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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!
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.
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!
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.
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!
Slow Cooker Chicken Chili [dairy-free, gluten-free]
Slow Cooker Crispy Carnitas [Whole30, paleo, gluten-free]
Easy Pumpkin Chili [gluten-free, dairy-free, paleo]
1 pound boneless skinless chicken breasts or thighs
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 or chipotle powder
2 1/2 cups enchilada sauce
1 can green chilis
8 gluten-free tortillas (I like these)
5 oz baby spinach, chopped and wilted
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 2 cups of enchilada sauce to a slow cooker or large pot.
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.
Use two forks to shred the chicken in the sauce. (You could also do this the day before to make this even easier!)
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.
Bake uncovered for 25-30 minutes until the cheese has melted and begins to turn golden brown. Enjoy!
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