Chicken Suizas Enchilada Casserole

Gluten Free

Chicken Suizas Enchilada Casserole #CincodeMayo #Chicken #TexMex #Enchiladas #GlutenFree

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

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!

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}

Chicken Suizas Enchilada Casserole #CincodeMayo #Chicken #TexMex #Enchiladas #GlutenFree

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.

Chicken Suizas Enchilada Casserole #CincodeMayo #Chicken #TexMex #Enchiladas #GlutenFree

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.

Chicken Suizas Enchilada Casserole #CincodeMayo #Chicken #TexMex #Enchiladas #GlutenFree

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.

Chicken Suizas Enchilada Casserole #CincodeMayo #Chicken #TexMex #Enchiladas #GlutenFree

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 Suizas Enchilada Casserole #CincodeMayo #Chicken #TexMex #Enchiladas #GlutenFree

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Chicken Suizas Enchilada Casserole

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8-10
  • Category: Poultry, Tex-Mex Recipes, Casserole, Gluten Free

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

  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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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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23 Responses
  1. 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!

  2. Debbie

    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!

  3. Elaine

    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!

    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. 🙂

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