Any day of the week, I am a huge fan of one pot meals. Anytime that you can take all your ingredients and cook them all in one pot to create a delicious, nutritious meal, is a win for me.
You can cook this Chicken Enchilada Casserole in the oven or in a crockpot. The instructions for using a crockpot at the end of the recipe.
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, ranging from no spice to so hot that it makes the top of your head explode. I have solved that dilemma by letting them 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 casserole something you and your family are going to want for dinner, 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 organic and gluten free.