Easy Chicken Enchilada Casserole (Gluten-Free)
Casseroles! Do you love them? Do you hate them? Do you even care?!
Personally, I’m a huge fan of a good casserole. They’re classic comfort food. You combine a few different ingredients in one big casserole dish, give it a bake, and roughly 20-30 minutes later you have pure deliciousness. How incredibly easy is that?
Most casseroles are made with some less than stellar ingredients like cream of [blank] soup and some kind of fried crunchy element. And, while their absolutely delicious, I like to reserve my more decadent casseroles for special occasions like holidays. Thankfully, this easy gluten-free Enchilada Casserole is just the right combination of decadent and healthy for the perfect weeknight meal.
Ok, so, let’s talk about this Enchilada Casserole. It’s basically enchiladas but so much easier because there isn’t any messing rolling and filling involved. Instead of rolling up each tortilla, you just layer the tortillas, shredded chicken, spinach, enchilada sauce, and cheese. Easyyyyy.
The first step for this casserole is to make the shredded chicken. You just add a few chicken breast to a large pot, pour enchilada sauce over them, and let the chicken simmer until it’s tender and shreddable. Then, you’ll add your spices and green chilis to the shredded chicken.
Next, it’s time to layer and it goes a little something like this. A little enchilada sauce, three tortillas, chopped spinach, shredded cheese, repeat. Three layers later, finish everything off with shredded cheese, bake for fifteen to twenty minutes until everything is melted and golden brown. Absolutely delicious. Go make this. K, bye!
Craving more? Check out these easy weeknight dinner ideas!
Easy Gluten-Free Chicken Enchilada Casserole
1 pound boneless skinless chicken breasts
juice of 1 lime
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp onion powder
2 cans enchilada sauce (15 oz each)
1 can hatch green chilis
9 corn tortillas
5 oz baby spinach, chopped
2 1/2 cups shredded monterey cheese
cilantro for garnish
Preheat your oven to 350 degrees.
Add the chicken breast, spices, lime juice, hatch green chilis, and one can of enchilada sauce to a large pot. Bring the chicken breast and enchilada sauce to a boil. Then reduce the heat to a simmer and cover. Simmer the chicken for 30-45 minutes until it's tender and shreddable. Then use two forks to shred the chicken in the sauce. (You could also do this the day before to make this even easier!)
Next, begin to assemble your casserole. Start with a few spoonfuls of enchilada sauce, then tortillas (I used three for each layer), shredded chicken, a handful of chopped spinach, a 1/2 cup of shredded cheese and then repeat. Pour any remaining enchilada sauce over the casserole. Then finish by sprinkling the remaining shredded cheese on top.
Bake uncovered for 15-20 minutes until the cheese has melted. I like to finish mine on a low broil to get a nice golden brown color. Serve immediately and garnish with chopped fresh cilantro.