This easy Beef Enchiladas recipe is so packed with flavor, it’s always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they’re healthy AND comforting. 

Of course, I love my classic Easy Chicken Enchiladas with shredded chicken. 

For a bit of a change, we make these easy ground beef enchiladas, and they always go so quickly!

The sauce I’ve used is based on my Easy Enchilada Sauce, so check that post out for more info and ideas on how to use it for other things, too. 

These beef enchiladas means dinner for the whole family is ready in just one hour, so it’s great for busy weeknights. 

This easy dinner recipe is also great for making ahead, as you can freeze your enchiladas before or after baking.

If you love Mexican food like we do, check out my Chicken Enchilada Casserole, Slow Cooker Three Bean Beef Chili, and this Mexican Shepherd’s Pie. 

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes with no added salt for the base of the sauce. You want smooth crushed tomatoes — not chunky.
• Seasoning: a combination of garlic powder, cumin, onion powder, dried oregano, salt, and chipotle powder (or smoked paprika) is all you need for this enchilada sauce. 
• Brown Sugar: this helps to balance out the spices.
• Beef: use lean ground beef for the best flavor. You can also sub in ground turkey or chicken.
• Veggies: onions and green bell peppers add a great savory flavor to the meat mixture. Feel free to experiment and add in extra if you prefer!
• Black Beans: adds protein and a great texture to the enchilada filling. 
• Tortillas: use flour or corn tortillas, or gluten-free tortillas if you prefer. If you’re using corn tortillas, you may want to warm them before rolling.
• Cheese: Monterey Jack cheese is great in these enchiladas, but you can use your favorite kind.
• Garnish: pico de gallo salsa, sour cream, cilantro, lime wedges, or chopped green onions for garnish as desired.

How to Make Beef Enchiladas

This recipe is easy to make! Full instructions are included in the recipe card below.

1. Make enchilada sauce: Combine tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences, adding some brown sugar if needed.
2. Cook beef and veg: Cook the ground beef until browned, along with the onion and peppers, until the vegetables have softened.
3. Add sauce and beans: Stir in some of the enchilada sauce and the black beans.
4. Assemble enchiladas: Divide the beef mixture and some of the cheese between the tortillas and roll them up tightly.
5. Put in dish: Spread some sauce onto the bottom of the casserole dish. Place the enchiladas in the dish.
6. Add sauce: Top with sauce and remaining cheese and bake.

Beef Enchiladas FAQs

Tips and Notes

• Cheese. Try buying a block of cheese that you can grate yourself for the best flavor. Pre-shredded cheese tends to be coated in a floury substance and doesn’t melt as well.
• Onions. I tend to use a white onion here, but you can use a red onion for a slightly milder flavor if you prefer. 
• Yield. This recipe will make 8 enchiladas, you can increase the yield by adding veggies, rice, or more proteins into the filling, or you can double up the recipe and bake two batches!

Beef Enchiladas Variations

• Mix up the meat. These enchiladas would be delicious with ground pork, ground turkey, or shredded chicken.
• Add protein. Use more meat for each of the enchiladas to get more protein, or add more beans like pinto beans, refried beans, white beans, or even lentils. 
• Vegetarian. Make vegetarian enchiladas by omitting the meat and just using beans, veggies, and rice for the filling. 
• Rice. Make the beef filling go further by adding some cooked rice to it. 
• Spice it up. Add some more spice by using cayenne pepper, hot sauce, red pepper flakes, or diced jalapenos in the enchiladas.

Serving Suggestions

These Beef Enchiladas are a great one-dish meal, filled with protein, nutrients, and great flavor. 

We always like to have a bit of something extra on the side though, so try my Air Fryer Green Beans, Corn on the Cob, or Air Fryer Broccoli for more color and nutrients. 

Serve some rice on the side, if you haven’t added any to the enchiladas. Any rice will work well, like my Instant Pot Brown Rice, Instant Pot Jasmine Rice, or Mexican rice for more flavor. 

More Mexican-Inspired Recipes to Try

Dinner

Easy Taco Soup recipe

Breakfast

Breakfast Taco Bites

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

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Beef Enchiladas recipe

This easy Beef Enchiladas recipe is so packed with flavor, they're always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they're healthy AND comforting. 

