Lazy Girl’s Chicken Enchilada Casserole is perfect for nights you don’t feel like cooking. Throw all the ingredients into a casserole dish then bake. Easy!
Ben and I had a busy weekend including creating our baby registry (!!), a trip to the gym, store, and laundry (no tanning #namethatshow) and by the time Sunday dinner rolled around I had no energy to cook, but didn’t feel like getting take-out out either. Luckily I had gotten all the ingredients to make Lazy Girl’s Chicken Enchilada Casserole at the store and was able to throw it together in a jif.
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!
This is the “classic” version of the Green Chili Chicken Enchilada Casserole I made last year, and similarly it was a hit not just because of how easy the dish is to throw together, but also because it’s satisfying, and really, REALLY good. Thick, creamy, and totally hits the spot!
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. You could totally use leftover grilled or sauteed chicken here, too.
Meanwhile, mix the rest of the casserole ingredients into a HUGE bowl (seriously the biggest you’ve got – trust me!) starting with 1 cup red enchilada sauce. (BTW – if you have leftover enchilada sauce, use it to make Tortilla Egg Scrambles, aka one of my favorite recipes EVER!)
Next add 1 cup low-fat sour cream.
And 3/4 cup jarred salsa.
Whisk the ingredients together then stir in the cooked chicken along with…
4oz diced green chilies, and 1 cup frozen –> thawed corn. I just tossed the corn into a strainer and ran it under cool water for a minute. You could also use canned corn if you’ve got that on hand.
Now turn your attention to the corn tortillas. My favorite part of an enchilada.
Count out 12 gluten-free corn tortillas then tear them into pieces, or do like I did and keep folding the tortillas until they form little triangles to rip apart, then stir into the mixture.
Scoop the mixture into a nonstick sprayed 9×13 pan, or divide it into 2 little pans if ya’ like. I left my 9×13 at my parent’s house a few weeks ago, so I used this adorable set >
Sprinkle the top with 1 cup shredded cheddar cheese then bake at 350 degrees for 25 minutes, or until golden brown and bubbly. Scoop then serve with your choice of toppings!
Lazy Girl’s Chicken Enchilada Casserole
Lazy Girl's Chicken Enchilada Casserole is perfect for nights you don't feel like cooking, but want a home-cooked meal. Throw all the ingredients into a casserole dish then bake. Easy!
- 1lb chicken breasts, cut into bite-sized pieces
- salt & pepper
- 1 cup gluten-free enchilada sauce
- 1 cup low-fat sour cream
- 3/4 cup jarred salsa
- 1 cup frozen corn thawed
- 4oz diced green chilies
- 12 gluten-free white corn tortillas, torn into bite-sized pieces
- 1 cup shredded cheddar cheese
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Hope you enjoy, and happy Monday!