Chicken and Veggie Enchilada Casserole
We love eating home-cooked meals, but who has time to actually cook? I came up with this recipe as a lazy option to making the full enchilada. Instead of rolling, I stack ’em. Saves time and effort, and you won’t miss out on flavor. This has become one of our favorite quick dinners. Spicy, fast comfort food. Yes, please! And it might be healthy too, cuz it’s packed with veggies…
When you already have a few things prepped and measured for dinner, you’ll discover that the actual
cooking part of dinner can be relaxing and fun. I had all of the veggies for this dish pre-sliced from when I prepped salads the day before, and included leftover chicken breast, so there was no extra prep time for me. I came home and just started cooking. Plus, I actually had time to catch up on dishes and talk to my hubby while cooking, because I was so darn organized. And I didn’t have to really even think while doing it. So great after a long day.
To get started, saute veggies in a large skillet. I did it in two batches – onions and cabbage first, then zucchini and peppers. Then combine veggies and add the chicken or beef, jalapeno and garlic to the pan. Add 1/4 cup water to the pan, along with the spice blend (see below), cover and simmer until it all looks yummy… like 5 minutes or so.
While you’re cooking the veggies, gather the cheese (I buy a 3 cheese blend that is pre-shredded and delicious on everything!), refried beans, enchilada sauce, tortillas and other condiments. Measure out the spice blend:
- 1 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Mexican Oregano
- 1 tsp Garlic Powder
- salt and pepper (Season the veggies as you go, so you don’t need to add much to the blend.)
Lay out the tortillas and spread with refried beans. Top with cheese and veggie-chicken filling when it’s finished cooking.
I like to use 2 9-inch square glass pans to bake the casserole, so I can freeze one for later (and not have to work for it next time). Start with a little enchilada sauce on the bottom, then layer the prepped tortillas with sauce in-between each. You’ll need to squish the ingredients from the center out to the edges to keep it even and flat.
Finish the stack with a plain tortilla and add more sauce and cheese. It bakes up beautifully and becomes a cheesy, hearty meal that only gets better the second day in the fridge – if there’s anything left. And I froze one for a quick and easy grab n go dinner on some night when I don’t want to lift a finger (except to stuff my face with yummy Mexican food).
Chicken and Veggie Enchilada Casserole
makes 2 casseroles – serves 4 each
prep time: 20 minutes
bake time: 30 minutes
- 1 medium yellow onion, sliced
- 1 medium jalapeno, chopped
- 4 cloves garlic, chopped
- 1 large red pepper, sliced
- 1 large zucchini, sliced
- 1 cup red cabbage, sliced
- 1/4 cup olive oil
- 1/3 cup water
- 1 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Mexican Oregano
- 1 tsp Garlic Powder
- salt and pepper
- 2 cups cooked and shredded chicken or beef
- 28 ounce can Enchilada sauce (I like it hot)
- 8 10 inch flour tortillas
- 15 ounce can refried beans
- 3 cups shredded cheese
- spice blend (see above)
- 4 green onions, chopped
- 1 medium avocado
- sour cream and salsa
Directions for filling: Saute yellow onion and cabbage together in olive oil and with salt and pepper to taste. Remove from pan. Saute zucchini and red pepper in olive oil with salt and pepper. Return onion and cabbage to pan and add meat, spice blend, jalapeno and garlic. Add 1/3 cup water, cover and simmer until heated through, about 5 minutes.
Directions for casserole: Spread beans over 6 tortillas. Top with cheese (reserve 1 cup for topping) and meat/veggie mixture. Coat the bottom of a 2 9 inch glass pans or glass pie plates with enchilada sauce. Layer 3 tortillas with enchilada sauce in each pan. Top with a plain tortilla, sauce and remaining cheese. Bake uncovered at 375 degrees for 25-30 minutes. Serve with green onions, avocado, sour cream and salsa.
