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.
I have a similar version, but i use the tortillas as lasagna noodles and layer them with a similar version of the sauce. Mine uses canned cream of chicken soup, for the creaminess so maybe less healthy, but delicious.
As my Dad would say: ‘Well young lady, I hope you are happy! ‘
This recipe nearly did not make it to the pan since I was eating it out of the bowl! It is sooooo good and sooooo easy!
Word to the wise, definitely use the largest bowl you can get your hands on.
Thanks for the great recipe!
You can find the enchilada sauce in the ethnic foods aisle, and you can use flour tortillas, too! :)
This looks really good, but I have two questions. Can you buy Enchilada sauce in the grocery store? Also, can you substitute flour tortillas for the corn? Thank you.
I could not find the recipe for Lazy Girls Enchilada Casserole just the ingredients. Can you tell me where to find it….thanks
I made this for dinner tonight and it was delicious! it will be going on our regular schedule.
I cook for 50 homeless every Sunday afternoon. About how many servings does this make. It is something they would like and I can add black beans for more nutrition.
I think as written it would feed 6 hungry adults.
After 17 years of marriage I have to say that I hate cooking. HATE IT! However, I don’t like to eat out every night and this looks so yummy.
Thanks so much for sharing. I made it today and it turned out so delicious! I am definitely keeping this recipe! =]
Curious how this would do as a freezer meal… Like, cook the chicken and do everything but the tortillas, freeze in portioned out bags? Thaw the day of cooking and add in the tortillas then. Hmmmm…. my wheels are turning!
I just found this recipe, thanks to the top recipes of 2013, and I’m making this tonight!! All I have in the fridge is plain greek yogurt, so I’m going to use that instead of sour cream. On that note: I had to do that with a Christmas cookie recipe last week–it called for sour cream but all I had was yogurt. The cookies were even better with the yogurt!
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. :)
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!