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Gluten free enchilada casserole with rotisserie chicken and spinach - Tex Mex comfort food for Cinco De Mayo or any time! | Back To The Book Nutrition
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Rotisserie Chicken Enchilada Casserole

Simple, Tex Mex comfort food at it's best. Plus, it's gluten free!
Course Dinner
Cuisine Tex-Mex
Keyword casserole, enchilada, rotisserie chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

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!