Chicken Enchilada Casserole

KristineDinner in a Dash, Gluten Free, Healthy "MAKEOVERS", Kid Friendly, Recipes9 Comments

A great Mexican style lasagna!  This is a great recipe to entertain with, but quick and easy enough for a weeknight dinner.  It’s also gluten-free.  Could easily be doubled and placed in a 9×13 inch pan to serve more people.

Watch me demonstrate this recipe on Busy But Healthy TV!


Chicken Enchilada Casserole
Prep time
Cook time
Total time
Recipe type: Main
Yield: 4 servings
  • 1½ cup onion, chopped
  • 1 cup frozen corn
  • ½ tsp cumin
  • ⅔ cup salsa verde
  • ⅓ cup light cream cheese (for dairy free, use Toffuti)
  • 9 small corn-only tortillas, cut into quarters
  • ⅓ cup low fat shredded cheddar cheese blend (for dairy free, use Daiya)
  • 12 oz rotisserie chicken (or shredded chicken breast)*
  1. Preheat the oven to 350 degrees F.
  2. Prepare an 8x8 inch pan sprayed with cooking spray.
  3. In a skillet on the stove, spray with cooking spray and on medium heat brown the onions and corn.  Remove from heat and stir in cumin.
  4. Meanwhile, in a magic bullet, blender or food processor, blend together the salsa verde and light cream cheese.  Set aside.
  5. Cut the corn only tortilla's into quarters.  Place a layer of the tortilla's in the 8x8 pan. The add a layer of the corn and onion mixture, then add a layer of chicken, then the salsa/cream cheese mixture.
  6. Repeat layers (corn tortilla's, corn/onion, chicken, salsa/cream cheese).
  7. Finish the last layer of corn tortilla's, then add the shredded cheese.
  8. Bake in a 350 degree F oven for 25-30 minutes until browned and bubbly.
  9. Cut into 4 servings.  Serve with salad on the side.
*12 oz of chicken breast is approx 4 small chicken breasts
Serving size: ¼ of recipe Calories: 376 Fat: 8.9 g Saturated fat: 2.2 g Carbs: 37 g Sugar: 2.8 g Fiber: 6.7 g Protein: 39 g