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!
Course: Main Course
Keyword: Chicken and Roasted Vegetable Enchilada Casserole
1pack McCormick original taco seasoning mix
2-3bell pepperssliced thinly (I prefer red, orange, yellow)
1yellow squashsliced thinly
1can black beansrinsed and drained
Salt to taste
Pepper to taste
128oz can medium red enchilada sauce
Pack of small corn tortillaswill need around 10-12
1 1/2cupsshredded 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.