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Cinco de Mayo is only two days away!!!
You’ve got your margarita, you’ve got your homemade salsa, you’ve got your guacamole – now all you need is your entrée.
Chicken enchilada casserole!!!
Saucy chicken, beans, corn, green chilies, and even wilted spinach between layers or corn tortillas and cheese…yes, there is plenty of cheese. It’s like an enchilada lasagna.
A Mexican lasagna.
Doesn’t that sound glorious? Yes!
Enchilada sauce!
Since this wouldn’t be an enchilada casserole without the enchilada sauce it’s very important you love the flavor of that enchilada sauce.
For this recipe I have made my own gluten free enchilada sauce that I shared last year to go along with my chicken enchilada stuffed peppers. I have doubled the enchilada recipe so that this chicken enchilada casserole can be extra saucy!
Making your own enchilada sauce is way easier than you are thinking. All you do is cook a little flour roux with some oil then add the spices, then add the chicken broth and allow it to simmer until it thickens (3 to 5 minutes). And while it’s simmering you can easily multi task prepping the other ingredients for the chicken enchilada casserole.
Of course, you can buy your own enchilada sauce. Seriously, go of it if you have a store bought kind you already know you love and you want to make this recipe even easier. No judgement at all.
BUTTTT I really think you should make your own enchilada sauce. I guarantee that you will be surprised how easy it is to make.
The taste of fresh enchilada sauce will surpass jarred store bought any day. Just sayin’.
It really makes a difference. Plus, you get to control the spice level, the salt, all the things that will make the casserole extra amazing.
I make use of my best friend in this recipe, rotisserie chicken.
Yes, believe it or not I do cook my own chicken when the chicken is the star of that recipe. BUT when it’s a recipe where the chicken is hanging out with all the other flavors and veggies and covered in enchilada sauce that is where I take my short cut.
Cooking the majority of your food and eating healthy is about balance, friends. We add spinach into this casserole and make enchilada sauce from scratch so we balance that with a little pre-cooked rotisserie chicken from the store.
It keeps us sane. It keeps us happy. It keeps us fed. It keeps us from doing a million in one dishes. It keeps us from getting hangry.
I am not a huge fan of casseroles. If you haven’t noticed, there aren’t man on my blog. I realized it’s because casseroles can often end up a pile of mushy, soggy mess with no texture. Or worse, it can end up being dry.
This chicken enchilada casserole is neither of those things.
The corn gives everything a nice pop while the pinto beans add a creamy, meaty texture, the chicken is nice and tender and juicy – all of that is layered between melted cheese, the soft corn tortillas and plenty of that delicious homemade enchilada sauce!
It’s anything but dry and it’s anything but one pile of mush. It’s got a great texture and bold flavors.
I’m in love!
And I know you will be too!
BTW the spinach is there simply for extra nutrition. And all I did was throw it in the pan and wilt it down. Such an easy way to sneak in some extra greens!
When I thought about what to make for Cinco de Mayo (numero dos lol), I wanted to make enchiladas, but every time I pictured rolling everything into that tiny tortilla I stress out just a little.
It’s really not a big deal to make enchiladas, but it just feels tedious to me for some reason. With this chicken enchilada casserole I feel much more freedom.
Yes, it still requires assembly. But, it’s just layering things on top of each other. Besides you get more food out of it.
Chicken enchilada casserole for days!
Need to feed a crowd? Want to have leftovers for days?! OR just want chicken enchiladas without the tediousness of rolling each one? This chicken enchilada casserole is for you, my friends.
And yes, it makes wonderful leftovers. Never gets dried out or gets mushy. Trust me, we had leftovers for an entire week and our mouths were still watering every time we heated up a plate.
Alright, friends, I hope you enjoyed your Cinco de Mayo….twice ha!
More Cinco de Mayo inspired recipes:
- easy 8 ingredient homemade salsa
- the best ever guacamole
- easiest pitcher margaritas (made in a blender)
- smoky instant pot chicken tinga tacos
- sofritas burrito bowls (vegan)
- chicken enchilada stuffed peppers
- 10 minute weekday huevos rancheros
- Mexican shrimp cocktail (especially great if it’s already summer-like temps where you are. Lucky!)
