Easy Chicken Enchilada Casserole
Casseroles make perfect meal-prep dinners, and this enchilada version is no exception. The whole casserole can be built and left to hang out in the refrigerator for up to three days—just bake it off on a busy night and you have a healthy, easy dinner on the table in no time. 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.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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 Facts
3 vegetable, 1 1/2 starch, 1 fat, 1 lean-protein, 1 medium-fat protein