Chicken Enchilada Casserole
You're going to LOVE this Chicken Enchilada Casserole recipe made with THE BEST creamy avocado sauce! It's gluten free and easy to make in under 30 minutes!
Ingredients
Creamy Avocado Enchilada Sauce
- ½ cup chicken broth
- ½ cup sour cream
- 1 large avocado, peeled and seeded
- 4 ounce can diced green chilies
- 1 tablespoon sriracha, or your favorite hot sauce
- 2 tablespoons lime juice, fresh squeezed
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 2 tablespoons fresh cilantro
Quinoa Chicken Enchilada Casserole
- 2 cups cooked and shredded chicken breasts, boneless, skinless
- 1 cup cooked quinoa
- 10 small corn tortillas, torn into strips
- 2 cups pepper jack cheese, shredded
Instructions
- Preheat the oven to 375°F.
- Add all of the enchilada sauce ingredients to a blender or food processor. Blend until smooth and creamy.
- Combine the cooked, shredded chicken, enchilada sauce and cooked quinoa in a large bowl.
- Place a layer of tortillas, torn into strips, in the bottom of a 9 inch by 13 inch oven-safe casserole dish.
- Top the tortillas with half of the chicken enchilada mixture.
- Place another layer of tortillas on top, top with the remaining chicken enchilada mixture, then the shredded cheese.
- Place into the oven and bake for 15-20 minutes.
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.
Nutrition Facts
Serving 4servingCalories 443kcal (22%)Carbohydrates 32g (11%)Protein 25g (50%)Fat 25g (38%)Saturated Fat 11g (55%)Cholesterol 80mg (27%)Sodium 758mg (32%)Potassium 490mg (14%)Fiber 7g (28%)Sugar 2g (2%)Vitamin A 482mg (10%)Vitamin C 12mg (15%)Calcium 356mg (36%)Iron 2mg (11%)
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