Main Dishes

Chicken Enchilada Casserole

I usually have a ton of cooked chicken meat in my freezer so I’m always looking for new ways to use it. Since going gluten-free, I’ve missed enchiladas and the like, so when I came across this recipe for Chicken Enchilada Casserole, I decided to try it. Unfortunately, it did not agree with my temperamental tummy, even though there is no gluten in it. I suspect I may also have a sensitivity to corn (hmph!) Or maybe my body just doesn’t like to digest so many different ingredients at once. However, it was quite tasty so I’m going to post it in hopes that someone else might enjoy it.

First you melt some oil (lard) in a pan and saute some chopped onions, minced garlic, chili powder, salt and pepper.

When that’s soft, add the tomatoes and tomato sauce and cook for about 5 minutes. I love cilantro, but I didn’t have any on hand so I left it out.

I always have cooked chicken sitting around from the whole chickens I cook weekly. But you can roast some chicken breasts in the oven, or, if you’re really desperate, you can always buy a cooked rotisserie chicken at the grocery store (ew).

Then you add your cooked, shredded or chopped chicken and some fresh lime juice to the tomato mixture.

Stir and cook till heated through.

Then spread one half of a jar of salsa (I like Trader Joe’s) in an ungreased 9″ x 13” baking dish and top with half the corn tortillas, broken up into largish pieces.

Here is what I used but I’m sure you could use flour tortillas if you aren’t gluten-free.

Finally, spread remaining chicken mixture over the top and sprinkle with half the cheese. Top that with the remaining tortillas. Spread with salsa and sprinkle with cheese.

Bake at 350 for about 15 minutes, or until the cheese is all melted and gooey. Of course we were too eager to eat it to actually get a photo of the finished product. D’oh. But you can just imagine the ooey-gooey goodness.

I served it with LOTS of sour cream and a side salad. it was delicious and almost as good reheated the next day. Unfortunately, both times I ate it my stomach cried out in protest. Not fun. So I’ll have to live vicariously through you! Let me know if you try it and what you think.

Chicken Enchilada Casserole
Prep time:
Cook time:
Total time:
Serves: 6
Thanks to Gluten Free Easily for this delicious recipe!
  • 2 tablespoons olive oil or lard
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbs. chili powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 cup diced tomatoes
  • 1 small can tomato sauce
  • 1 Tbs. cilantro, chopped
  • 3 cups chicken cooked, boned, shredded
  • 1 tbsp lime juice
  • 1 16-ounce jar salsa
  • 10 corn tortillas
  • 8 oz shredded Jack/cheddar cheese
  1. Preheat oven to 350 degrees F. Heat a couple tablespoons oil or lard in a large skillet over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro. Cook 5 minutes.
  2. Sprinkle shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture.
  3. Spread half the salsa in a 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
  4. Top with chicken mixture; sprinkle with half of the cheese.
  5. Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
  6. Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.


Join the Conversation

26 thoughts on “Chicken Enchilada Casserole

  1. Ohhhh, I hate it when my taste buds and my digestive track don’t agree! (Story of my life when it comes to sausage. So sad…) Anyway, this looks good! I don’t roast whole chickens, or whatever it is you do with the chicken and the bones and the ohIwishIdidthisbutIdon’t. 🙂 BUT I can bake chicken breasts like nobody’s business, so that will work! 😉 Thanks for the recipe!

    1. YES! I often freeze it for use later. It is fine in casseroles. I wouldn’t recommend just eating it with a side of veggies. 😉

  2. Thanks, this will be perfect for supper club next month. One of the families is gluten free and it’s a challenge to find recipes that fit everyone’s needs.

  3. I had the same question! Very interested in the idea of freezing cooked chicken – I always thought it would need to be in some kind of sauce or broth to hold up and not get dry or tough. How do you do it – freezer bags? containters? How long does it keep frozen?
    I make my own gluten-free breadcrumbs – out of any gluten free bread (homemade or store bought that it starting to get a little old – even GF crackers work well) and keep the breadcrumbs in the freezer – they freeze very well and I always have them for meatloaves, meatballs, salmon cakes, etc.

  4. Did I read on your blog that you had acid reflux? I am coming to terms with the fact that I have that now. My one symptom is odd, not the typical heartburn, but I believe the acid reflux diagnosis is right. I know that I read a post about how you weaned yourself off a PPI (which I am taking now.) I’d like to wean myself off too, especially since I’d like to try for another baby in about six months… I’ll be checking out books with nutrition advice and see how I can decrease my symptom(s). It’s frustrating because I can’t cook anything with tomatoes, anything acid-y, fatty, etc. Anyway, any advice would be great!

    1. Hi Becky. It was hard, and I wouldn’t recommend doing it without a naturopath or doctor’s supervision, although I did it without. You really do need to be aware that ongoing reflux can be damaging so you need to wean off slowly and make major diet changes. For me, carbs actually trigger it, although sometimes tomato/spicy things bother me now that I’m gluten free and don’t eat a lot of carbs. Also, eating small amounts. Apple cider vinegar in water is very helpful. Basically the theory is that we need more acid, not less. Fermented foods are wonderful for it. Do your research and go it slowly and carefully. I am so NOT a health professional. If I’d been able to find someone to help me, that would have been ideal.

  5. A-ha! I also discovered I had to give up corn after I went gluten-free. I wasn’t eating a ton of corn, but I did find myself replacing many gluten items with corn-based ones (tortillas/chips, eating popcorn for a snack, etc). I feel much better since I started avoiding corn… I’m just hoping I can stop with the food eliminations soon… my kitchen repertoire is shrinking fast!

  6. Double yum. I seriously can not WAIT to try this. Going on next week’s menu.

    Have to laugh at your comment on the rotisserie chicken. A year ago I’d have thought you were a food snob. I’d have been all, “What in the world is wrong with that?”

    Now, I’m all like, “Yep. Ewwwww.” *shuddershudder*


  7. Well now, isn’t it handy that I happen to have a chicken in the fridge and nothing planned for dinner! I don’t have corn tortillas though, just flour, I’ll probably fry them up first. I also just bought tomato sauce in a box yesterday and I’m anxious to try it in something.
    And I’m wondering what’s ew about the rotisserie chicken? I don’t know that I’ve ever actually bought one b/c I’m cheap like that and will always end up getting uncooked chicken. (I’m guessing it’s something to do with whatever they put on it?)

    1. Well for one thing, I don’t buy chicken at the grocery store, period. But beyond that, it is usually meat that is outdated – basically the oldest, cheapest stuff they have laying around. It just grosses me out, lol.

  8. Thanks so much for the linkback for my enchilada casserole, Jo-Lynne! So sorry that you couldn’t enjoy it though. BTW, I was surprised you broke up your tortillas. I only break mine up enough to fit in the pan. We all do things differently; that’s why it’s fun to see someone else make one’s recipes. 😉 Love your step-by-step photos! 🙂


  9. This looks great and I also have ckicken in my freezer from making chicken stock every weekend. We use up the stock much faster than the chicken. I look forward to trying this recipe. Thanks!

  10. I have to go gluten free as well and this looks yummy. So glad you did the organic corn tortillas, remember corn, soy, canola if not organic is pretty much apt to bee genetically engineered and I beleive this has much to do with our current food sensitivities. ORganic foods are better for us and for the world! Thanks!

Want More?

Jo-Lynne Shane on Instagram

Click an image below.

Follow @jolynneshane