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Lindsay Surowitz's Chicken Enchilada Casserole
This is one of my favorite weeknight recipes.
It's quick, healthy, filling and makes enough for leftovers. It's one of the rare recipes my whole family enjoys equally (huge feat in our house!). I use pre-made rotisserie chicken, which makes it easy to throw together. It took me years to get comfortable in the kitchen and I'm surprised to say I actually enjoy making this. Your measurements don't have to be perfect and you can easily sub things in if you're missing an ingredient. Lindsay of Weeknight Bite is one of my favorite Instagram follows. I'm so happy to have her here to share this recipe!
Hi new friends! I'm Lindsay, a San Diego-based a mom of two boys, food lover, recipe creator, and nutritionist. My goal with my recipes has always been to make them as delicious as possible, and bonus points that they also happen to be healthy, too! Everything I make is quick and easy, requires minimal prep, and uses simple, healthy ingredients, because as busy women and moms, who has the time to spend hours in the kitchen!? I hope you love this Chicken Enchilada Casserole recipe as much as my family does -- it's definitely a weekly staple in our home. Follow along for more healthy recipes with a side of mom life. Enjoy!
2 cups uncooked quinoa OR 4 cups riced cauliflower
1 tbsp extra virgin olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 white onion, chopped
1 (15-ounce) can black beans, rinsed and drained
3 chicken breasts, cooked & shredded (feel free to use a pre-made rotisserie chicken to make it extra quick)
1 1/2 cups enchilada sauce (store-bought (I like this one) or homemade (try this recipe!)
1/4 cup organic Mexican cheese blend
Salt & pepper to taste
1 avocado, sliced
Garnish with chopped cilantro, green onions or chives, and serve with lime wedges.
1. Preheat oven to 350ºF. If using quinoa, cook it according to package instructions. Prepare the rest of the recipe while the quinoa is cooking.
3. In a large oven-safe skillet or dutch oven, warm 1 tbsp olive oil over medium heat. Add chopped bell peppers and onions and sauté for a couple minutes until they begin to soften and become fragrant.
4. If you're using cauliflower rice, pour the riced cauliflower into the skillet with the onions and bell peppers. Continue to sauté until warmed through. (Otherwise, add the cooked quinoa.)
5. Add black beans, shredded chicken, and enchilada sauce, and mix everything until evenly combined. Season to taste with salt and pepper.
6. Sprinkle cheese on top, then place in the oven until the cheese melts, about 3 minutes. You can also set the oven to broil to get the cheese bubbly and golden, but make sure you watch it closely so it doesn't burn!
7. Remove from oven and garnish with sliced avocado, chopped cilantro, and green onions or chives. Serve with lime wedges on the side.