EASY ENCHILLADA RECIPE RECIPES

EASY CHICKEN ENCHILADA CASSEROLE RECIPE - EATINGWELL

Easy Chicken Enchilada Casserole Recipe - EatingWell image

Casseroles make perfect meal-prep dinners--this enchilada version is so easy to prep ahead. The whole casserole can be built and left to hang out in the refrigerator for up to three days. Then all you have to do is bake it off on a busy night and you have a healthy dinner on the table in a jiff. The quick homemade enchilada sauce in this recipe is great when you don't have any of the canned sauce on hand--just season crushed tomatoes with spices and salt for an instant enchilada sauce.

Provided by Katie Webster

Total Time 55 minutes

Number Of Ingredients 9

Ingredients

1 (28 ounce) can crushed tomatoes (3 cups)
2 tablespoons ground cumin
1/2-1 teaspoon ground chipotle chile powder
¼ teaspoon salt
8 corn tortillas, cut into wedges
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped Meal-Prep Sheet-Pan Chicken Thighs (see associated recipe)
2 cups Sautéed Peppers & Onions (see associated recipe)
1 ½ cups shredded Mexican cheese blend (6 ounces), divided

Steps:

Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.

Nutrition Facts : Calories 364.8 calories, CarbohydrateContent 39.3 g, CholesterolContent 48.7 mg, FatContent 15.1 g, FiberContent 9.3 g, ProteinContent 20.7 g, SaturatedFatContent 6.1 g, SodiumContent 769.5 mg, SugarContent 11.5 g

EASY CHICKEN ENCHILADA CASSEROLE RECIPE - FOOD.COM

Easy Chicken Enchilada Casserole Recipe - Food.com image

This is an easy and delicious casserole. You can use a rotisserie chicken from the grocery store. Also, if you like, you could substitute cut-up cooked pork in place of the chicken. If your family loves beans, try adding 1 can of spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber. Recipe is from Pillsbury.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chicken breasts, cooked and shredded
1 teaspoon sugar
1/2 cup thick & chunky salsa
1 (19 ounce) can mild enchilada sauce
1 (11 ounce) can whole kernel corn, drained
2 cups tortilla chips, coarsely broken
1/4 cup green onion, sliced
1 medium tomatoes, chopped (3/4 cup)
1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend)

Steps:

Heat oven to 350 degrees F.
In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in an ungreased 8-inch square glass baking dish.
Top with chicken mixture.
Sprinkle with onions, tomato and cheese.
Bake 35-45 minutes or until hot and bubbly.
If desired, arrange additional tortilla chips around edge of dish.

Nutrition Facts : Calories 308.9, FatContent 12.5, SaturatedFatContent 5.9, CholesterolContent 25.1, SodiumContent 1832.7, CarbohydrateContent 39.8, FiberContent 5.7, SugarContent 14.2, ProteinContent 13.2

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