Chicken Enchilada Casserole Recipe
A healthy casserole packed with flavor for those days when you don't want to deal with tortilla substitutes.
Servings 4 people
Calories 428kcal
Cost 12
Ingredients
- 4 cups pre-cooked chicken shredded;
- 2 bell peppers diced;
- 1 red onion diced;
- 6 green onions thinly sliced
- 1 avocado diced
- 1 tomato diced
- 4 cups mixed greens chopped
Ingredients for the enchilada sauce
- 8 oz. tomato sauce
- 1 cup water
- ¼ cup. chili powder
- ¼ tsp. ground cumin
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 375 F.
- In a saucepan placed over medium heat, stir together the tomato sauce, water, chili powder, cumin, garlic powder, and onion powder, and season with salt and pepper to taste.8 oz. tomato sauce, ¼ cup. chili powder, ¼ tsp. ground cumin, ¼ tsp. garlic powder, ¼ tsp. onion powder, Sea salt and freshly ground black pepper, 1 cup water
- Cook, occasionally stirring, for approximately 10 minutes.
- Combine the chicken, bell pepper, red onion, and half of the green onions in a baking dish.4 cups pre-cooked chicken, 2 bell peppers, 1 red onion, 6 green onions
- Pour the enchilada sauce on top and mix everything together.
- Bake in the preheated oven for 20 minutes.
- Remove the baking dish from the oven, and sprinkle the mixed greens, tomato, avocado, and remaining green onions on top of the chicken mixture.1 avocado, 1 tomato, 4 cups mixed greens
- Serve with salsa.
Nutrition
Calories: 428kcal | Carbohydrates: 28g | Protein: 41g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 105mg | Sodium: 639mg | Potassium: 1433mg | Fiber: 12g | Sugar: 11g | Vitamin A: 7734IU | Vitamin C: 107mg | Calcium: 118mg | Iron: 6mg