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Chicken Enchilada Casserole

This Chicken Enchilada Casserole is gluten-free and covered with a creamy green chili sauce that permeates each bite. It’s the perfect way to celebrate Cinco de Mayo or any other fiesta!

Chicken Enchilada Casserole

Do you ever have one of those, I-just-got-back-from-vacation-but-now-i’m-stressed-out-beyond-belief-moments?

Well, I just did! Last week our internet was down literally all week, so when I would normally be getting all my posts done for this week I could’nt. {I know I’m an uber planner, but hey… thats me.} I am so not one of those, write a post 12 hours before it goes live kinda girl. It literally makes me sweat, shake, and then my brain goes blank. Which of course is what you want before you need to write a post, right? NOT!

Anywho, I’m a little stressed out because I want to give ya’ll top notch recipes and posts, I want to share the awesome pictures I had from our Napa trip, my parents came into town Thursday {which means I needed to clean house}, AND Cason’s birthday and birthday party are on Sunday {so I need to get that ready}!

P.S. What kind of cupcake would you want to eat if you were turning 2?

Ugh… deep breathe.

I don’t know about you, but when I get stressed out I just want to eat. I’m not sure if its because Cinco de Mayo is on the horizon or what, but I am all about Mexican food today! In particular Enchiladas, they are usually my go-to meal when we are out at a restaurant. {well, that or fish tacos.. yum!}

Even though I have a love affair with enchiladas, I absolutely LOATHE putting them together.  Most of the time I make a huge mess where my kitchen is beyond recognition and then when its time serve I can never get them out in their individual rolls. Whats the point?

Well, no more! Ladies and Gentleman, let me introduce you to the Enchilada Casserole a.k.a. “time saver” a.k.a.a. “my new latin lover” a.k.a.a.a ….. yeah I got nothing. 🙂

Chicken Suizas is one of my favorite enchiladas, so it was a no brainer to make it at home, but making it into a enchilada casserole = sheer genius. These enchiladas come together in no time, taste super authentic, left my kitchen clean, AND are gluten-free! Boo-ya!

Happy Dance over here!

How to Make The Best Chicken Enchilada Casserole

To get started, preheat oven to 350º.  Shred 1 lb. of cooked chicken breast. Set aside. {I poached mine but you could use rotisserie if you’re looking for a time saver}

A serving of Chicken Enchilada Casserole on a plate topped with diced tomatoes and avocado

Heat a large skillet to medium high heat. Add 1 tablespoon of coconut oil, once melted add 1 cup of chopped yellow onion. Saute until translucent, about 3-4 minutes.

Top view of a baking dish of Chicken Enchilada Casserole topped with diced tomato and avocado with one serving removed

Next add 2 minced garlic cloves, saute for 30 seconds. Add in 1/4 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper, stir and then add in 3 cups of chicken stock and 2 {4 oz.} cans of green chilies.

A serving of Chicken Enchilada Casserole on a plate topped with fresh herbs, diced tomato and avocado

Bring to a boil, and simmer for 5 minutes. Next add in 5 oz. of plain greek yogurt, mix until yogurt is completely combined then whisk in 2 tablespoons of arrowroot. {found in the spices section, acts as a thickener like flour or cornstarch} In a 9×13″ pan, spread a small amount of sauce on the bottom.

A spatula removing a serving of Chicken Enchilada Casserole from a baking dish

Alternate layers of tortillas, suizas enchilada sauce, shredded chicken and repeat. Finish with 1 cup of shredded low-fat mozzarella cheese. Bake for 30 minutes. Serve with freshly diced avocado, tomatoes, and cilantro.

A serving of Chicken Suizas Enchilada Casserole on a plate topped with diced tomato and avocado

Print
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Chicken Suizas Enchilada on a plate Casserole 5

Chicken Enchilada Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8-10 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican

Description

This Chicken Enchilada Casserole is gluten-free and covered with a creamy green chili sauce that permeates each bite. It’s the perfect way to celebrate Cinco de Mayo or any other fiesta!