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 enchiladas

Calories 374cal

Author Ashley Fehr

Ingredients

Enchilada Sauce

• 28 oz canned crushed tomatoes 798 ml, no salt added
• ½ cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Beef Enchiladas

• 1 lb lean ground beef
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 1 cup black beans (rinsed and drained)
• 8 medium flour or corn tortillas ( about 7" in diameter)
• 3 cups shredded Monterey Jack cheese
• pico de gallo salsa, sour cream, cilantro, lime wedges for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences. Add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Add ground beef, onion and peppers to a large skillet over medium-heat. Cook, stirring often, until beef is browned and vegetables have softened. Stir in ¾ cup enchilada sauce and beans.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the beef mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Notes

Ingredients and Substitutions:

• Enchilada sauce: you can substitute the homemade enchilada sauce with roughly 3-4 cups of store-bought sauce.
• Ground beef: if you use regular ground beef, you may want to use a paper towel to absorb some of the fat in the pan before adding the enchilada sauce. You can also swap the beef for ground pork, chicken or turkey if you prefer. 
• Beans: you can omit the beans if you don’t like them, but I find you don’t really notice them once everything is cooked together, and they add a ton of protein and fibre!
• Tortillas: I use flour tortillas but corn tortillas would make this recipe easily gluten-free. 
• Cheese: I love Monterey Jack in enchiladas but you can also use Mozzarella or Cheddar if that’s what you have on hand.

Storage:

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil or in the microwave.
• Freeze: Freeze beef enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Calories: 374cal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 940mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 639IU | Vitamin C: 22mg | Calcium: 413mg | Iron: 4mg

The post Beef Enchiladas recipe appeared first on The Recipe Rebel.

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, and a smoky bacon flavor from the first bite.

Got extra chicken breasts in the fridge? Try this Marry Me Chicken Recipe, this Creamy Garlic Chicken Breast or one of these Easy Crockpot Chicken Breast Recipes!

Baked Monterey Chicken has always been a favorite of mine when we go to a Chili’s restaurant.

With its sweet, tangy, smoky, and fresh flavors (and loads of melted cheese) what’s not to love?!

This Chili’s Copycat recipe is the perfect dish for busy weeknights to feed the whole family with minimal fuss!

It’s an easy recipe that can be served with almost any side dish, so you can make it a lighter meal or something more hearty and comforting.

We love to serve this Monterey Chicken with Cream Cheese Mashed Potatoes and Roasted Carrots!

It’s also a great option when you’re meal-prepping to make freezer meals!

For more great recipe ideas using juicy chicken breasts, check out my Baked Tuscan Chicken Breasts, Pan Fried Chicken Breasts, my Spinach Stuffed Chicken Breasts, or this Chicken Enchilada Casserole.

Ingredients Needed:

• Chicken: use boneless skinless chicken breasts for the best results. You can also use boneless skinless chicken thighs!
• Seasoning: a combination of dried parsley, kosher salt, garlic powder, paprika, black pepper, and onion powder is all you need to make this dish super flavorful!
• Barbecue Sauce: use my Homemade BBQ Sauce, or your favorite barbecue sauce.
• Cheese: Monterey Jack cheese is most fitting, but any will do! I often use cheddar or mozzarella as well.
• Tomatoes: fresh Roma tomatoes or tomatoes on the vine will give you the best flavor.
• Bacon: use smoked bacon to get a great smoky flavor with this dish, you’ll need it cooked until crispy and chopped.
• Green Onions: for a fresh and tangy garnish.

How to Make Baked Monterey Chicken

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Flatten chicken: Cover chicken breasts with plastic wrap and pound thick end with a rolling pin to flatten slightly.
2. Season chicken: Combine seasonings and sprinkle the mix evenly over the chicken in the dish.
3. Bake and add BBQ: Part bake the chicken, then remove it from the oven and add BBQ sauce and cheese.
4. Bake and serve: Bake until done, top with tomatoes, crispy bacon, and green onions then serve.

Baked Monterey Chicken FAQs

How do I know if my chicken is done?

The best way to check if meat has cooked is with an internal meat thermometer — the internal temperature should reach 165 degrees F.

Another way of gauging the doneness is by looking at the juices coming from the chicken. When they run clear, this can indicate the chicken is fully cooked.

Baked Monterey Chicken Variations

• Seasoning: Feel free to swap the homemade seasoning with your favorite all-purpose chicken seasoning.
• Cheese: Any kind of cheese you enjoy or have on hand will work great in here! I used cheddar, but I have also used Mozzarella and Monterey Jack. 
• Toppings: All of the toppings are optional but they are what makes this a Chili’s copycat.
• Bacon: You can use any kind of bacon, or even turkey bacon for this recipe.

