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}
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.
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.
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.
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.
Chicken Enchilada Casserole
- 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
- 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
- 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}
- 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.
- 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.
- Bring to a boil, and simmer for 5 minutes.
- 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.
- Alternate layers of tortillas, suizas enchilada sauce, shredded chicken and repeat. Finish with shredded low-fat mozzarella cheese on top.
- Bake for 30 minutes.
- 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
Keywords: chicken enchilada casserole, chicken enchilada casserole recipe, easy chicken enchilada casserole, best chicken casserole, easy chicken casserole, best chicken enchilada recipe
Filed Under:
