Veggie And Chicken Enchilada Casserole Recipe

Yearning for a casserole dish filled with enchiladas but don't want to fuss around with making your own Paleo tortillas? Look no further! Fill your plate up with this veggie-loaded, Mexican-inspired, shredded chicken casserole with a classic tomato-based enchilada sauce.

You may have bought canned enchilada sauce in the past, but like most Paleo condiments, you can make your own, and they're darn tasty!

Many canned enchilada sauces have corn starch, soybean oil, and other ingredients that don't align with a Paleo template. However, with a simple can of tomato sauce and a few spices, you are ready to simmer up a batch of enchilada sauce (see the ingredient list for sauce ingredients).

Because this enchilada dish is cooked over the stove and not in the oven as a casserole dish, this recipe is fairly quick to cook.

When finished cooking, you can serve over a bed of cauli-rice, in a lettuce wrap, or simply scooped from a bowl. This is a great recipe to save for later – either for lunch tomorrow or frozen in single-serve containers.

Veggie And Chicken Enchilada Casserole Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

• 3 cups shredded chicken
• 2 cups enchilada sauce
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 red onion, chopped
• 1 small head of cauliflower, minced
• 1 celery stalk, chopped
• ½ cup cherry tomatoes, halved
• 1 bell pepper, chopped
• 1 cup eggplant, diced
• 2 cups baby spinach
• 1 tsp. ground cumin
• Sea salt and freshly ground black pepper
• Fresh cilantro for garnish

Preparation

1. Heat olive oil in a skillet over medium heat.
2. Cook the garlic, jalapeño, and red onion until soft and fragrant.
3. Add the cauliflower, celery, cherry tomatoes, bell pepper, and eggplant, season to taste, and cook for 4 to 5 minutes.
4. Add the spinach and cook until wilted, 1 to 2 minutes.
5. Pour in the enchilada sauce, cumin, and shredded chicken; toss everything gently.
6. Cook until warmed for 4 to 5 minutes, and serve with fresh cilantro.

📖 Recipe

Veggie And Chicken Enchilada Casserole Recipe

Fill your plate up with this veggie-loaded, Mexican-inspired, shredded chicken casserole with a homemade tomato-based enchilada sauce.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 363 kcal

Ingredients

  

1x2x3x

• 3 cups shredded chicken
• 2 cups enchilada sauce
• 2 tbsp. olive oil
• 2 garlic cloves minced
• 1 jalapeno pepper seeded and minced
• 1 red onion chopped
• 1 small head of cauliflower minced
• 1 celery stalk chopped
• ½ cup cherry tomatoes halved
• 1 bell pepper chopped
• 1 cup eggplant diced
• 2 cups baby spinach
• 1 tsp. ground cumin
• Sea salt and freshly ground black pepper
• Fresh cilantro for garnish

Instructions

 

• Heat olive oil in a skillet over medium heat.
  2 tbsp. olive oil
• Cook the garlic, jalapeño, and red onion until soft and fragrant.
  2 garlic cloves, 1 jalapeno pepper, 1 red onion
• Add the cauliflower, celery, cherry tomatoes, bell pepper, and eggplant, season to taste, and cook for 4 to 5 minutes.
  1 small head of cauliflower, 1 celery stalk, ½ cup cherry tomatoes, 1 bell pepper, 1 cup eggplant, Sea salt and freshly ground black pepper
• Add the spinach and cook until wilted, 1 to 2 minutes.
  2 cups baby spinach
• Pour in the enchilada sauce, cumin, and shredded chicken; toss everything gently.
  2 cups enchilada sauce, 1 tsp. ground cumin, 3 cups shredded chicken
• Cook until warmed for 4 to 5 minutes, and serve with fresh cilantro.
  Fresh cilantro for garnish

Nutrition

Calories: 363kcalCarbohydrates: 25gProtein: 33gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 79mgSodium: 1182mgPotassium: 984mgFiber: 7gSugar: 15gVitamin A: 3336IUVitamin C: 125mgCalcium: 86mgIron: 4mg

Keyword casserole, chicken, enchilada, veggie

Tried this recipe?Let us know how it was!