- the best chicken taco salad
- chicken fajita salad with cilantro vinaigrette
Easy Chicken Enchilada Casserole
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 12 to 15 1x
- Category: chicken, entree, Mexican, easy
- Cuisine: gluten free
Description
Chicken enchilada casserole has all the enchilada flavors made into a casserole that’s layered with corn tortillas. This casserole is perfect for feeding a crowd or meal prep. Makes great leftovers.
Ingredients
enchilada sauce (doubled)
- 1/4 cup avocado oil or olive oil
- 1/4 cup brown rice flour (can sub regular AP flour if not gluten free)
- 1 tablespoon corn starch or arrowroot starch (omit if not making gluten free)
- 8 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 2 teaspoons smoked paprika
- optional: 1/4 to 1/2 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 4 cups low sodium chicken broth (or use instant pot chicken broth)
For the casserole
- 2 teaspoons olive or avocado oil
- 1/2 onion, chopped
- 2 to 3 cups spinach or chopped kale
- 4 cloves garlic, minced
- 2 7 ounce cans green chilies
- 1 15 ounce can pinto beans or black beans, drained and rinsed
- 1 15 ounce can corn, drained (or use fresh if in season)
- 2 1/2 cups chopped or shredded cooked chicken (see notes)
- corn tortillas
- 2 1/2 cups shredded cheese (cheddar or Monterrey jack, or a combo)
Optional toppings
- chopped green onion
- cilantro leaves
- extra/leftover enchilada sauce
- hot sauce
Instructions
- Prepare: Preheat your oven to 375 degrees Fahrenheit. At this time it can also be helpful to prep all the the ingredients for the casserole as instructed above. As in, rinse the beans, drain the corn, cut up the cooked chicken, and chop your onion, etc. Set everything aside.
- Make the enchilada sauce: Add your rice flour and corn starch to a small bowl, stir to combine and set aside. Add all of your spices to a separate small bowl, stir to combine and set aside. Heat a medium sauce pot over medium heat, add the oil. Once the oil is heated add the flours immediately whisk until it begins to smell nutty – about 1 to 2 minutes – add spices and whisk for 1 minute until fragrant. Gradually add the chicken broth, whisking the entire time to get out any lumps. Once all the broth has been added whisk in the tomato sauce. Turn the heat up to high and allow the enchilada sauce to come to a boil. Reduce to a simmer and allow to simmer for 5 minutes, whisking occasionally, or until the sauce has thickened slightly. Remove from heat and set the sauce aside.
- Cook the veggies: While the sauce is simmering start cooking your veggies. Heat a large skillet over medium heat, add the oil and onion. Saute until tender, 3 to 5 minutes. Add the spinach or kale and cook until wilted, about 5 minutes. Add the garlic and cook about 1 minute. Remove from the heat.
- Stir everything together: To the skillet (with the heat off) add the green chilies, pinto beans, corn, and cooked and chopped chicken. Also add 1 cup of the enchilada sauce. Stir everything together until well incorporated.
- Assemble the casserole: Spread a layer of the enchilada sauce on the bottom of a 9X13 casserole dish followed by a layer of corn tortillas (you may have to cut some in half to fit – see photo in post). Spread 1/3 of the chicken mixture over top, sprinkle with some cheese. Repeat layers: tortillas, sauce, chicken mixture, cheese until you have worked through all the chicken mixture and have filled the casserole dish. You should have about 3 layers.
- Bake: Cover with foil and bake for 25 to 30 minutes. Remove the foil and bake another 5 to 10 minutes or until the sauce is bubbling and the cheese is well melted.
- Cool: Allow the casserole to cool for 15 to 20 minutes before serving.
- Serve: Top with a sprinkle of green onions or cilantro, if desired, and cut into squares and serve.
- Leftovers: Allow the casserole to cool completely and transfer the enchilada squares into air tight containers. The enchilada casserole will last for 1 week in your fridge. It makes really great leftovers! Yum!
Notes
Enchilada sauce: You could use store bought enchilada sauce if you want a short cut – just make sure it’s gluten free if needed – but I highly recommend making your own. It’s way easier than you might think and is what really helps to flavor this casserole so you want it to be good! You could also make your enchilada sauce 1 to 2 days in advance from making your casserole. (you will need about 4 cups enchilada sauce for the recipe).
Chicken: For a short cut I used my friend the store bought rotisserie chicken. You could also cook up your own chicken breast in advance or use any other kind of leftover plain cooked chicken you may have. Or use leftover instant pot whole chicken.
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