Chicken Enchilada Casserole (GF)

Are you looking for a new and creative way to utilize home roasted or rotisserie chicken? This Chicken Enchilada Casserole will delight you and your family! It is so easy to put together and bakes in 30 to 40 minutes (depending on how cool the chicken is). You can have this deliciousness on the table in about an hour!

Cooking every night for your family can be a tedious chore or it can be an excuse for exploration in the kitchen. I am always looking for new ways to present the same old ingredients.

My favorite GF corn tortillas

Sometimes I will use seasonings of another cuisine, I can change the herbs or aromatics, and occasionally I just change the technique. Whichever you choose, I know your family appreciates your efforts, if not always the outcome, LOL! I have had my share of failures over the years, but occasionally I create a true winner. Those are the moments I love the most!

In this case I needed a new way to make chicken, a common challenge. If you struggle with the same thing, this recipe will be a fun change for you. I use corn tortillas for great flavor and texture. This is the hassle-free version of chicken enchiladas. The flavors of Mexico blend with a more traditional American preparation to make a creamy casserole just perfect for family dinners.

Top: torn tortillas layered; Bottom: covered with cheese before final bake

There are many ways to prepare the chicken, but for this recipe I chose roasting to intensify the flavor. When you slow roast chicken it develops a deep, rich quality that enhances anything you use it in. Using it here gives this casserole a whole new dimension.

Because it is so delicious, easy, and can be used in so many ways, I suggest you roast two chickens at the same time … one to use in this recipe and another just in case it smells too good and you have to devour it on the spot! You can change the seasonings on the second bird so you have different flavors to look forward to.

You can roast the chicken(s) up to 2 days ahead. I suggest you debone one while it is still a little warm – the meat will release must more easily than when it is cold. Store cooked chicken in the pan juices, covered, in the refrigerator. You can debone the night before making this casserole which shortens your time making the dish.

You can use pre-cooked rotisserie chicken from the grocery store to make this even faster and easier! Or use leftover chicken from last night’s dinner. Make a quick sauce, layer it with tortillas and cheese, and bake it all together until hot and bubbly.

Casseroles are the ultimate comfort food for me. Warming and filling, they are what I crave after a long, tiring day. I don’t even mind assembling them when I get home. And this one is about as easy as they come.

When you are mixing the sauce ingredients, they will not come together too easily. Just keep stirring and folding until everything is evenly distributed and the sauce fairly smooth. Then mix in half the cheese and all of the chicken, stirring again. If it is too thick to easily pour into the pan, you can stir in a tablespoon or two of water or chicken stock, if needed.

If you are gluten free and can’t find a GF version of cream of chicken soup, I have included a recipe to make your own from scratch. You will have complete control of all the ingredients and can make it safe for you and your family.

Whip up this Chicken Enchilada Casserole and watch your family and friends get big smiles on their faces as they dive into this delicious dinner!

Have a wonderful weekend friends, see you back here next week for Chocolate Monday!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Chicken Enchilada Casserole:

• Chicken meat, cream of chicken soup, enchilada sauce, green chiles, corn kernels, black pepper, chili powder, paprika, onion powder, garlic powder, cumin, cilantro or parsley, cheese, corn tortillas, green onions, avocados (optional)

PRO Tip:

Be careful when buying corn tortillas. Many producers add wheat to help them maintain flexibility, putting those of us on a GF diet in danger. Read the label and ingredients very carefully.

PRO Tip:

Make sure you use corn tortillas and not flour for this recipe. Flour tortillas won’t hold up to the filling and turns to mush!

How to make Chicken Enchilada Casserole:

1. Debone the cooked chicken and shred or cut into bite-sized pieces. Reserve 1-1/2 cups chicken if you are making your own cream of chicken soup.
2. Whisk together the soup, enchilada sauce, chiles, corn, pepper, chili powder, cumin, and cilantro, mixing until smooth. Stir in half the cheese and the chicken (except 1-1/2 cups if making the soup yourself).
3. Spread out half of the torn up corn tortillas covering the bottom of a buttered 9×13-inch (23x33cm) baking pan. Top with the chicken and soup mixture, smoothing it gently over the tortilla pieces. Top with remaining tortilla pieces. Cover with foil and bake 20 minutes (or until hot) at 350°F (180°C).
4. Uncover baking pan, top with remaining cheese and green onions; return to hot oven and bake, uncovered, another 10 minutes or until cheese is melted. Top individual servings with slices of avocado if desired and serve.

PRO Tip: How to Debone Chicken

After cooking the chicken (or getting it from the grocers), remove from the cooking container and set on a plate or baking sheet to cool. Don’t throw out the cooking liquid – use it to store the leftover chicken in! When chicken is cool enough to handle, separate the meat from the skin, bones, and cartilage.

Depending on how you are going to use it, either pull the meat apart to shred it or use a knife to cut it into bite-sized pieces. Taking the time to do this will make it much easier for your family and guests to eat.

