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Chicken Enchilada Casserole

Easy chicken enchilada casserole with a polenta base and using rotisserie chicken. All the flavors you love in chicken enchiladas are layered together with spicy Pepper Jack cheese and baked to a golden brown. And, it's gluten-free!
4.88 from 8 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 Servings
Calories: 479kcal
Author: Pat Nyswonger

Ingredients

For the Polenta Layer:

  • 2-1/2 cups water
  • 1/2 teaspoon salt
  • 1 cup medium-grind cornmeal

For the Enchilada Filling:

  • 2 tablespoons butter
  • 2 cans 7oz. each diced green chilies, drained
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 pkg. 10 oz. frozen corn kernels, thawed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoon garlic powder
  • 1 rotisserie chicken meat removed and shredded
  • 2 cups gluten-free enchilada sauce
  • 16 oz. Pepper Jack cheese shredded
  • 1-2 fresh limes cut into wedges
  • Chopped cilantro and cilantro sprigs 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 chilis 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

Serving: 1Square | Calories: 479kcal | Carbohydrates: 25g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Cholesterol: 107mg | Sodium: 1176mg | Fiber: 3g | Sugar: 6g