Enchilada Casserole


What is your favorite cuisine?

Such a tough question…

I was recently asked what my favorite cuisine was and struggled to come up with an answer. After making this recipe I think I might have to go with Mexican! Although others (Indian and Thai) are VERY close runners up.

I went on a girls trip to Cancun a few years ago and still think about how delicious the guacamole and fresh salsa were!


This recipe is a lot easier to make and healthier than authentic enchiladas but just as tasty! It reheats and freezes perfectly too. Using flavored tortillas can add a punch of flavor and fun color. Or, if you have the time, you could get really fancy and make your own!

For a vegetarian version just double the beans and take out the chicken.



Enchilada Casserole

Serves 6-8


-3 boneless, skinless chicken breasts, chopped
-2  medium onions, chopped
-2 large red/orange/yellow bell peppers, chopped
-6 garlic cloves, minced
-1 1/4 cup salsa
-1  can black beans, rinsed and drained
-1 can (~14.5 oz or 1/2 of a 28 oz can ) stewed tomatoes, lightly drained
-1 can (5.5 oz) tomato paste
-1 tbsp ground cumin
-1/2 tsp ground pepper
-1 tbsp dried basil
-1/2  tsp chili powder
-10-12 6-inch whole wheat tortillas (or try corn based ones)
-2 cups Monterey Jack and Cheddar cheese, shredded


Greek yogurt (or sour cream)
sliced black olives


-Preheat oven to 350 F
– Heat a large pan or skillet on the stove greased with cooking oil
-Add the chicken and cook until no longer pink
-Add in the onion and saute until softened and a bit browned
-Add in the peppers, garlic, salsa and beans, continue cooking
-Meanwhile, toss the stewed tomatoes, tomato paste, cumin, pepper, chili powder and basil into a blender or food       processor and blend until smooth (alternatively – use tomato sauce)
-Add tomato mixture to chicken and bean mixture, heat through
-Grease a 13 by 9 inch baking dish and pour half the chicken and bean sauce into the dish
-Arrange 5-6 tortillas on top of the sauce, over lapping as necessary
-Sprinkle with half the cheese and spread the rest of the sauce over top
-Arrange the remaining 5-6 tortillas over the sauce and top with the remaining cheese
-Cover with foil and bake for 25 min, uncover (careful not to take the cheese with the foil!) and bake another 10 min

Let stand 5-10 min before slicing. Top with olives, cilantro, greek yogurt/sour cream and avocado and serve with jicama salad

2 Comments || Enchilada Casserole

  1. YUM! Looks like a winner. I’m saving this one for a cool fall day.

    • UpBeet,RD

      Great idea! It’s definitely warming on a cool day :)

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