PRO Tip:

Storing roasted chicken in its cooking juices (or chicken stock) improves its flavor and helps keep it succulent and tender.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife or paring knife
• Cutting board
• Large mixing bowl
• 9×13-inch (23x33cm) baking pan

Gluten-Free Tips:

Be careful when buying corn tortillas. Many producers add wheat to help them maintain flexibility and putting those of us on a GF diet at risk. Read the label and ingredients very carefully.

If you can’t find gluten-free cream of chicken soup at your local stores (Pacific brand makes one), you can make your own from scratch. I have included a recipe for the GF version in case you need it located below the main recipe.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 8 servings

Chicken Enchilada Casserole (GF)

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Are you looking for a new and creative way to utilize roasted or rotisserie chicken? Ready in about an hour, you can have this for weeknight dinners. This Chicken Enchilada Casserole will delight you and your family!

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Ingredients

Chicken Enchilada Casserole

• 1 whole roasted chicken or 1-1/2 to 2 grocery store rotisserie chickens
• 3 (10.5 oz; 298g each) cans cream of chicken soup (Pacific makes a gluten-free version, undiluted, or see the recipe below for GF homemade cream of chicken soup)
• 1 (15oz; 425g) can of red or green enchilada sauce (Hatch brand is GF; I used green sauce)
• 3 tbsp canned mild diced green chiles, or to taste
• 1 cup (237ml) frozen corn kernels, slightly thawed
• 1/2 tsp ground black pepper
• 1 tbsp chili powder (gluten-free if needed) or 1 tsp chipotle powder for smoky flavor and more heat, or to taste
• 1 tsp smoked paprika or regular paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 to 1 tsp ground cumin
• 2 tbsp chopped fresh cilantro or parsley
• 12 oz (340g) Monterey Jack cheese, grated and divided
• 14 to 16 (5 to 6-inch; 13 to 15 cm) corn tortillas (gluten-free if needed), torn into bite-sized pieces – do NOT use flour tortillas, they don't hold up

Toppings:

• 3 green onions, sliced thinly
• Ripe avocados, sliced, optional
• Freshly chopped cilantro sprigs or Italian parsley, optional

Homemade Gluten Free Cream of Chicken Soup, optional

• Yield: equivalent to 3 cans condensed soup
• 3 cups (681g) cold milk
• 6 tbsp (42g) cornstarch
• 4-1/2 tbsp (64g) butter, cut into chunks
• 3 tsp gluten-free chicken bouillon granules
• 1-1/2 tsp kosher or fine sea salt
• 1/2 tsp freshly ground black pepper
• 1-1/2 cups (355ml) finely chopped cooked chicken (from another chicken or leftovers)
• 1 tsp dried thyme leaves

Instructions

1. Debone the Chicken: Remove the meat from the chicken and either shred or cut into bite-sized pieces. If you are making the homemade cream of chicken soup below, reserve 1-1/2 cups (355ml) of the pieces. You can prep the chicken up to 2 days ahead. If made ahead, store chicken in its pan juices and chicken stock if needed in the refrigerator.

2. Preheat oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan; set aside.

3. Prepare the Casserole: In a large bowl, stir together the undiluted soup, enchilada sauce, chiles, corn, pepper, chili powder, paprika, onion powder, garlic powder, cumin, and cilantro; mix until smooth. Stir in half of the grated cheese and add all the chicken meat.

4. Arrange half of the torn tortilla pieces in the prepared pan completely covering the bottom. Pour the chicken mixture over the top, gently smoothing it over the tortilla pieces. Top with remaining tortilla pieces, covering the whole surface.

5. Bake the Casserole: Cover the pan with foil and bake 20 to 30 minutes in the preheated oven or until warmed through. (Up to 40 minutes if chicken is cold.)

6. Uncover the casserole, top with remaining cheese, and return to the oven, uncovered, for 10 more minutes or until cheese melts and the edges are bubbling. Sprinkle top with the green onions.

7. Scoop a serving onto each plate. Top with slices of avocado if desired. Garnish with chopped fresh cilantro or parsley. Serve hot.

8. If needed, make the homemade gluten-free Cream of Chicken Soup: In a medium saucepan, whisk together the milk and cornstarch until smooth with no lumps. Bring to a boil over medium-high heat, whisking constantly. Add the butter, bouillon, salt, and pepper. Reduce heat to medium and cook, whisking constantly, until thick and smooth. Add the chicken and thyme to the soup base. Stir to combine. Use in the Chicken Enchilada Casserole or another recipe.

Recipe found at www.theheritagecook.com

Notes

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

GF Cream of Chicken Soup adapted from a recipe on Gluten Intolerance Group

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 768Total Fat: 37gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 121mgSodium: 2500mgCarbohydrates: 69gFiber: 7gSugar: 6gProtein: 40g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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