This Layered Chicken Enchilada Casserole is adapted from the 28-Day Dash Diet. It is ready in just 40 minutes, a snap to make, super yummy and kid friendly. The simple homemade enchilada sauce takes this dish over the top. Gluten Free version, too! Serve with avocado, cilantro and Greek yogurt.
1 tablespoon avocado or organic canola oil
1 yellow onion, peeled and diced
1 red bell pepper, seeded and diced
1/2 jalapeño pepper, seeded and diced
2 pounds ground chicken
4 cloves garlic, peeled and minced
2 Tablespoons taco seasoning, *see note for homemade
6 (8-inch) whole-wheat flour tortillas, cut to fit the pan as needed *see note for gluten-free version
2 cups Enchilada Sauce, homemade or store bought
3/4 cup shredded Mexican-style cheese
Preheat the oven to 375 degrees. Coat a 9 x 11 inch baking dish with cooking spray.
Heat the oil in a skillet over medium heat. Add the onion, red bell pepper and jalapeño and sauté for 4 to 5 minutes until soft. Add the ground chicken and sauté for another 5 to 7 minutes, stirring frequently to break up the meat, until the chicken is cooked. Stir in the garlic and taco seasoning. Remove from the heat.
Place two tortillas in the bottom of the baking dish overlapping as needed. Layer with 1/3 of the meat, 1/3 of the sauce and 1/3 of the cheese. Create another two layers, ending with the shredded cheese.
Bake for 20 minutes, until the cheese in melted and bubbly. Serve hot.
For a gluten free version substitute corn tortillas for the whole-wheat. *To make salt-free homemade taco seasoning stir together 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon Mexican oregano (optional), 1/4 teaspoon ground black pepper and 1/8 teaspoon ground cayenne pepper.
- Serving Size: 1/8 casserol
- Calories: 420
- Sugar: 6 g
- Fat: 7 grams
- Saturated Fat: 7 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 28 g