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This polenta enchilada casserole layers creamy, tender polenta with juicy shredded chicken, smoky green chiles, and a generous handful of melty Pepper Jack. It’s bold, cozy, and baked until bubbly, like enchiladas, minus the rolling, stacking,
Looking for something more traditional? Don’t miss our Chicken Mole Enchiladas.
Here’s Why This Polenta Enchilada Recipe Works
No tortillas? No problem. Polenta holds it all together and soaks up every bit of saucy flavor.
Fast-track flavor. Rotisserie chicken makes this easy with less prep. Or use leftovers from a roasted chicken. Our bundt pan chicken works great.
Double the cheese, double the payoff. One layer melts into the filling, the other crisps up golden on top.
Smoky green chiles meet a savory sauce. Deep flavor and gentle heat. Just enough kick without overpowering the dish.
Recipe Tips
Go with medium-grind cornmeal. It gives the polenta a soft, creamy texture without turning soupy.
Simmer until thick. Stir often and don’t short the full 20 minutes. It needs time to set up.
Dice the chicken small. Bite-sized pieces mean better coverage and cleaner slices.
Let it rest. A 10-minute pause helps the casserole hold together when serving.
Swap the cheese. Use good melters like Monterey Jack, Mozzarella, or a Cheddar-Jack blend.
Round it out with sides: This casserole pairs perfectly with our Mexican Street Corn Salad and Instant Pot Spanish Rice for a full-on Tex-Mex dinner.
Polenta and Chicken Enchilada Casserole
This polenta enchilada casserole is hearty, bold, and big on comfort, no tortilla assembly required. Just rich layers, smoky flavor, and plenty of cheesy satisfaction.
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Polenta Enchilada Casserole
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Ingredients
For the Polenta Layer:
- 2 ½ cups water
- ½ teaspoon salt
- 1 cup medium grind cornmeal
For the Enchilada Filling:
- 2 tablespoons butter
- 2 (7 ounce) can diced green chiles
- 2 tablespoons olive oil
- 1 onion, chopped
- 10 ounces frozen corn kernels, thawed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoon garlic powder
- 1 whole rotisserie chicken, meat removed and shredded
- 2 cups enchilada sauce
- 16 ounces Pepper Jack cheese, shredded
- 1-2 fresh limes, cut into wedges
- Chopped cilantro, for garnish
Instructions
For the Polenta Layer:
- Add the water and salt to a medium saucepan set over high heat and bring to a boil. Slowly stir the polenta into the water. Reduce the heat and simmer, stirring frequently until the mixture is thick, about 20 minutes. Remove from the heat and stir in the butter.
- Preheat the oven to 350°F and coat a 9x13x2 casserole dish with oil spray.
- Spread the cooked polenta on the bottom of the dish and distribute the green chilies evenly over the polenta.
For the Enchilada Filling:
- In a large skillet set over medium-high heat, add the olive oil and when it is hot add the chopped onion. Sauté until soft and translucent then stir in the thawed corn. Cook for 1-2 minutes until hot. Stir in the cumin, chili powder and garlic powder.
- Spoon the onion/corn mixture into the casserole dish, then 1/2 of the shredded cheese.
- Add the shredded chicken over the cheese and spoon the enchilada sauce over it and distribute the remaining cheese over the top.
- Transfer to the oven and bake for 30 minutes until the cheese is golden and bubbly around the edges.
- Remove from the oven and allow to sit for 10 minutes before serving. Garnish with cilantro and lime wedges
Notes
- The cheese can be substituted with Mozzarella, Cheddar, Monterey Jack or a combination of cheese.
- Leftovers will keep refrigerated for 3-4 days
- This casserole freezes well. Thaw before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My fiance is gluten free and often missed out on dishes similar to this! I love that this is gluten free and uses polenta. Will be making this for us so soon!
Hi, Lauren…this is a great recipe for GF folks….enjoy!
I love, love, love that this uses polenta instead of tortillas. I always have polenta in my pantry, and I rarely have tortillas – this way I can get my enchilada fix whenever I want!
That is good news, Pam…I think you will like this casserole.
Wow! This casserole sounds and looks so so good! I am saving this recipe to make for later!
Thanks, Jess….you will love it!
I love that you used polenta for this!! Looks amazing!
Hi, Mindy…the polenta is creamy and delicious. Thanks for your comments.
This is a unique, creamy and delicious dish. I cant wait to check on this recipe. My weekend option.
Thank you, Veena….this is a great weekend recipe….maybe there will be leftovers for week day lunches.