Chicken and Roasted Vegetable Enchilada Casserole. Layers of delicious roasted vegetables, chicken, enchilada sauce, cheese, and corn tortillas. An enchilada turned into a perfect casserole!
When my husband and I were engaged, two of our friends, Scott and Caitlin, invited us to their house for dinner. The day we were supposed to go, I fainted at work. Out of an abundance of caution, I was taken to a hospital where I was subsequently admitted for a couple of days. So, we had to rescheduled our dinner.
We rescheduled dinner to a couple of weeks later. The second date we picked turned out to be the start of a 24-hour EEG test for me. However, since I had to bail last minute the first time, I did not want to reschedule again. Scott and Caitlin were more of my husband’s friends at that time, so I really wanted to get to know them, and impress them a little too.
EEG Testing is NOT Sexy
I don’t think I quite realized what I was committing to do. If you aren’t familiar with an EEG test, google it. I had tiny electrodes all over my head, my hair was a disaster, and I had to wear a tiny backpack around. To try to make myself look somewhat more presentable, I tired a bandana around my head. Suffice it to say that my dreams of impressing them were shattered.
But, I made it to dinner, and that’s what counts! There are two things that stick out to me about that night: first, looking like a space alien, and second, an enchilada casserole that Caitlin made. Since I was getting ready to get married, I was looking to increase my recipe repertoire, and her casserole certainly made the cut. Over the years I have changed it here and there to make into the perfect casserole for my family.
Chicken and Roasted Vegetable Enchilada Casserole
11/13/18 Update: I started this blog only 6 months ago, but it has changed quite a bit over that time! First, when I started I was using old photos from my phone since I didn’t really care. I have gotten into food photography, so I am slowly working my way back through prior recipes to take better photos, and proofread the recipes. I realized there were a few typos that needed to be corrected.
Last week my husband and I went out of town, and my in-laws watched my kids. Since they gracious enough to watch them, and my kids can be quite time consuming and exhausting (they are 3 and 1), I made them a couple of casseroles. I made this chicken and roasted vegetable enchilada casserole for them, so it turned out to be a great opportunity for new photos!
This chicken and roasted vegetable enchilada casserole is great for any night of the week and is one of my go to freezer meals. When I freeze it, I prepare up to the point of baking, and then cover it in plastic wrap and aluminum foil before placing it in the freezer. When ready to cook, I thaw it completely.
Chicken and Roasted Vegetable Enchilada Casserole
- 2 lbs chicken breasts
- 1 pack McCormick original taco seasoning mix
- 2-3 bell peppers sliced thinly (I prefer red, orange, yellow)
- 1 zucchini sliced thinly
- 1 yellow squash sliced thinly
- 1 onion chopped
- 2 tablespoons olive oil
- 1 can black beans rinsed and drained
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 3 garlic cloves
- 1/2 cup chopped cilantro
- Salt to taste
- Pepper to taste
- 1 28oz can medium red enchilada sauce
- Pack of small corn tortillas will need around 10-12
- 1 1/2 cups shredded Mexican cheese
- Preheat oven to 400 degrees. Place peppers, zucchini, squash and onion in a bowl. Season with salt and pepper to taste. Toss with olive oil. Place vegetable mixture in single layer on a baking sheet (I use a baking mat on the sheet).
- Bake vegetables 20 minutes, toss and cook an additional 15-20 minutes.
- Once vegetables are cooking, remove from baking sheet and place in large mixing bowl.
- While vegetables are roasting, mix seasoning pack in a medium sized bowl with 3/4 cup water. Place chicken in bowl and let marinate for at least 5 minutes. To cook chicken with Instant Pot, place chicken with sauce in pot and cook on high pressure for 10 minutes. To use slow cooker, place chicken with sauce in cooker on low for 6-8 hours or high for 4 hours. To bake in oven, place chicken with sauce in pan and bake at 350 degrees for 40-45 minutes.
- After chicken is cooked, shred with forks. Place shredded chicken in bowl with vegetables. Then, add beans, cumin, chili, garlic, cilantro, and salt & pepper to taste. Stir well.
- Grease a 9×13 baking dish, or a 14″ oval baking dish.
- Cover the bottom of baking dish with enchilada sauce (about 1/2 to 2/3 cup). Layer bottom of dish with tortillas. It is okay if they overlap or you have to cut them to ensure bottom is covered.
- Top with 1/3 of chicken and vegetable mixture and 1/3 of cheese. Cover with about 1/2 of enchilada sauce. Repeat twice.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes. Remove from oven.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Chicken and Roasted Vegetable Enchilada Casserole, you’ll probably enjoy these other SugarSpicesLife recipes: