Chicken and Bean Enchilada Casserole

[believer]

So, we are trying to get my son to eat healthier food.
I adapted this recipe - changed it a lot - from one found in a cookbook. I added in more vegetables and used less tortillas.
It could be vegetarian if you leave out the chicken and vegan if you leave out the chicken and cheese.
It fed dh, ds and I and there was none left so it could definitely be doubled or tripled. It came out really good!
Here is the recipe:

Dana’s Chicken and Bean Enchilada Casserole
Non-stick cooking spray
1 lb boneless skinless chicken breasts cut into bite-size pieces
2 tsp olive oil
1 small onion – chopped
½ yellow or orange bell pepper – chopped
2 T chopped jalapeno or hatch chili pepper – finely chopped
2 cloves of garlic – finely chopped
1 Carrot – thinly sliced
1 zucchini or ½ zucchini and ½ yellow squash – cut into ½ inch cubes
Corn – sliced off of one cob or frozen or canned
Any other veggies you have on hand to chop up and add in
1 ½ cup prepared enchilada sauce
½ cup chicken or veggie broth
2 T tomato paste (or instead of the broth and tomato paste just use more enchilada sauce)
1 Can of low salt black beans – rinsed and drained
1 ½ or 2 flour tortillas cut into one inch squares
1 ½ cup shredded cheese
1 cut up avocado
Cilantro – chopped finely

1. In a large nonstick skillet add the olive oil and the onion, peppers, carrots and chicken and cook until chicken is no longer pink and veggies soften a bit.
2. Add in the rest of the veggies (except for the avocado), the broth and tomato paste and or some of the enchilada sauce and cook about 4 more minutes.
3. Add in the beans and however much more sauce you want and stir it up.
4. Spray non-stick spray in a glass baking dish about 13 x 9 inch or so
5. Put half of the chicken and veggie mixture in the bottom of the pan. Spread the cut up tortillas over it and half of the cheese. Top with the rest of the chicken mix, then the rest of the cheese.
6. Cover with foil and bake at 350 for 35 minutes.
7. Let cool and eat with chopped avocado and cilantro and anything else that sounds good with that.

[ChristmasGirl]

Thank you! That sounds soooo good! I have been learning to cook with more natural whole food ingredients, and am looking for new recipes.

Cookbooks I am enjoying is The Can't Cook Book by Jessica Seinfeld, and 200 Sheet Pan Meals by Camilla Saulsbury

[sunflowermom]

That sounds yummy! I grew up in southern New Mexico (about 20 minutes away from Hatch) and we're all about the Hatch green chile! Any recipe that includes it catches my eye.

[charla]

Do you think corn tortillas would work in this casserole instead of the flour to make it gluten free?

[sunflowermom]

I haven't tried the recipe yet, but I bet corn tortillas would work great! In fact, I'm planning on that substitution when I try it with our family.

[believer]

Originally Posted by charla

Do you think corn tortillas would work in this casserole instead of the flour to make it gluten free?

Yes, totally. The original recipe that I greatly changed, had corn tortillas in it. I used flour ones because I don't like the taste of corn tortillas. To me they taste a bit like rancid grease or something.

[Dovenoir]

Originally Posted by charla

Do you think corn tortillas would work in this casserole instead of the flour to make it gluten free?

Sent from my SAMSUNG-SM-G900A using Tapatalk