Chicken Enchilada Casserole

Chicken Enchilada Casserole is a cheesy, cozy casserole that requires nearly no chopping! This family-favorite chicken dinner recipe is easy enough to make any night of the week.

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Mexican

Keyword gluten free

Method Baking

Servings

Calories 387kcal

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, diced avocado, sliced olives, shredded lettuce, sour cream, salsa, guacamole

Instructions

Preheat the oven to 350 degrees then spray a 9x13” 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

Some packages of white corn tortillas are sold with 10-12 tortillas. This recipe will work with 10 tortillas, or up to 12.

Nutrition