Skinny Enchilada Casserole
Try this Skinny Enchilada Casserole recipe, or contribute your own.
Try this Skinny Enchilada Casserole recipe, or contribute your own.
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic salt
- 2 tablespoons fresh cilantro chopped
- 1/2 cup canned black beans drained and rinsed
- 1 cup cooked brown rice or quinoa
- 2 cups cooked chicken cubed or shredded (i used a rotisserie chicken.)
- 1 (14.5 oz.) carton campbell's mexican style tomato soup (alter any tomato soup, sauce or salsa can be used)
- 1 (4 oz.) can chopped green chiles
- 1/2 cup corn kernels frozen, canned or roasted
- salt & pepper to taste as needed
- 1 cup shredded cheese divided (i used a lite combination of monterey jack, mozzarella and cheddar.)
- optional garnish diced avocado, tomato and fresh cilantro
- Carbohydrate 8.36320958453225 g
- Cholesterol 56.1333333333333 mg
- Fat 11.3887795838459 g
- Fiber 2.0364733486608 g
- Protein 18.2929240056359 g
- Saturated Fat 4.62962357423159 g
- Serving Size 1 1 Serving (97g)
- Sodium 329.332014130809 mg
- Sugar 6.32673623587145 g
- Trans Fat 1.11295619778007 g
- Calories 210 calories
Step-by-step
- Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2½ quart baking dish with nonstick cooking spray.
- In a large bowl, combine brown rice or quinoa, chicken, soup or salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and ½ cup shredded cheese.
- Spread mixture into the prepared baking dish.
- Top with remaining ½ cup shredded cheese.
- Bake uncovered until bubbly and cheese is melted, about 15 minutes.
- Serve immediately, garnished with avocado, tomato and cilantro, if desired.
My Skinny Enchilada Casserole Adventure: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. My days are a whirlwind of meetings, school runs, and trying to squeeze in a workout whenever possible. Dinner time, in particular, used to be a source of major stress. Often, we'd end up resorting to takeout or quick, processed options that left me feeling sluggish and guilty. But then I discovered this Skinny Enchilada Casserole recipe, and it's become a game-changer.
This recipe isn't just healthy; it's incredibly versatile. One of my favorite things about it is its adaptability. I can swap out ingredients based on what I have on hand or what's in season. Sometimes, I use leftover roasted chicken instead of rotisserie, and I've even experimented with different types of beans and corn. The base recipe is so forgiving, it allows for creative exploration.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the assembly takes only minutes. This is crucial on a weeknight when every second counts. It's also a great way to use up leftover cooked chicken or rice. This means I often get to enjoy a delicious and healthy meal without feeling like I've spent hours slaving away in the kitchen.
The flavor is rich and satisfying, surprisingly so for a "skinny" recipe. The combination of spices – chili powder, cumin, and garlic salt – adds a wonderful depth that complements the savory chicken and beans. The cheese provides a delightful creamy element without being overly indulgent. It's a hearty and comforting dish that my whole family loves, even my picky eaters.
I’ve made this casserole countless times now, and each time it's a hit. It's become a staple in our weekly meal rotation, a go-to when I'm short on time but still want to serve a nutritious and flavorful meal. It's perfect for a family dinner, a casual get-together with friends, or even a quick lunch for myself when I'm working from home. The leftovers are great too, making it a budget-friendly option.
Beyond the ease and deliciousness, this recipe offers a sense of satisfaction in knowing I'm providing my family with a wholesome meal. It’s a balance between convenience and nutrition, something I greatly appreciate in my busy life. Making healthy choices doesn't have to be complicated or time-consuming; this Skinny Enchilada Casserole is proof of that.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper for an extra kick.
- Vegetarian option: Substitute the chicken with black beans or lentils for a hearty vegetarian version.
- Make it your own: Experiment with different types of cheese, salsa, or vegetables to personalize the dish.
- Prep ahead: Assemble the casserole the night before and bake it in the morning for a stress-free weeknight dinner.
- Double the recipe: Easily double the recipe for larger gatherings or meal prepping.
This Skinny Enchilada Casserole is more than just a recipe; it's a solution to the age-old problem of healthy, quick, and delicious weeknight dinners. It’s a testament to the fact that you can enjoy flavorful, satisfying meals without sacrificing your time or your health goals.
I encourage you to give this recipe a try. I'm confident it will quickly become a favorite in your kitchen, too. Let me know in the comments how your Skinny Enchilada Casserole turned out! I love hearing about your culinary adventures. Happy cooking!
