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
Units
Scale
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.
