Chicken Enchilada Casserole

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Chicken Enchilada Casserole

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  • 8 Mission Gluten-Free Tortillas
  • 1 Rotisserie Chicken bones and skin discarded, meat shredded
  • 1/4 Cup Water
  • 1 tsp Chipotle Seasoning
  • 1 Cup Cheddar Cheese shredded
  • 1/2 Cup sour cream
  • 1/2 Cup Red Onions diced
  • 1 Cup Salsa chunky
  • 1/4 tsp Salt
  • 1.4 tsp Pepper


  1. Preheat a conventional oven to 350 degrees F.
  2. In a large saute pan over medium heat, add chicken, water, and chipotle seasoning.
  3. Mix well to combine, and heat until chicken has reached an internal temperature of 165 F on a thermometer.
  4. Warm the tortillas by heating in a skillet over medium- high heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds.
  5. On each tortilla, spread 1 TBSP sour cream down the middle of the tortilla, then sprinkle with 1 TBSP of shredded cheese, 1 TBSP of diced onions, and 1/4 cup chicken.
  6. Roll each tortilla so both ends are still open and place them, seam side down, in a greased baking dish. Repeat for remaining tortillas, lining them side by side in the baking dish.
  7. Spread one cup salsa over the top of the enchiladas and sprinkle remaining 1/2 cup of cheese over the entire dish.
  8. Cover the pan with aluminum foil and bake for 20- 25 minutes, or until heated through and the cheese is melted.
  9. Serve.
Chicken Enchilada Casserole
Nutrition Facts
Chicken Enchilada Casserole
Amount Per Serving
Calories 367 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Sodium 790mg 33%
Total Carbohydrates 30g 10%
Sugars 2g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.