This Rotisserie Chicken and Spinach Enchilada Casserole is simple, Tex Mex Comfort food at it’s finest! Made with my easy homemade enchilada sauce! (Gluten free)
Juuuust in case you’re looking for a simple Cinco De Mayo recipe for Friday night…
Even if Cinco De Mayo isn’t on your radar, you definitely want this easy, real food casserole in your weeknight dinner rotation!
Easy Rotisserie Chicken + Spinach Enchilada Casserole (Gluten Free)
I’ve always loved casseroles, but haven’t always eaten them since most use condensed soups and other processed ingredients. But this Rotisserie Chicken and Spinach Enchilada casserole offers that same comfort food feel with only real food, gluten free ingredients!
I also love that it can be made ahead, makes great leftovers (the flavors even better the second night!), and freezes well too! And using rotisserie chicken makes it that much faster and easier to put together! Speaking of rotisserie chicken, be sure to check out my 20 Minute Rotisserie Chicken and Rice Soup and Rotisserie Chicken Salad recipes!
I made a double recipe earlier this week – one batch fed my family for two nights and we shared the other with friends who just had a baby.
Cooking Tips for Rostisserie Chicken Enchilada Casserole
- This can be made ahead and refrigerated before baking. Just remove the dish while the oven is preheating. You may need to bake for an extra 5-10 minutes or until cheese is bubbly.
- You can sub 3 cups ground beef seasoned with taco seasoning for the chicken.
- Additional cooked veggies can be added to the fresh spinach – bell peppers, mushrooms, and onions all sound like great options!
Rotisserie Chicken Enchilada Casserole
Ingredients
- Avocado oil cooking spray
- 2 cups homemade enchilada sauce (see recipe below - or use cleaner store bought version like Siete Foods Enchilada Sauce)
- 10 small corn tortillas, cut into quarters
- Meat from 1 rotisserie chicken (or 3 cups cooked chicken meat)
- 3 cups baby spinach, chopped
- 16 oz Monterrey Jack cheese (substitute Pepper Jack for an extra kick)
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375 degrees and spray a medium size casserole dish with olive oil or avocado oil cooking spray. Spread 2 Tbsp enchilada sauce across bottom of casserole dish, then mix remaining sauce with chicken meat, season with additional salt and pepper if needed, and set aside.
- Spread 1/3 of the tortilla quarters evenly across the bottom of the casserole dish. Sprinkle 1/3 of the chicken-sauce mixture on top, then spread gently with a spatula. Sprinkle 1/3 of the spinach over that, then top with 1/3 of the shredded cheese.
- Repeat layers two more times, ending with shredded cheese.
- Bake uncovered for 20 minutes, or until cheese is bubbly. Remove from oven and allow to cool slightly before cutting and serving with fresh cilantro for garnish.
Notes
- This can be made ahead and refrigerated before baking. Just remove the dish while the oven is preheating. You may need to bake for an extra 5-10 minutes or until cheese is bubbly.
- You can sub 3 cups ground beef seasoned with taco seasoning for the chicken.
- Additional cooked veggies can be added to the fresh spinach - bell peppers, mushrooms, and onions all sound like great options!
Ingredients
- 3 Tbsp gluten free flour or arrowroot powder
- 4 tsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/4 cup extra virgin olive oil
- 4 Tbsp tomato paste
- 1 1/2 cups chicken broth homemade broth if you have it!
Instructions
- Mix flour/arrowroot and dry spices (chili powder through cinnamon) and set aside.
- Heat olive oil in pan over medium heat until hot and tiny bubbles begin to form.
- Add flour/arrowroot-spice mixture to hot oil and cook for 1-2 minutes, whisking continuously.
- Remove from heat and slowly add tomato paste, then broth, whisking until smooth. Heat a few more minutes, stirring often, until sauce thickens slightly. Set aside to cool.
My family loves chicken enchiladas but this chicken enchilada casserole is even better honestly! Love that it snacks some spinach in there too!
Glad you like it Emily! Thanks for the kind words!
This sounds like a great option for dinner when I’m in a rush to throw something together – and it sounds super flavorful!!
Cozy casseroles are fantastic and perfect for busy weeknights or when you need to prep and go! I love the use of spinach in this dish.
Yum! This sounds like a delicious recipe, and I love that it is also gluten free!
Such a perfect, an easy and a delicious recipe to make for my family today. Yum!
I love the ease of using rotisserie chicken so it’s less prep but so much yumminess! Even better that this is gluten-free!
We usually have 8 to feed at every meal, so recipes like this chicken enchilada casserole are so good!
I absolutely love making chicken enchiladas, this recipe needs to be in rotation on my meal plan.
Oh my gosh! How delish is this? I haven’t made enchiladas for years, but you have definitely changed my mind. LOVE that it’s gluten-free!
This one is easy to make! Thank you for the kind words, and we hope that you enjoy!
I want to try it immediately. I really like this recipe. It really impresses! An interesting mix of ingredients. Thank you!
Thanks, Mahy – hope you love it!
I love casseroles since they can feed a large amount of people and this recipe has all the ingredients I love. Thanks for sharing.
Glad you like it Jere, thanks for stopping by!