I love making one dish meals and casseroles so this recipe is right up my alley. This dish is a spin-off of my original enchilada recipe, but made without the tortillas for those looking to eat a little healthier. This version also has lesser cheese to cut down on calories, but like my friend stated ,’ it doesn’t taste like diet food’. These days almost everyone I know is trying to eat healthier and get fit, so when my friends and I meet up, we challenge ourselves to cook up something that’s tasty but still good for us. I love the pretty colors of this casserole and it really is quite filling with all those veggies, chicken and beans!
Just like the enchiladas, this recipe can be made and kept in the fridge for a couple of days and baked right before you need it. I like to serve it with a side of guac, salsa and some multi-grain chips but it’s perfectly yummy as is. You can substitute ground beef for the chicken or omit the meat and keep it vegetarian if you like. Even my kids and their friends gobbled this right up as their after school snack, so it definitely is kid friendly. Try introducing this dish to your family – I bet it’ll be a winner chicken dinner 😉
2. Make some chicken like this and slice into thin pieces.
3. Grease a baking dish, and layer the chicken pieces on there.
4. Top with 1/3 cup enchilada sauce.
5. Add 1/2 cup chopped onions, 1/2 cup chopped bell peppers, 1/2 cup corn, 1/2 cup black beans, 1/4 cup green onions and 3 tbsp chopped cilantro. Sprinkle 1/2 tsp salt and 1/2 tsp pepper over the veggies.
7. Top with 1/2 cup Mexican blend shredded cheese.
Cover photo and dish presentation pictures courtesy https://cameramina.wordpress.com/