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. Plus you get all the flavor of enchiladas but there’s no tedious rolling required!
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 the LARGEST BOWL YOU OWN (trust me!) add 1 cup red enchilada sauce. Use your favorite – here’s my totally delicious and easy homemade enchilada sauce!
Next add 1 cup sour cream plus 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!
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Lazy Girl’s Chicken Enchilada Casserole
Description
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!
Ingredients
- 1lb chicken breasts, cut into bite-sized pieces
- salt and pepper
- 1 cup gluten-free enchilada sauce
- 1 cup sour cream
- 3/4 cup jarred salsa
- 1 cup frozen corn, thawed
- 4oz diced green chilies
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Hope all is well! I wanted to know if you ever got around to typing up the list of helpful baby registry tips and products? :) I am 19 weeks pregnant and starting to research the items we need and what brands are best and it is getting overwhelming! Any advice would be oh so helpful!
PS Thanks for all the mac and cheese (and just anything that has cheese) recipes you have been posting during your pregnancy :)
Just shot ya’ an email. :)
[…] 2. A modified version of Iowa Girl Eats’ Enchilada Casserole. […]
[…] Sunday: some variation of Kristen’s Enchilada Casserole […]
I live in northern Europe and cannot get most of the ingredients one would have on hand in the US, so when I find a recipe like this, I have to make most of the ingredients from scratch. No problem, though! I made this yesterday and my family loved it. It was put together very quickly with the help of my 18 year old son. Of course I had already made the enchilada sauce, and some homemade salsa was also in the fridge, so it went really fast. Thanks for the recipe! This is a keeper!
Love this recipe!
I’m making enchiladas now and broke a few tortillas – this is perfect for the future!
[…] The Lazy Girl’s Chicken Enchilada Casserole (original source): […]
Will the mixture be soupy prior to adding the tortillas and baking? I’m making this ahead of time for a family dinner party. Going to add the tortillas at the last minute. Should the rest of the mixture without the tortillas be somewhat thin? I tripled the recipe. Trying not to panic, here.
Thanks!
If I remember right, the mixture was thin before I added the tortillas. I’m sure it will turn out great!! :)
I made this last night and subbed Fage 2% Plain Greek Yogurt for all of the sour cream – it turned out great. I also added black beans in place of the corn; family preference. Leftovers for lunch, yum!
[…] is the latest meal I’m dropping off for Kai’s Village – Chicken Enchilada Casserole (very easily […]
[…] some parmesan cheese – SO GOOD. Why have I not done THAT before? I also made Iowa Girl Eats Lazy Girl’s Chicken Enchilada Casserole. Delicious!! I got everything from Trader Joe’s and tossed it together and put it in the […]
[…] Lazy Girl’s Chicken Enchilada Casserole: I substituted Greek yogurt for the sour cream and a can of Ro-Tel Tomatoes & Diced Green Chilies for the salsa and diced green chilies. I also threw remaining bits of the packages of shredded cheese we had in our fridge. No corn, either. This was fast, easy, and definitely ohmygod-I-have-so-much-crap-in-my-fridge friendly. […]
For a veggie option could you add black beans and take out the chicken? Would it still be good?
Please please please do some research on baby bjorn carriers and hip dysphasia. Any carrier that does not cradle the entire bottom of the baby dangles them by their crotch and pita pressure on their hips and spine. I urge you to consider carriers like the ergo, beco butterfly, or boba. Not only are they so much better for your baby, they are much more comfortable for mom and dad, too.
I made this for dinner last night, and the first thing out of my husband’s mouth was “impressive!”. Haha, and that was coming from a man who usually detests anything involving the word “casserole”. Needless to say, he had seconds of this. Mine was actually a combination of your “Chicken Enchilada Casserole” and “Green Chili Chicken Enchilada Casserole” (I used all green sauces, but the same additions as in this recipe). Thank you so much for a very yummy recipe that will be added to our regular rotation!
I bought everything to make this tonight!! I LOVE how quick this will be – yet the boyfriend will come home to a home made meal. Love your site!
What did Ben order from Cool Basil? His dish looks pretty delicious too! I’m working from Clive this week and plan to order Cool Basil for supper one of these nights and I never know what to try!
He got Pad See Ew – SO good at Cool Basil!
As a new soon to be mom I’d love that list of what to register for as well!!! I feel like a lost puppy when I walk into babies r us!
Maybe I missed it or something but, when will we hear about the pregnancy and how you told Ben, etc?? So excited for you. I swear it was just yesterday you said “maybe” a baby in the next 5 years….. or it may have been circa 2009….. time flies!!
Here’s the post where I announced our pregnancy! http://iowagirleats.com/2013/03/08/friday-favorite-a-very-special-addition/
Made this last night and it was really good. I did use greek yogurt as a sour cream substitute (0% fat) and it slightly separated (or curdled or whatever you want to call it). Didn’t bother those of us eating it at all though. I did add black beans, onions and zucchini that I sauteed as well-so I’m not sure if that had any effect, but just wanted to let you know since you had mentioned wanting to use greek yogurt.