Healthy Chicken Enchilada Casserole

chicken enchilada casserole with a spoon full out

Healthy Chicken Enchilada Casserole

Print Recipe

A tasty, healthy chicken enchilada casserole that takes less than 30 minutes, from start to finish!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 230

Author Kim

Ingredients

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 light combination of Monterey Jack, Mozzarella and Cheddar.)
Optional garnish; diced avocado, tomato and fresh cilantro

Instructions

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.

Video

Notes

To store: let the enchilada casserole cool completely and then either cover the whole dish and place it in the fridge or put individual slices into airtight containers and place them in the fridge. This casserole will stay good for up to about 5 days in the fridge. To reheat, simply place a serving on a microwave-safe plate and microwave in 30 second intervals until heated through.

To freeze: you can either bake the casserole first, cool it to room temperature, slice into servings, place in freezer safe containers and then freeze. Or, to freeze the whole dish, you can bake it, bring it to room temp, and then freeze the entire dish. Once ready to reheat, thaw it out in the fridge, then bake it, covered at 350 degrees F for 30-45 minutes or until heated through.

Nutrition