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
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.
How to make Mexican Chicken Casserole
Step 1:
Begin by greasing the bottom and sides of a larger casserole dish. Next, you will spread the refried beans by covering the bottom of the dish. You can use any type of refried beans you’d like, including pinto, black. or vegan.
Step 2:
Continue layering rice over the refried beans. I like to use the ready-to-eat, precooked rice with bone broth for extra protein. However, you can use the rice of choice.
Step 3:
The third layer is chicken. The chicken breast can be used whole, although this may extend your cook time. Chicken tenders or cubed chicken can be used to shorten cook time. Ground beef or ground turkey are other options for protein.
Step 4:
Continue sprinkling chopped green chilies over chicken and rice, making sure to evenly distribute over the entire casserole.
Step 5:
Distribute jalapeños over the previous layers. This step is personal preference depending on how much “kick” you like. I am pretty generous with mine, but you can just use a few for a milder version.
Step 6:
Next, pour red enchilada sauce over the dish covering all layers below.
Step 7:
The final layer is shredded spicy Mexican cheese.
Bake covered for 30 minutes, followed by another 10 minutes uncovered. The dish should be golden brown and bubbly. Remove from the oven and allow to rest for 5 minutes before serving. Top with a dollop of sour cream and serve.
The protein in this dish can be substituted with ground turkey or beef.
Mexican Chicken Casserole
Course: MainCuisine: MexicanDifficulty: Easy4
servings15
minutes40
minutes55
minutesA 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.
