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.
Not like it hasn’t already been said above but my least favorite part of making enchiladas is rolling them up so this sounds perfect!
Hmm. I wonder how this would taste with a can of Rotel Tomato & Green Chilies vs. the salsa + green chilies separately. My boyfriend is all weird about “chunks” and I have to puree the Rotel Tomato & Green Chilies every. single. time. that I use them. I might try that and see if it works! I also have some Greek yogurt leftover in the fridge. Would be a great way to reuse the items that are dying to disappear from my pantry. :)
This will be my dinner tonight. Think I’ll try subbing in some pork loin for the chicken, though…and maybe green enchilada sauce and salsa. So, okay, not the exact same recipe, but close. :) Thanks for sharing!
This is absolutley going on my menu plans for next week! Except I’ll be making it vegetarian, but I’m sure it will be just as tasty! Just started following your blog, and can’t wait to read more. Your pictures are gorgeous as well.
I love your stuff and this looks amazing. I am on WW and into week 3 but have found that most of your recipies fall with in my daily points. I actually put this recipie in to see that the points are 6 WW points per serving! Yummy! Here is the link for anyone interested.
http://www.weightwatchers.ca/util/prt/recipe.aspx?Type=1&RecipeID=21866813
This looks soo delicious! I love how you go step by step through the recipe and then give the summary. Its awesome! I have picked up so many recipes from your website. Your PF Chang lettuce wraps are a hit in our household!
YES!!! Go with Greek Yogurt or even just Dannon Plain Yogurt. I stopped buying sour cream ages ago and all we use is greek yogurt or other plain. My husband scoffed and scoffed and now thinks nothing of it. Plus, it’s SO MUCH BETTER nutritionally!
Yum this recipe looks amazing!
I can’t get over how cheap Chobani is there for you. It is not so cheap here in Australia that’s for sure but still definitely worth it.
I know this isnt what your post is about but the price decline sticker made me laugh, isn’t it called a sale?
This looks sooo good! I love that you break up the corn tortillas because sometimes they are a pain to roll up. Yummy stuff!
I have to make that!!!!
It is such a joy to read all of the comments from all the lovely pregnant women – and those who have had babies in the last few years. Do you know that in the 80’s, there was no such thing as registering for baby things? Yep, back in the dark ages. And that shopping at garage sales for baby clothes was HUGE. As a thrift-store employee, I would recommend going to a thrift store for AMAZING finds. It is truly the way to go for those who want to save a couple of bucks. Now, on to this recipe… it is another that I will keep. Kristen, you have a gift for coming up with recipes that work with anybody’s kitchen – with ingredients that most can find either in their pantry or in their local grocery. Yum. Thanks again from one of your older readers. Keep ’em coming. And take a nap at least once a day if you can. Napping is a good thing.
How do you think this recipe would work with leftover cooked chicken?
Definitely!