Easy Chicken Enchilada Casserole

Easy Chicken Enchilada Casserole

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From: EatingWell.com, February 2018

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 (28 ounce) can crushed tomatoes (3 cups)
  • 2 tablespoons ground cumin
  • ½-1 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)
  • 1½ cups shredded Mexican cheese blend (6 ounces), divided

Preparation

  • Prep

  • Ready In

  1. 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 ½ cup of the tomato sauce into the bottom of the prepared dish. Arrange ⅓ 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 ½ cup cheese.
  2. Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and ½ cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about ⅓ cup). Sprinkle with the remaining ½ cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
  3. Preheat oven to 375°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.
  • Tip: See how to meal-prep this recipe and a whole week of dinners with this plan.
  • To make ahead: Prepare through Step 2 and refrigerate for up to 3 days.

Nutrition information

  • Serving size: ⅙ casserole
  • Per serving: 365 calories; 15 g fat(6 g sat); 9 g fiber; 39 g carbohydrates; 21 g protein; 80 mcg folate; 49 mg cholesterol; 12 g sugars; 0 g added sugars; 1,804 IU vitamin A; 66 mg vitamin C; 304 mg calcium; 4 mg iron; 769 mg sodium; 793 mg potassium
  • Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (36% dv), Calcium (30% dv), Iron (22% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 1½ starch, 1 fat, 1 lean-protein, 1 medium-fat protein

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