Enchilada Casserole

 

This casserole was inspired by Pinch of Yum’s Chicken Enchilada Casserole. I swear by this recipe when I really don’t want to cook… I just want to assemble dinner. It’s easy and delicious. I made some tweaks to her recipe by - truth be told - making it not so easy. I “health-i-fied” it a little bit. I took out some cheese, used whole wheat tortillas, added some veggies… made it my own really. My husband actually agreed that he liked my version better!

Our favorite way to eat it is just scooping it into a bowl and using it like a dip with chips! So, never mind on the “health-i-fied” attempt! HA!

I always serve this with chips, avocado, and my cilantro lime slaw. For my picky eater, I save some rotisserie chicken, and sometimes make a little quesadilla for him (but really he’d be just fine with chips and cheese for dinner, and that’s okay!) but this casserole always goes on the plate… like a pea-sized amount.

As a side note, you will most likely have leftover refried beans. Don’t throw them out! Scrambled eggs, refried beans, salsa, cheese and avocado make for a really great breakfast wrap (so you can use those leftover tortillas too!)

Hope you enjoy!

Enchilada Casserole

Enchilada Casserole

Yield: 6
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 1/2 small onion, chopped
  • 1 small bell pepper, chopped
  • 1 small zucchini, chopped
  • 1 Tablespoon olive oil 
  • 4, 8-inch whole wheat tortillas
  • 1, 14-ounce can refried beans (you probably won't use the whole thing)
  • 2 cups shredded chicken (I use rotisserie) 
  • 1, 12-ounce bottle Enchilada Sauce (I use Trader Joe's)
  • 1 1/2 cups cheese (or more if desired)

Instructions

  1. Preheat oven to 375.
  2. In a medium skillet, sauté the chopped onion, pepper and zucchini in the 1 Tablespoon of olive oil until soft, about 10 minutes. Set aside to cool.
  3. Meanwhile, shred or chop the chicken and gather ingredients to prepare for layering.
  4. Keep in mind that you will use the chicken, beans, and veggies three times, and the enchilada sauce, cheese, and tortillas 4 times.
  5. Spread 2 Tablespoons of enchilada sauce in a round, deep dish pie plate. 
  6. Place a tortilla on top.  Spread about 1/2 cup of refried beans over the tortilla.  Layer a heaping 1/2 cup chicken on top of the beans.  Then layer 1/3 of the cooked veggies.  Sprinkle with 1/3 cup cheese.  Drizzle about 1/3 cup enchilada sauce over the cheese. That's one layer.  
  7. Put another tortilla on top and do that process two more times. 
  8. Place the fourth tortilla on top.  Pour the rest of the enchilada sauce on the tortilla and top with remaining cheese (there should be about 1/2 cup cheese left, but you can add more).
  9. Spray a sheet of aluminum foil with cooking spray and cover the dish (spray side is down - this prevents the cheese from sticking to the foil) and bake covered for 20 minutes. 
  10. Remove the foil and bake for another 5 -10 minutes until the cheese is golden and bubbly.  (Sometimes I have to turn on the broiler for a few minutes to get the bubbly cheesy look that I really want - but watch out... it'll burn!) 
  11. Let cool for at least 5 minutes and serve. 
 
Main EntreeElizabeth Elam