This post contains affiliate links

This Gluten-Free Chicken Enchilada Casserole is the perfect easy weeknight dinner. Tender shredded chicken in enchilada sauce, layered between tortillas, makes for delicious and easy meal that’s perfect for meal prep or to feed a crowd!

Easy Chicken Enchilada Casserole

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.

Use the slow cooker for the perfectly tender shredded chicken

Gluten Free Chicken Enchilada Casserole_slow cooker.jpgGluten Free Chicken Enchilada Casserole_slow cooker.jpg

To make this dish even easier to make, I like to use my slow cooker to make the chicken. Just add your chicken, enchilada sauce, green chiles and spices to the slow cooker and cook your chicken for a few hours until done. When you’re ready to assemble your casserole, you’ll have a slow cooker full of shredded chicken ready to use!

Easy Chicken Enchilada Casserole_layer.jpgEasy Chicken Enchilada Casserole_layer.jpg

If you don’t want to use the slow cooker, you can also cook your chicken in a large pot on the stove top. Just pour enchilada sauce over the chicken and let simmer until it’s tender and shreddable. Then, you’ll add your spices and green chilis to the shredded chicken.

Easy Chicken Enchilada Casserole.jpgEasy Chicken Enchilada Casserole.jpg

Next, it’s time to assemble the casserole layers. Start with a little enchilada sauce, then two tortillas, spinach, shredded cheese, and repeat. Three layers later, finish everything off with more shredded cheese, and bake for fifteen to twenty minutes. Once everything is melted and golden brown your casserole is done and absolutely delicious. Go make this. K, bye!

Easy Chicken Enchilada Casserole_slice shot.jpgEasy Chicken Enchilada Casserole_slice shot.jpg

If you love this gluten-free chicken enchilada recipe, I know you’ll love these delicious recipes!

Easy Gluten-Free Chicken Enchilada Casserole



  1. Preheat your oven to 350 degrees.

  2. Add the chicken breast, spices, lime juice, hatch green chilis, and 2 cups of enchilada sauce to a slow cooker or large pot.

  3. Cook the chicken in the slow cooker on high for 2-4 hours or until tender. If you’re cooking on the stove top, bring the chicken 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.

  4. Use two forks to shred the chicken in the sauce. (You could also do this the day before to make this even easier!)

  5. Next, assemble your casserole. Start with a few spoonfuls of enchilada sauce, then two tortillas, shredded chicken, a handful of spinach, shredded cheese and then repeat. Pour any remaining enchilada sauce over the casserole. Then finish by sprinkling the remaining shredded cheese on top.

  6. Bake uncovered for 25-30 minutes until the cheese has melted and begins to turn golden brown. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Margaret Black says:

    I have started to make this casserole for the first time – sounds delicious, but I am unsure of the size of the casserole dish to use.
    Thank you , Margaret Black

    1. Ashlea Carver says:

      Hi, Margaret! A 9×13 should work!

  2. I love this! I alternate it often with the Beef Enchilada skillet. I share your site with EVERYONE as my favorite recipe site.

  3. this has to be one of the best recipes I’ve tried of ATHT. I make it 2-3x a month it’s so easy and delicious. Somehow the leftovers are even better than the first night.

    1. Ashlea Carver says:

      I’m so happy you loved the recipe, Sydney! It’s one of my favorites, too!