On busy weeknights I am a huge fan of one pot meals. The idea is you can take all the ingredients and using one pot create a delicious, nutritious meal for yourself and your family.
The Chicken Enchilada Casserole can be done either in the oven or in a crockpot. I have added instructions for using a crockpot at the end of the recipe.
You can add as much spice as you like based on your personal preferences. I have a variety of tastes and opinions in my house when it comes to spicy food, anywhere from none to so hot that it makes the top of your head explode. My philosophy is people can add their own heat after serving.
Serve it with tortilla chips for all the taste of chicken enchiladas in a one pot meal.
Chicken Enchilada Casserole
Chicken, rice, cheese and spices make this gluten free casserole something you and your family are going to ask for over and over again.
In a large dutch oven heat the oil and add the onions. Cook for 5 minutes or until translucent
Add the all of the ingredients except for the chicken, stir well
Add the chicken to the top of the rice mixture and pour salsa directly over the chicken covering each piece
Bake covered at 350º for 1 hour. Take the dutch oven out of the oven and sprinkle the cheese over the entire casserole, cover and return to the oven for the remaining 30 minutes
This can also be done in a crock pot. Add the ingredients to the crockpot in the same order and cook on low for 8 hours or high for 4 hours. Add the cheese to the crock pot in the remaining 30 minutes
Garnish with a dollop of sour cream and sprinkles of chopped or dried cilantro, if desired
This Chicken Enchilada Casserole recipe is gluten free.