Ingredients

Scale
  • 1 lb. of chicken, shredded
  • 15 white corn tortillas
  • 1 tablespoon of coconut oil
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon of ground coriander
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 3 cups of low sodium Chicken Stock
  • 2 {4 oz.} green chilies, diced
  • 5 oz. of plain Chobani greek yogurt
  • 2 tablespoons of arrowroot
  • 1 cup of low-fat mozzarella cheese, shredded

Instructions

  1. Preheat oven to 350º.
  2. Shred 1 lb. of cooked chicken breast. Set aside. {I poached mine but you could use rotisserie if you’re looking for a time saver}
  3. Heat a large skillet to medium high heat. Add coconut oil, once melted add 1 cup of chopped yellow onion. Saute until translucent, about 3-4 minutes.
  4. Next add minced garlic cloves, saute for 30 seconds. Add in ground coriander, ground cumin, salt, and pepper. Stir and then add in chicken stock and green chilies.
  5. Bring to a boil, and simmer for 5 minutes.
  6. Next add greek yogurt, mix until yogurt is completely combined then whisk in arrowroot. {found in the spices section, acts as a thickener like flour or cornstarch} In a 9×13″ pan, spread a small amount of sauce on the bottom.
  7. Alternate layers of tortillas, suizas enchilada sauce, shredded chicken and repeat. Finish with shredded low-fat mozzarella cheese on top.
  8. Bake for 30 minutes.
  9. Serve with freshly diced avocado, tomatoes, and cilantro.


Nutrition

  • Serving Size: 1 square
  • Calories: 196
  • Sugar: 2 g
  • Sodium: 434 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 20 g
  • Cholesterol: 7 mg

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20 comments on “Chicken Enchilada Casserole”

  1. Can’t wait to make this…I love the fact it is a casserole too!
    Do you happen to have the nutrition breakdown per serving?
    Thanks

    1. Hey Mary, I hope you love it! The casserole part is my favorite too, I HATE rolling enchiladas! I just posted the nutritional breakdown on the recipe now. 🙂

    1. I use arrowroot as a thickener, it’s basically in place or using cornstarch. If you’d like to use cornstarch you are more than welcome too. Same with the coconut oil, I use it because it’s a better oil at higher temperatures, but you could use canola oil or olive oil if you’d like and keep the same flavor Diana. 🙂

  2. Oh. My. God. This dish could not have been easier or more tasty! I wish I would have done a double recipe and froze one for later. Absolutely perfect and so easy! Thank you for the deliciously perfect recipe!!






    1. Ohh.. thanks so much Elaine you totally made my day! SO glad that you enjoyed it. I loved it too, especially the ease of just throwing everything in the casserole dish!! Thanks so much for stopping by and leaving a sweet note!

  3. Krista I just found your blog today and saw this recipe. I changed my dinner plans and decided to make this one instead. Well this recipe rocks!!! It is the best. Everyone gave it a thumbs up and this one will be in my regular line up. Thanks! Yum!!






    1. Yeah!!! You totally just made my day, one because you found my blog {hippeee} and two because you made this enchilada casserole and loved it! So excited! Thanks so much for leaving a comment Debbie, always love hearing things like this!

  4. Avatar photo
    Jen @ Yummy Healthy Easy

    Krista – this enchilada casserole looks to die for!! I’m featuring it this weekend on SNF – how could I not?! It looks delicious! Thanks so much for sharing on Saturday Night Fever! PINNED! Hope you’re well! xo!






  5. Avatar photo
    Nichi - The Mandatory Mooch

    Krista, Your recipes and pictures always make me drool. This one especially. Thanks for linking up to Best of the Weekend linky party last week. I’m featuring this post this weekend. Come join the fun again!!

    1. ahhh… thanks Nichi so glad to hear it! I will definitely head back over when I get a chance. Thanks for the feature!

  6. Avatar photo
    Cindy Eikenberg

    Krista, what a fabulous idea and this looks totally delicious!!! Thank you so much for sharing at Best of the Weekend – pinning! Enjoy your evening and the rest of your week!

  7. Avatar photo
    Melanie @ Carmel Moments

    Been wanting to comment on how delicious this looks. For some reason I couldn’t leave a comment last week when I tried.
    Looks like a perfect dinner for my family!
    Have a beautiful day Krista!

    1. Yeah, my site was all jacked up. But it finally got fixed this morning! 🙂

      So glad you liked it Melanie!