Description
A creamy, spicy, and comforting gluten-free casserole that skips the tedious rolling of tortillas. Ready in just 40 minutes, this dish features layers of shredded chicken, smoky green chiles, and melted cheese, making it a perfect weeknight meal.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, shredded
- 2 cans (4 oz each / 226g total) diced green chiles, drained
- 2 cups (480ml) gluten-free enchilada sauce
- 3 cups (340g) shredded Mexican cheese blend (Monterey Jack and Cheddar)
- 1 medium yellow onion, diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- If using raw chicken, season with salt and pepper and cook in a skillet over medium-high heat for 6-7 minutes per side until done. Let rest for 5 minutes, then shred with two forks. If using rotisserie chicken, shred it now.
- Dice the onion and drain the green chiles.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until translucent.
- Add cumin and chili powder to the skillet, stirring constantly for 30 seconds until fragrant.
- Pour in the enchilada sauce and drained green chiles. Stir to combine and simmer for 1-2 minutes to meld flavors. Taste and adjust seasoning if needed.
- Spread 1/3 of the sauce mixture on the bottom of the prepared baking dish.
- Add half of the shredded chicken, followed by 1 cup of cheese.
- Add the remaining chicken, then pour the rest of the sauce over the top.
- Sprinkle the remaining 2 cups of cheese evenly over the casserole.
- Bake for 15 minutes. Switch oven to broil and broil for 2-3 minutes until cheese is bubbly and golden brown. Watch closely to prevent burning.
- Remove from oven and let rest for 5 minutes to allow layers to set.
- Garnish with fresh cilantro and a squeeze of lime juice before serving.
Notes
[‘For best results, use pre-cooked rotisserie chicken to save time.’, ‘Drain green chiles well to prevent a watery casserole.’, ‘Let the casserole rest for 5 minutes after baking to ensure clean slices.’, ‘Can be assembled ahead and refrigerated overnight; add 5-10 minutes to baking time.’, ‘Freezes well: assemble unbaked, cover tightly, and freeze for up to 3 months.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 32
Keywords: gluten-free, enchilada casserole, green chile chicken, weeknight dinner, easy recipes, dairy-free option, meal prep