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
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Chicken Enchilada Casserole
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8–10 servings 1x
- Category: Dinner
- Method: Stove & Oven
- Cuisine: Mexican
Description
This cheesy chicken enchilada casserole recipe with spicy green chilis and beans is an effortless weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon chili powder
- 15 oz. can red chile enchilada sauce
- 4 oz. can green chiles
- 2 cups shredded chicken
- 15 oz. can low sodium black beans, drained and rinsed
- 6 white corn tortillas, cut into strips
- 2 cups shredded Mexican cheese
Instructions
- Preheat oven to 400ºF.
- Heat a large cast iron skillet to medium high heat.
- Add in olive oil, onions and garlic. Saute for 2-3 minutes, stirring throughout.
- Next, add in cumin, smoked paprika, salt, and chili powder stir to incorporate spices with the onions.
- Add in enchilada sauce, green chilis and chicken. Stir to coat the chicken with the sauce and cook for 1-2 minutes.
- Add in black beans and tortilla strips. Remove from heat. Stir everything together and then spread into an even layer in the skillet.
- Top with shredded cheese.
- Bake for 15 minutes or until cheese is melted.
- Along skillet to cool slightly then add your favorite toppings and serve.
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
