Roasted Veggie and Chicken Enchilada Casserole

I’ve been trying to think of outside of the box ways to incorporate loads of veggies into my old time favorites, and this one was a sure win. It’s got delicious enchilada flavor, just enough tortillas to hold it all together, and loads of flavorful veggies. Oh and did I mention cheese? It’s a recipe the whole family will love!

I used zucchini, summer squash, mushroom and bell peppers, but you could easily mix in any other veggies that you have laying around in the fridge. By pre-roasting my vegetables over the weekend, using pre-marinated chicken and jarred enchilada sauce, this recipe came together in a snap for an easy weeknight dinner. No need to use pollo asado marinated chicken, but if you have a choice it is a great option! I usually snag it when it goes on sale at Sprouts and it’s sometimes even cheaper than plain old chicken. This would also be great as a vegetarian option or taste fantastic with ground beef. This recipe is going to be best for a weeknight if meal prepping is an option for you, otherwise it’s great if you are at home during the day or for weekends. It also is freezable, so you can prep two and eat one, saving the other for a busy day.

Servings: 6
Hands on Time: 30 min
Total Time: 1 hour
Meal prepped hands on time: 10 minutes
Meal prepped total time: 30 minutes

Ingredients:
2 zucchini, sliced and cut into quarters
1 summer squash, sliced and cut into quarters
1 chopped white onion
1 chopped red bell pepper
1 chopped yellow bell pepper
1 chopped orange bell pepper
8 oz sliced white mushrooms
2 C frozen corn
2 tsp garlic
2 T olive oil
1 can black beans, drained and rinsed
1 16oz jar enchilada sauce
2 C mexican blend cheese
14 small corn tortillas
1 lb chopped chicken, cooked
Cilantro

Directions:

  • Preheat oven to 425.
  • Toss veggies in olive oil with garlic and place in oven to roast, 20-30 minutes or until edges start to darken.
  • Decrease oven temp to 375.
  • When veggies are done pour into a bowl and mix in chicken and black beans.
  • Pour 1/2 C enchilada sauce into a greased 9×13 dish, making sure to coat the entire bottom.
  • Place 3 tortillas staggered along the bottom, then fill in the gaps with another tortilla and a half.
  • Layer 1/2 of the roasted veggie mix, then a 1/2 a cup of enchilada sauce, followed by 1/2 a cup of cheese.
  • repeat layers one more time, starting with the tortillas and ending with the cheese.
  • Cover the top with the remaining 4 1/2 tortillas, enchilada sauce and cheese. Cover the top with foil and bake until cheese is melted, approximately 20 minutes, taking the foil off for the last 5-10 minutes.
  • Garnish with chopped tomato, avocado and cilantro if you wish, then serve.

Meal Prep Tips:
Pre chop the veggies.
Pre cook the meat and veggies.

3 thoughts on “Roasted Veggie and Chicken Enchilada Casserole

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