Serving Suggestions

This chicken dish goes great with basically any side dish!

Try some of my BBQ Side Dishes for Summer for a great BBQ table spread, or some vegetable side dishes like Air Fryer Green Beans, Roasted Potatoes and Carrots and my Garlic Mashed Potatoes for a comforting meal.

We love having bread on our dinner table, too! Try my Homemade Crescent Rolls or a slice of my No Knead Artisan Bread.

More Easy Chicken Dinner Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Baked Monterey Chicken

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, sweet and tangy BBQ sauce, and crispy smoky bacon.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 342cal

Author Ashley Fehr

Ingredients

Chicken Seasoning

• 4 chicken breasts boneless & skinless, about 1.5-2 lb
• 1 teaspoon dried parsley
• ¾ teaspoon salt
• ¾ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder

Monterey Chicken

• ¼ cup barbecue sauce
• 1½ cups shredded cheese Monterey Jack is fitting but any will do!
• ½ cup diced fresh tomatoes
• 2 slices bacon chopped and cooked until crispy
• 2 green onions sliced

US Customary – Metric

Instructions

Seasoned Chicken

• Preheat oven to 425 degrees F and lightly grease a 9×13″ casserole dish with nonstick cooking spray.
• Cover chicken breasts with plastic wrap and pound the thick end with a rolling pin or meat mallet to flatten slightly. This will ensure the chicken cooks more evenly.
• Combine seasoning: parsley, salt, garlic powder, paprika, pepper, and onion powder. Sprinkle evenly over chicken breasts and place in the prepared dish.
• Bake for 15 minutes.

Monterey Chicken

• Remove chicken from the oven (it won’t be done — that’s okay). Brush with barbecue sauce and top with cheese.
• Return to the oven and cook for 8-10 minutes to let the cheese melt and until the internal temperature of the thickest part of the chicken reaches 165 degrees F when checked with a meat thermometer.
• Top with tomatoes, crispy bacon, and green onions before serving.

Video

Notes

Storage:

• Refrigerating: you can refrigerate any leftovers for up to 4 days. I recommend reheating, covering, in the oven at 250 degrees F until warmed through.
• Freezing: you can easily prep this recipe ahead and freeze it. I recommend freezing it after it is baked, then thawing completely in the refrigerator before reheating it according to the instructions above. Keep in mind that the tomatoes will soften considerably if frozen.

 

Nutrition

Serving: 200grams | Calories: 342cal | Carbohydrates: 11g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 1132mg | Potassium: 602mg | Fiber: 1g | Sugar: 7g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 1mg

The post Baked Monterey Chicken appeared first on The Recipe Rebel.

This Easy Chicken Enchiladas recipe is one we’ve used time and time again to make the BEST chicken enchiladas. Made with tender chicken cooked in enchilada sauce with onions and peppers, corn or flour tortillas and plenty of cheese.

These Chicken Enchiladas are a classic Mexican-inspired dish made with shredded chicken and a homemade (no cook!) red enchilada sauce.

This is one of our favorite go-to recipes for an easy weeknight dinner.

You can customize this recipe by spicing it up, with your own meat and vegetable choices, and using any toppings you like. It’s always a hit!

We love Mexican food, and some of our other favorite recipes are this Slow Cooker Three Bean Beef Chili, my Mexican Shepherd’s Pie, and this Dorito Taco Salad. I’ll never claim to recreate authentic Mexican dishes, but I love being inspired by the spices and ingredients and making these dishes my own.

This Chicken Enchilada Casserole is a deconstructed version of these chicken enchiladas you’ll also love! If you prefer beef over chicken, try my Beef Enchiladas recipe.

Check out this list of Easy One Pot Meals You’ll Actually Want To Eat for more weeknight dinner ideas!

Ingredients Needed:

Enchilada Sauce

• Tomatoes: canned crushed tomatoes are perfect for making enchilada sauce, be sure to use ones with no added salt, so you can control the saltiness of the sauce. You’re looking for smooth crushed tomatoes (no chunks) or a plain tomato sauce.
• Seasoning: use garlic powder, cumin, onion powder, dried oregano, kosher salt, and chipotle powder for a flavorful sauce. You can add a pinch of cinnamon if you prefer.
• Sugar: use brown sugar to balance the acidity of the tomatoes in the sauce if needed. You can use honey if you prefer.

