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.
Servings 4 people
Calories 363kcal
Cost 10
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
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: 363kcal | Carbohydrates: 25g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 1182mg | Potassium: 984mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3336IU | Vitamin C: 125mg | Calcium: 86mg | Iron: 4mg