Can I layer enchiladas instead of rolling?

Yes!! Just follow the steps in this easy casserole and layer the tortillas, filling, and cheese instead of rolling them like traditional enchiladas.

What are the best tortillas for enchiladas?

Corn tortillas are more traditional and naturally gluten-free, but flour tortillas are also a good option. Choose 8-inch flour or 6-inch corn because they fit best in the baking dish to create the layer of tortillas.

What sides go with enchiladas?

Try servings this casserole with this 5 minute Mexican Coleslaw recipe, which is the easiest and fastest option. The lime dressing and cilantro go great with the earthy spice in this recipe. Or if you are serving a crowd the Mexican Corn Salad would be fantastic and can be made ahead. Mexican Bean Salad is also a great make ahead side dish to serve with these Enchiladas.

layered chicken enchilada casserole

Name: Layered Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon avocado or organic canola oil; 1 yellow onion, peeled and diced; 1 red bell pepper, seeded and diced; 1/2 jalapeño pepper, seeded and diced; 2 pounds ground chicken; 4 cloves garlic, peeled and minced; 2 Tablespoons taco seasoning, *see note for homemade; 6 (8-inch) whole-wheat flour tortillas, cut to fit the pan as needed *see note for gluten-free version; 2 cups Enchilada Sauce, homemade (see note) or store-bought; 3/4 cup shredded Mexican-style cheese

Description

This Layered Chicken Enchilada Casserole is adapted from the 28-Day Dash Diet. It is ready in just 40 minutes, a snap to make, super yummy and kid friendly. The simple homemade enchilada sauce takes this dish over the top. Gluten Free version, too! Serve with avocado, cilantro and Greek yogurt.

Ingredients

Units Scale

1 tablespoon avocado or organic canola oil
1 yellow onion, peeled and diced
1 red bell pepper, seeded and diced
1/2 jalapeño pepper, seeded and diced
2 pounds ground chicken
4 cloves garlic, peeled and minced
2 Tablespoons taco seasoning, *see note for homemade
6 (8-inch) whole-wheat flour tortillas, cut to fit the pan as needed *see note for gluten-free version
2 cups Enchilada Sauce, homemade (see note) or store-bought
3/4 cup shredded Mexican-style cheese

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Instructions

Preheat the oven to 375 degrees. Coat a 9 x 11 inch baking dish with cooking spray.
Heat the oil in a skillet over medium heat. Add the onion, red bell pepper and jalapeño and sauté for 4 to 5 minutes until soft. Add the ground chicken and sauté for another 5 to 7 minutes, stirring frequently to break up the meat, until the chicken is cooked. Stir in the garlic and taco seasoning. Remove from the heat.
Place two tortillas in the bottom of the baking dish overlapping as needed. Layer with 1/3 of the meat, 1/3 of the sauce and 1/3 of the cheese. Create another two layers, ending with the shredded cheese.
Bake for 20 minutes, until the cheese in melted and bubbly. Serve hot.

Notes

DASH Friendly Enchilada Sauce

Heat 2 tablespoons avocado or organic canola oil in a saucepan over medium heat. Chop half an onion, add it to the pan and sauté for 3-4 minutes. Stir in 5 chopped garlic cloves and sauté for 30-60 seconds.
Transfer the onion mixture to a blender, add 1 1/2 cups homemade stock or store-bought unsalted chicken or vegetable stock, one 28 ounce can no-salt-added crushed tomatoes, 2 tablespoons chili powder, 1 tablespoon cumin, 1/4 teaspoon kosher or sea salt and 1/2 teaspoon ground black pepper and puree until smooth.
Use immediately or divide into smaller containers and refrigerate for up to 5 days or freeze for up to 2 months.

Gluten-Free Tip

For a gluten free version substitute corn tortillas for the whole-wheat.

Salt Free Taco Seasoning

Stir together 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon Mexican oregano (optional), 1/4 teaspoon ground black pepper and 1/8 teaspoon ground cayenne pepper.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Entree
Method: baking
Cuisine: Mexican

Nutrition

Serving Size: 1/8 casserole
Calories: 420
Sugar: 6 g
Fat: 7 grams
Saturated Fat: 7 g
Carbohydrates: 29 g
Fiber: 6 g
Protein: 28 g