Mexican Chicken Casserole

Name: Mexican Chicken Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 can Refried beans (Siete Vegan Refried Beans); 2 boneless chicken breast (may increase to 3-4 depending on your desired servings); 1 jar Red enchilada sauce (Siete Red Enchilda Sauce); 8 oz. Spicy mexican cheese (Tillamook Spicy Mexican Blend); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons paprika; 2 tablespoons chili powder; sour cream

Contributor: Nicole Irish

A tangy twist on traditional chicken enchiladas with fewer carbs. This dish begins with a layer of vegan refried beans, topped with chicken breast coated in paprika and chili powder, and red enchilada sauce poured over the top. Finish the dish with a layer of Mexican cheddar blend. This is an easy recipe you can make ahead of time and pop in the oven when you are ready!

Jump to Recipe

Everyone loves a great traditional chicken enchilada! But if you are looking for another option that adds fiber and protein, you will want to try this recipe.

This is an easy nutritious meal with all of the taste you will love!

How is this different from an enchilada?

Most of the ingredients of an enchilada are included in this dish except for the tortillas. Many enchilada casserole recipes include a layer of 5-6 corn tortillas. This can add 300+ calories to the dish with little fiber or protein.

Eliminating the tortillas and adding a layer of refried beans adds lots of protein and fiber.

History of the enchilada

By definition, an enchilada is a rolled corn tortilla stuffed with meat and covered with a tomato-based sauce and chili sauce. The enchilada dates as far back as Aztec times between 1300 and 1500.

Enchiladas were originally comprised of taking a flat corn bread, later referred to by the Spanish as a tortilla, and wrapping it around small fish.

More varieties of enchiladas appeared in later years including pork, chicken, and beef.

The enchilada casserole

Modifying the traditional enchilada dish to a casserole is pretty simple. The same ingredients can be used but in layers rather than rolled. This makes it easy to prepare ahead of time, freeze, or refrigerate until you are ready to bake.

Mexican Chicken Casserole

Recipe by Nicole IrishCourse: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

A tangy twist on traditional chicken enchiladas with fewer carbs. This dish begins with a layer of vegan refried beans, topped with chicken breast coated in paprika and chili powder, and red enchilada sauce poured over the top. Finish the dish with a layer of Mexican cheddar blend. This is an easy recipe you can make ahead of time and pop in the oven when you are ready!

Ingredients

1 can Refried beans (Siete Vegan Refried Beans)
2 boneless chicken breast (may increase to 3-4 depending on your desired servings)
1 jar Red enchilada sauce (Siete Red Enchilda Sauce)
8 oz. Spicy mexican cheese (Tillamook Spicy Mexican Blend)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons paprika
2 tablespoons chili powder
sour cream

Directions

Preheat oven to 400 degrees.
Grease the bottom of a 9x11 casserole dish with olive oil or avocado oil.
Empty a can of refried beans in the casserole dish and spread evenly.
In a small bowl, mix salt, pepper, paprika and chili powder.
Coat both sides of the chicken breasts with the seasoning mix.
Place chicken breast on top of the layer of refried beans.
Pour the red enchilada sauce over the refried beans and chicken breasts.
Top with the spicy Mexican blend cheese.
Cover and bake for 30 minutes. Uncover and bake for another 10-15 minutes until the dish is bubbling and golden brown.
Serve with a dollop of sour cream.