Chicken and Roasted Vegetable Enchilada 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, and out of an abundance of caution, was hospitalized. So, we had to rescheduled our dinner. The second date we picked turned out to be the start of a 24-hour EEG test for me, but 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. I thought, “there will be some little stickers on my head, no big deal, better than bailing.” If you don’t know what one of these tests look like, google it. My hair was a disaster and I had to wear a tiny backpack around. To try to make myself look more presentable, I tired a bandana around my head. Suffice it to say dreams of impressing them were shattered. But, I made it to dinner. There are two things that stick out to me about that night: first, looking like a space alien, and second, a version of this casserole that Caitlin made. As I was getting ready to get married, I was looking to increase my recipe repertoire, and this casserole certainly made the cut.
- 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.
This casserole freezes well. Whenever I freeze this, I prepare the dish in an aluminum baking pan and do not cook it. I cover it with plastic, then aluminum foil and place it in the freezer. It needs to thaw before cooking.