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.
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!