Chicken Enchilada Casserole

This post may contain affiliate links.

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!

Enchilada casserole in orange baking dish with wooden spoon

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 really love finding any excuse to crossover Mexican and Italian food!

I then added the avocado 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!

Wooden spoon of quinoa chicken enchilada casserole, topped with cheese and diced tomatoes

How to make Chicken Enchilada Casserole

  • 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 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 Chicken Taco Meat recipe to add a little more flavor to the dish! Or simply pressure cook and shred chicken breasts.
    • 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.

Instructional images, how to make chicken enchilada casserole

Can I make this casserole 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 this enchilada casserole 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 do you serve with enchilada casserole?

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

You also can’t beat chips, salsa and guacamole as a side dish with Mexican food anytime!

Chicken enchilada casserole topped with diced tomatoes and avocado

Be sure to check out these other easy Mexican meals made in 29 minutes or less!

Mexican casserole in orange baking dish with wooden spoon
4.43 from 7 votes
Print

Chicken Enchilada Casserole

You're going to LOVE this Chicken Enchilada Casserole recipe made with THE BEST creamy avocado sauce! It's gluten free & easy to make in under 30 minutes!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 443 kcal
Author Whitney Bond

Ingredients

Creamy Avocado Enchilada Sauce

  • ½ cup chicken broth
  • ½ cup sour cream
  • 1 large avocado peeled & de-seeded
  • 4 oz can diced green chilies
  • 1 tbsp sriracha
  • 2 tbsp lime juice fresh squeezed
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • 2 tbsp fresh cilantro

Quinoa Chicken Enchilada Casserole

  • 2 cups cooked & shredded chicken breasts boneless, skinless
  • 1 cup quinoa cooked
  • 10 small corn tortillas torn into strips
  • 2 cups pepper jack cheese shredded

Instructions

  1. Preheat the oven to 375°F.

  2. Add all of the enchilada sauce ingredients to a blender or food processor. Blend until smooth and creamy.

  3. Combine the shredded chicken, enchilada sauce and quinoa in a large bowl.
  4. Place a layer of tortillas in the bottom of a 9" x 13" oven-safe casserole dish.

  5. Top the tortillas with half of the chicken enchilada mixture.

  6. Place another layer of tortillas on top, top with the remaining chicken enchilada mixture, then the shredded cheese.
  7. Place into the oven and bake for 15-20 minutes.

Recipe Notes

  • Shredded Chicken: either purchase a rotisserie chicken at the grocery store and shred the meat off to use in this recipe or pressure cook chicken and shred it at home. You can also use this Instant Pot Chicken Taco Meat in this recipe to add even more flavor to the dish!
  • Tortillas: I use corn tortillas in this dish and that's what I would recommend using, but you can also use flour tortillas, if you'd like.
  • Make Ahead: This dish can be made up to 3 days ahead of time and stored in the refrigerator. To bake, remove from the refrigerator and baked as directed. This dish can also be made ahead of time and frozen for up to 3 months. Do not bake the dish before freezing it. Once put together, cover it tightly in plastic wrap, then in foil, then place in the freezer. To defrost, I recommend moving it to the refrigerator 1-2 days before you plan to serve it, then bake as directed, adding 5-10 minutes if needed to the baking time.
  • Vegetarian: To make this dish vegetarian, replace the chicken broth with vegetable broth in the enchilada sauce. Replace the chicken with beans, extra quinoa or veggies. See the body of this post for specific ideas and recommendations.
  • For serving: I love fresh pico de gallo and diced avocado on top of this enchilada casserole.