Chicken Enchilada Casserole

You’re going to LOVE this Chicken Enchilada Casserole recipe, made with THE BEST creamy avocado green enchilada sauce! It’s gluten free & easy to make in under 30 minutes! Quinoa adds fiber and protein to this healthy, simple recipe.

Serve your new favorite Mexican dish topped with fresh Pico De Gallo or Creamy Avocado Salsa!

All the deliciousness of enchiladas in an easy layered casserole, sign me up! Add in my favorite creamy avocado sauce and you’ve got a winning dinner in under 30 minutes!

The sauce in this casserole really is the star of the show. The first recipe where I introduced the world to this amazing avocado sauce was this recipe for Mexican Stuffed Shells.

I then added the green enchilada sauce to these Chicken Enchiladas.  A more classic take on enchiladas and totally delicious! In 2014, I added the sauce to this Taco Pasta Bake. Another Mexican pasta fusion dish, that is still one of my favorite recipes on the blog!

Needless to say, I love this sauce! I love the flavor of it, but I also love how easy it is to make this great recipe! Just toss all the ingredients for the sauce in a blender or food processor. (I use my NutriBullet, because I’m totally obsessed with this kitchen gadget!) Blend and voila, your sauce is ready to go!

For this enchilada casserole recipe, I mixed the sauce with quinoa and shredded chicken for a nutritious meal. Each serving of this chicken enchilada casserole provides 25 grams of protein and 7 grams of fiber and is only 443 calories.

Healthy, easy AND delicious, this is one enchilada casserole you’re going to want to eat over and over again!

How to make it

• Prepare the green enchilada sauce.
  • Add chicken broth, sour cream, avocado and diced green chilies to a blender or food processor.
  • Add sriracha, lime juice, cumin, salt, pepper and fresh cilantro.
  • Blend all of the ingredients together until smooth and creamy.
• Prepare the casserole.
  • Combine cooked, shredded chicken, cooked quinoa and the prepared enchilada sauce in a large mixing bowl.  It will be very saucy, that’s totally fine and exactly what you want!
    • Quick Tip! For the shredded chicken, you can purchase a rotisserie chicken at the grocery store and shred it off the bone for this recipe. You can also use this Instant Pot Shredded Chicken recipe.
  • Place a layer of corn tortillas in the bottom of a 9″ x 13″ oven-safe baking dish.
    • Quick Tip! I use corn tortillas in this recipe to make it gluten free. If you prefer flour tortillas, you can use those in this recipe instead.
  • Top the tortillas with half of the chicken enchilada mixture.
  • Place another layer of tortillas on top, then top with the remaining chicken enchilada mixture.
  • Sprinkle shredded pepper jack cheese over the enchilada casserole.
  • Place in a 375°F preheated oven for 15 – 20 minutes, or until the cheese is melted.
  • Remove and top with the optional toppings of your choice like diced tomato, avocado or cilantro.

Can I make it ahead of time?

Yes! The casserole can be put together, then covered and placed in the refrigerator for up to 3 days before baking. This is a handy way to meal prep on Sunday and eat this delicious casserole for dinner during the week. Once the casserole is baked, it will stay good in the refrigerator for 5-7 days.

You can also freeze the casserole for up to 3 months. To freeze the casserole, do not bake it first. Put it together, then cover it tightly with plastic wrap, then again with foil.

I’d recommend doubling the recipe and making two casseroles. Eat one now and freeze one for later!

To defrost, simply transfer the casserole from the freezer to the refrigerator 2 days before you plan to eat it. Remove from the refrigerator and bake as directed, adding an extra 5-10 minutes if needed.

Can I make it vegetarian?

Yes, it’s easy to make a vegetarian enchilada casserole! First, be sure to use vegetable broth in the enchilada sauce, instead of chicken broth. Second, replace the shredded chicken, with extra quinoa,  beans or veggies. Here are some ideas:

• Replace the shredded chicken with 1 can (15.5) oz black beans, drained and rinsed. Simply toss the beans with the quinoa and enchilada sauce, then otherwise make as directed.
• Add extra quinoa. Make this dish quinoa-licious by replacing the chicken with an additional 2 cups of cooked quinoa for a total of 3 cups cooked quinoa. Toss the quinoa with the enchilada sauce and make as directed.
• Replace the chicken with veggies. Saute 2-3 cups veggies in 1 tbsp olive oil on the stove for 6-8 minutes. Diced bell peppers, zucchini, onions or mushrooms would all be delicious in this dish! Toss the sautéed veggies with the cooked quinoa and enchilada sauce, then prepare as directed.

What to serve with it

This enchilada casserole is great on it’s own, but it’s also delicious when served with these sides and sauces!

• Cilantro Pesto – drizzle a little on top to finish the dish!
• Mexican Street Corn – serve on the side to complete the meal!
• Green Chili Queso Dip – drizzle over the casserole or serve on the side with chips for dipping!

You also can’t beat classic chips, salsa and guacamole for an easy Mexican side dish!

More easy Mexican meals

Each of these recipes is made in 29 minutes or less for a quick and simple Mexican fiesta anytime!

• Veggie Fajita Rice Bowls
• Turkey Taco Salad
• Vegan Burrito Bowl
• Buffalo Cauliflower Tacos
• Kurt’s Famous Chilaquiles Rojos
• Guacamole Stuffed Chicken
• Lobster Tacos

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