Chicken Enchiladas

• Oil: use olive oil, canola oil, or vegetable oil to sauté the vegetables.
• Onion: adds a great savory flavor base for this dish.
• Pepper: a green bell pepper will add some color and a burst of freshness to these enchiladas, but you can use a yellow or red pepper if you prefer.
• Chicken: use boneless chicken breast to make the shredded chicken. Boneless, skinless chicken thighs also work well!
• Tortillas: we normally use flour tortillas because we prefer them, but corn tortillas are a more traditional choice. Make sure they’re about 7″ in diameter, or that they fit well in the pan you are using.
• Cheese: use a block of Monterey Jack cheese that you shred yourself for the best flavor (and stretchy cheese!). You can swap this for Mozzarella in a pinch.
• Garnish: use pico de gallo salsa, sour cream, chopped green onions, fresh cilantro, or freshly cut lime wedges for garnish.

How to Make Chicken Enchiladas

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Sauté: Sauté onion and peppers until softened.
2. Add chicken and sauce: Add chicken breasts and enchilada sauce, and cook.
3. Shred chicken: Remove chicken from pan and shred it, then stir it back into the skillet.
4. Assemble enchiladas: Make up the tortillas with chicken and cheese.
5. Add to dish: Roll the enchiladas up and put them into the dish with sauce at the bottom.
6. Add sauce and cook: Top with sauce and remaining cheese, cook and serve with your favorite toppings!

Chicken Enchilada Recipe FAQs

Tips and Notes

• Tortillas. Yellow corn tortillas or flour tortillas will work great, although corn tortillas tend to be a little more finicky to work with.
• Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.

Chicken Enchiladas Variations

• Meat. Try using a different meat for enchiladas, like my Instant Pot Pulled Pork.
• Vegetables. Swap the bell peppers and onions with other vegetables you enjoy, or add to them. Simply saute whatever you would like to use in the pan before adding the sauce and chicken. This is a great time to add beans as well!
• Beans. Refried beans and black beans are a great way to add more protein to these enchiladas.
• Chicken. Boneless, skinless chicken thighs work great as well. You can also substitute this for prepared Shredded Chicken or Crockpot Shredded Chicken if you have some on hand!
• Cheese. Use cheddar cheese, Colby Jack, or a Mexican cheese blend for different flavors.
• Add heat. Make these enchiladas to your preferred spice level, by adding in some cayenne pepper, green chilis, jalapenos, red pepper flakes, or hot sauce to the chicken when cooking it, or to the wraps as you assemble them.

Serving Suggestions

These Chicken Enchiladas are filling and delicious all on their own but served with some sides they can go a bit further and add some variety.

Serve with some vegetable side dishes for added nutrients, like Air Fryer Broccoli, Corn on the Cob, or Air Fryer Green Beans.

You can also serve enchiladas with carby sides like Instant Pot Brown Rice, Garlic Bread, or even Homemade Crescent Rolls.

More Mexican-Inspired Dinner Ideas

Dinner

Easy Taco Soup recipe

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

Dinner

Taco Casserole — 9 ingredients & 30 minutes!

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Easy Chicken Enchiladas

This Easy Chicken Enchiladas recipe has been a long time coming to this blog, but it's one we've used time and time again to make the BEST chicken enchiladas. Our whole family loves them, we never have leftovers, and they're also super easy to make.

Course Main Course

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 681cal

Author Ashley Fehr

Ingredients

Enchilada Sauce*

• 28 oz canned crushed tomatoes 798 ml, no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Chicken Enchiladas

• 1 tablespoon oil
• 1 medium onion diced
• 1 green bell pepper diced
• 2 boneless skinless chicken breasts about 1 lb
• 8 medium flour or corn tortillas about 7" in diameter
• 3 cups shredded Monterey Jack cheese
• Garnish pico de gallo salsa, sour cream, cilantro, lime wedges

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Heat a little oil in a medium skillet over medium-high heat.
• Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup of enchilada sauce.
• Cover, reduce heat to medium-low, and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
• Remove chicken from pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the chicken mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Video

Notes

*Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil, or in the microwave.
• Freeze: Freeze chicken enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Serving: 381grams | Calories: 681cal | Carbohydrates: 50g | Protein: 42g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1869mg | Potassium: 1052mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1295IU | Vitamin C: 45mg | Calcium: 817mg | Iron: 6mg

The post Easy Chicken Enchiladas appeared first on The Recipe Rebel.

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

With this quick and easy recipe, you can have dinner on the table for the whole family in less than an hour!

See more of my favorite Chicken Casserole Recipes here!

