Skinny Enchilada Casserole
A tasty skinny enchilada casserole that takes less than 30 minutes, from start to finish!
This skinny enchilada casserole seriously could not be easier to throw together! It’s the perfect recipe for using up leftovers, you may have lurking in the fridge. I used leftover brown rice and shredded chicken from a rotisserie chicken. Feel free to use a little more or less of the ingredients listed, depending on what you have on hand. Also, if you enjoy quinoa more than brown rice feel free to make the substitution or any other substitution you prefer. This casserole is really versatile- don’t feel like you have to strictly follow the ingredient list!
I cannot even express how much I loved this meal. I started off dipping tortilla chips into the casserole, just to give it a little taste and make sure it was blog worthy. Big mistake- it was too tasty to stop eating… willpower, help me out!
This skinny enchilada casserole works well served straight up, bowl-style, maybe with a side salad and some chips and salsa. However, I enjoyed mine served, filling-style, in a heated corn tortilla and the casserole was bursting with so much flavor, I didn’t even add avocado or salsa.
- 1 cup cooked brown rice or quinoa
- 2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)
- 1 3/4 cups salsa
- 1 4 oz. can chopped green chiles
- 1/2 cup corn kernels, frozen, canned or roasted
- 1/2 cup canned black beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- salt & pepper to taste, as needed
- 1 cup shredded cheese, divided (I used a lite combination of Monterey Jack, Mozzarella and Cheddar.)
- Optional garnish; diced avocado, tomato and fresh cilantro
- Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
- Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
- Serve immediately, garnished with avocado, tomato and cilantro, if desired.