with salt and pepper then saute in a large, nonstick-sprayed skillet over medium-high heat until cooked through. Remove to a plate to cool slightly.
- In a very large bowl add enchilada sauce, sour cream, and salsa then whisk to combine. Add cooked chicken, corn, and green chilies then stir to combine. Add corn tortillas then stir to combine.
- Spray a 9x13" casserole dish (or 2 smaller baking dishes) with nonstick spray then scoop mixture inside. Top with cheese then bake for 25 minutes, or until golden brown and bubbly. Let rest for 5 minutes before serving. Top with green onions and salsa, if desired.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
We had shredded roast left after a meal of Italian hot beef sandwiches, so we made enchilada casserole using this shredded beef instead of chicken, everything else the same. It was wonderful!
Ooo, sounds delicious!! Shredded beef enchiladas are a favorite of mine. So glad you loved these, Rebecca. Thank you so much for your feedback and recipe rating!
I made this for dinner last night and it was a hit. I wanted to make enchiladas but didn’t have all the other recipe’s ingredients so I look here. I much prefer your method of making enchiladas.
Awesome!! I’m so glad you loved it, Connie. Thank you so much for your feedback and recipe rating!
sometimes i swap in black or pinto beans for the corn, and sometimes I have have 1/2 cup of corn and 1/2 cup of beans
Loved loved loved!
I use chicken thighs. I find they have much more flavor. And I like dark meat better than white.
This is my husband’s favorite meal! I’ve made it countless times, and it’s delicious every time.
Looks like a good go to Church dish. I’ll try it out. Looks to be a hit!!
I”ve made this recipe 3 times already since I found it a few weeks ago. Used plain yogurt in place of sour cream, and made it vegetarian (not completely vegan) by using cubes of zuchhini and shreds of swiss chard in place of the chicken. If you want to try this just make sure the zukes are “al dente” (a little bit cunchy yet) before you saute etc. so they don’t turn to mush in the middle of all the liquids.
I love making enchiladas and think of this as an “un-stuffed” version. Thanks for a great recipe!
So great – thanks for sharing your swaps – I’m definitely interested in adding zucchini. Thank you also for leaving a recipe rating, Catherine!
This was soooo yummy and easy!! Your recipes never disappoint!
So glad to hear it, Shawnnah! Thanks so much for the feedback!
I have not made this yet, but I would add sliced black olives to it….. Sounds yummy…..