The first time I made this casserole it was for a get-together at my friend Ashley’s house. It was delicious and from what I hear, there was a bit of debate the next morning as to who got to enjoy the small amount of leftovers. That’s when you know it was good! If you were serving this for dinner, it would easily feed six people, or cut smaller pieces and serve as more of an appetizer/snack for larger groups.
I use canned gluten-free enchilada sauce because it’s convenient but if you make your own sauce, feel free to use that. Because I prefer white meat, I use chicken breast for my shredded chicken but you can also use canned chicken or chicken thighs, which will lower the price. I made this for a little over $13, which is about $2.25 per person, if you’re feeding 6 but prices will of course vary, based on what’s on sale when you make this.
CHICKEN ENCHILADA CASSEROLE –
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6 for approx. $2.25 per person
- 3 cups gluten-free red enchilada sauce (most canned sauces I found were gluten-free, just check the label)
- 16 or 18 corn tortillas, halved
- 2 15-oz. cans black beans, drained and rinsed
- 1 15-oz. can whole kernel corn
- 6 green onions, thinly sliced
- 1 jalapeno, seeded and chopped
- 4 cups shredded chicken, about 1 1/2 pounds (You can also use canned chicken or rotisserie chicken)
- 3 cups Mexican Blend shredded cheese
- 1/4 cup black olives, sliced or chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream
Optional Other Toppings – salsa, chopped avocado, chopped fresh tomatoes
Heat oven to 375 degrees.
Spray a 9×13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in baking dish, spreading it around until the bottom of dish is coated. Place a layer of about 8 tortilla halves in dish, making sure the entire dish is covered. Add 1 cup black beans, 1/2 cup corn, 1/4th of green onion slices and 1/4th of the jalapeno. Add 1 cup chicken and 3/4 cup shredded cheese.
Repeat with a second layer of tortillas, sauce, beans, corn, onion, jalapeno, chicken and cheese. Add a third layer of the same ingredients.
Conclude with a layer of tortillas and sauce. You’ll have cheese leftover that will be added later.) Cover with aluminum foil and bake for 20 minutes.
Remove pan and take foil off. Sprinkle enchiladas with remaining 3/4 cup of cheese and continue baking, uncovered, for 10 minutes or until cheese is melted. Remove pan and sprinkle with black olives, remaining green onions, and cilantro. Add a dollop of sour cream to each piece.
Once I got the first layer of the casserole finished, I totally forgot to take pictures! So here’s just a few.