On busy weeknights, the last thing that I want to do is to pull out every pot and pan to make dinner. Because of this, I am a huge fan of one pot meals. It is a beautiful thing when you can take all the ingredients and using only one pot, create a delicious, nutritious meal for yourself and your family. This 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.
So easy that this recipe is perfect for any day of the week, anytime you want to have an easy fun meal, pair this casserole with chips and our Cowboy Caviar for an appetizer, while you are prepping your dinner.
For more delicious gluten free recipe, please visit NowFindGlutenFree.com.
| Prep Time | 10 minutes |
| Cook Time | 1 1/2 hours |
| Servings |
servings
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- 2 tsp olive oil
- 1 yellow onion diced (about 1 1/2 cups)
- 2 cups brown rice
- 3 cups chicken stock or water
- 1 4 oz can green chilies diced (about 1/2 cup)
- 1 16 oz can black beans
- 1 16 oz pkg corn frozen or canned
- 1 tbsp adobe seasoning blend
- 1 tsp cumin ground
- 1 tsp paprika
- 6-8 chicken thighs boneless and skinless
- 2 cups salsa thick and chunky, however spicy you like. I used medium
- 2 cups chihuahua cheese shredded
- 6 tsp sour cream for garnish (optional)
- 2 tbsp cilantro fresh or dried, for garnish (optional)
Ingredients
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- Preheat oven to 350º
- 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.
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