Raise your hand if you don’t feel like cooking dinner tonight? Oh wow, that’s a lot of you! Well, if you can spare a little energy, and just a couple minutes of active cooking time, Lazy Girl’s Chicken Enchilada Casserole is going to make your night!
Toss fridge and pantry staples including enchilada sauce, salsa, chicken, green chilies, and torn corn tortillas in a bowl then spoon into a casserole dish, top with cheese and bake. Perfect for those days when you don’t have the time nor energy to cook anything elaborate for dinner, but still want a home-cooked meal. It’s not the prettiest thing in the world, but the taste more than makes up for it! So simple to toss together, and so satisfying because it’s got all the flavor of enchiladas minus the tedious rolling.
Start by sauteing 1lb chicken breasts cut into bite-sized pieces and seasoned with salt and pepper in nonstick spray until cooked through, then remove to a a plate to cool slightly.
Next, to a very large mixing bowl add 1 cup red enchilada sauce (I can’t recommend my easy homemade enchilada sauce enough!) plus 1 cup sour cream and 3/4 cup jarred salsa.
Whisk the ingredients together then stir in the cooked chicken plus 4oz diced green chilies and 1 cup frozen –> thawed corn.
Now turn your attention to the corn tortillas. My favorite part of an enchilada.
Count out 12 gluten-free corn tortillas then chop or tear them into bite-sized pieces.
Scoop the mixture into a nonstick sprayed 9×13 pan, or divide it into 2 little pans if ya’ like, then sprinkle the tops with 1 cup shredded cheddar cheese total and bake at 350 degrees for 25 minutes, or until golden brown and bubbly.
Scoop then serve with your choice of toppings – I like extra salsa and chopped green onions for a fresh and zesty bite. YUM!
I hope you love this simple, totally satisfying casserole recipe – enjoy!
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