Gluten-free Chicken Enchilada Casserole is a cheesy and satisfying dinner that delivers all the flavor of classic chicken enchiladas with none of the hard work. Easy, make-ahead, and perfect for busy weeknights!
“This is my husband’s favorite meal! I’ve made it countless times, and it’s delicious every time.”
Raise your hand if you don’t feel like cooking dinner tonight?
That makes two of us!
If you can spare a little energy and a few minutes of active cooking time, my lazy girl’s Chicken Enchilada Casserole is going to make your night.
Forget the tedious rolling required for classic chicken enchiladas. Instead, mix all the ingredients together, then bake in the oven. The result is a cheesy, satisfying casserole that your entire family will devour!
Why You’ll Love this Recipe
- Quick. We’re talking 20 minutes of prep time before sending the casserole into the oven to bake hands-off.
- Easy. Get all the craveable flavor of homemade chicken enchiladas with none of the hard work required.
- Reheats well. Microwave leftovers for hot and satisfying lunches.
- Make-ahead. Assemble the casserole a few hours ahead of time, then bake when you’re ready to eat.
Main Ingredients Needed
- Chicken breasts: chopped into bite-sized pieces.
- Corn tortillas: chopped into squares.
- Red Enchilada Sauce: you simply must use my homemade enchilada sauce recipe for this dish. Nothing from the store compares!
- Jarred salsa: I like Clint’s or Tostitos Restaurant-Style Salsa.
- Canned black beans: or pinto beans.
- Frozen corn: no need to thaw first.
- Sour cream
- Chopped green chiles: mild or hot, it’s up to you.
- Shredded Mexican cheese blend: for ooey-gooey cheesy goodness.
- Toppings: minced onions, chopped cilantro, diced tomatoes, avocado, sliced olives, pickled jalapenos, shredded lettuce, sour cream, salsa, and guacamole make excellent chicken enchilada casserole toppers.
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This easy casserole recipe is blissfully simple. Stir > pour > bake. That said, here are a few things to keep in mind before cooking:
- Prepare enchilada sauce. Prepare the homemade red enchilada sauce up to 5 days ahead of time so the casserole comes together quickly.
- Corn tortilla count. Depending on the brand, corn tortillas are typically sold in packs of 10 or 12 (or more). As written, this recipe can be made with 10 or up to 12 tortillas, so you don’t have a couple random leftover corn tortillas to deal with.
- Thick-cut cheese. I like using a thick-cut Mexican cheese blend for this recipe so each bite of casserole tastes extra-cheesy. It really makes a difference!
Serve with Restaurant-Style Salsa
How to Make this Recipe
Step 1: Saute the chicken.
Heat a large skillet over medium-high heat then spritz with extra virgin olive oil or nonstick spray. Add chicken breasts that have been cut into bite-sized pieces then season with salt and pepper and saute until the chicken is cooked through.
Turn the heat off then set the chicken aside to cool slightly.
Step 2: Stir the remaining ingredients together.
While the chicken is cooling, add canned black or pinto beans that have been drained and rinsed, frozen corn, sour cream, red enchilada sauce, jarred salsa, and chopped green chiles to a very large mixing bowl then stir to combine.
Like I said, there is nothing better than my homemade enchilada sauce. Every so often I’ll try a new small-batch option from the grocery store, and I’m always disappointed!
Gluten Free Enchilada Sauce
Next add the cooked chicken, white corn tortillas that have been chopped into bite-sized squares, plus shredded Mexican cheese blend, then stir to combine.
Step 3: Bake the casserole.
Scoop the mixture into a nonstick-sprayed 9×13″ baking pan then sprinkle the top with more shredded cheese.
Bake for 20-25 minutes at 350 degrees or until the cheese has melted and the casserole is bubbly.
Scoop onto plates then serve with the toppings of your choice. This part is fun and lets everyone customize their own dinner to their liking.
How to Store and Reheat
Store Chicken Enchilada Casserole leftovers in the refrigerator for 4-5 days then reheat individual scoops in the microwave until hot.
How to Make Ahead of Time
Assemble the casserole up to a few hours ahead of time then cover with foil and store in the refrigerator. Bake covered for the first 15 minutes then remove the foil and continue to bake until the casserole is hot and bubbly.
I hope you love every bite of this simple and satisfying Chicken Enchilada Casserole recipe. Enjoy!
More Easy Tex-Mex Recipes
- Beef and Veggie Enchilada Skillet
- Chicken Burrito Skillet
- Crunchy Taco Hamburger Helper
- Restaurant-Style Ground Beef
- Cheese Enchiladas
- Large Batch Taco Seasoning
- Best Ever Chicken Fajitas
Equipment
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- salt and pepper
- 15 oz can black beans or pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 cup (8oz) sour cream
- 1 cup gluten-free red enchilada sauce
- 1 cup jarred salsa
- 4 oz can chopped green chiles
- 10-12 gluten-free white corn tortillas, cut into squares, see notes
- 8 oz shredded Mexican Cheese Blend, divided
- Toppings: minced onions, chopped cilantro, diced tomatoes, avocado, sliced olives, pickled jalapenos, shredded lettuce, sour cream, salsa, guacamole
Directions
- Preheat the oven to 350 degrees then spray a 9×13” casserole dish with nonstick spray and set it aside.
- Heat a large skillet over medium-high heat then spray with nonstick spray or mist with extra virgin olive oil. Add the chicken, season with salt and pepper, then saute until the chicken is cooked through. Turn off the heat then set the chicken aside to cool slightly.
- To a very large mixing bowl add the beans, corn, sour cream, enchilada sauce, salsa, and green chiles then stir to combine. Add the slightly cooled chicken, tortillas, and half the cheese then stir to combine.
- Scoop the mixture into the prepared baking dish then top with the remaining cheese and bake uncovered for 20-25 minutes, or until the cheese has melted and the casserole is bubbly. Scoop onto plates then serve with optional toppings.
Notes
- White corn tortillas are typically sold in packages of 10-12. This recipe works with 10 or up to 12 tortillas.
- To make ahead: Assemble the casserole up to a few hours ahead of time then cover with foil and store in the refrigerator. Bake covered for the first 15 minutes then remove the foil and continue to bake until the casserole is hot and bubbly.
- This recipe has been modified from the original in the following ways: 1 cup salsa instead of 3/4 cup. 8oz cheese instead of 4oz. Added a can of beans.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Love this recipe!
I’m making enchiladas now and broke a few tortillas – this is perfect for the future!
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!
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! https://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.
Lazy or not Lazy these look fantastic!