Chicken Enchilada Casserole is the ultimate easy one-dish recipe when you’re craving chicken enchiladas. Our family is always up for Mexican dishes, and this is one of our favorites.

You can customize this recipe by adding some heat or choosing your favorite toppings. It’s a great recipe for adding more veggies to meals for the kids!

Casserole recipes are so great for making a filling meal on a busy weeknight or for prepping meals ahead of time. This easy chicken enchilada casserole also freezes well AND you can make it ahead of time, so it really ticks all my boxes!

If you prefer them rolled traditionally, check out my Easy Chicken Enchiladas recipe!

For other easy Mexican one-dish recipes check out my Taco Casserole, my Mexican Shepherd’s Pie, this super quick Dorito Taco Salad, and my Classic Three Bean Chili!

Ingredients Needed:

Homemade Enchilada Sauce

• Canned tomatoes: they will make the base of the red enchilada sauce, I use canned tomatoes with no added salt.
• Seasoning: garlic powder and onion powder add depth of flavor, while cumin, dried oregano, salt, and chipotle powder bring the Mexican flavors. You can use smoked paprika instead of chipotle powder if you have it on hand instead.
• Sugar: brown sugar will balance out the acidity of the tomatoes

Chicken Enchilada Casserole

• Oil: you’ll need some to lightly grease the casserole dish, and some to sauté the vegetables. You can use canola oil, olive oil, or vegetable oil.
• Yellow onion and green bell pepper: onion and bell peppers are staples in my Mexican cooking, feel free to use red onions or red bell peppers if you prefer. This is also a great place to bump up the veggies! Feel free to add in whatever you’ve got in the fridge.
• Chicken: I use boneless, skinless, chicken breasts here as they are the easiest to shred without having bones in the way – you can use leftover shredded chicken or turkey if you have it!
• Tortillas: flour or corn tortillas will work well, use whichever you prefer.
• Cheese: I use shredded Monterey Jack cheese, but you could also use a Mexican cheese mix or even mozzarella.
• Garnish: pico de gallo, salsa, sour cream, fresh cilantro, fresh parsley, chopped green onions, lime wedges, etc. for garnish as desired.

How to Make Chicken Enchilada Casserole

This Chicken Enchilada Casserole is easy to make! Full instructions are included in the recipe card below.

1. Make red enchilada sauce: Stir together the ingredients for enchilada sauce. Season to taste, and add brown sugar to balance the acidity of the tomatoes if needed.
2. Sauté vegetables and cook chicken: Cook vegetables in oil until softened, then add chicken and enchilada sauce and simmer until cooked through. This adds tons of flavor to the chicken!
3. Shred chicken: Remove chicken from the pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
4. Assemble the casserole: Start with some sauce at the bottom of the baking dish. Layer tortillas, sauce, chicken, cheese.
5. Finish layers. Repeat this layering 3 times, finishing with the last chicken layer. Top with any remaining cheese.
6. Bake and serve: Bake for 20-25 minutes. Broil if desired, and garnish before serving if desired.

Chicken Enchilada Casserole FAQs

Tips and Notes

• Use leftover meat. This recipe is great for leftover shredded chicken or turkey. Simply cook the sauce with the vegetables for a few minutes, then add the meat to heat through and continue with the recipe as normal. Check out some more shredded chicken recipes here.
• Make this casserole ahead of time. This recipe is so great for making ahead. You can make the casserole up until the baking point and store it in the refrigerator for up to 1 day. Simply take it out of the fridge and have it at room temperature for 30 minutes before baking it as per the instructions below.
• Saving time. Use store bought red enchilada sauce, or pre-shredded cooked chicken if you prefer.

Chicken Enchilada Casserole Variations

• Add more veggies. Casseroles are a great way to add more veggies to mealtimes. Add sweet corn, extra peppers, spinach, celery, or zucchini to make it even more filling and nutritious.
• Add protein. You can add protein to this casserole by adding black beans or red kidney beans.
• Use different flavored tomatoes. I use canned tomatoes with no added salt, but you could use tomatoes with green chiles, or tomatoes with lime juice and cilantro for an added citrus flavor.
• Add heat. Spice it up by adding in some diced jalapenos, chili powder, or hot sauce.

Serving Suggestions

While chicken enchilada casserole is quite filling, you can make it into a fuller meal or make it go further by adding some side dishes. Tortilla chips are always a great side to Mexican dishes. Serve your tortilla chips with my Homemade Salsa Recipe or even in this fresh Taco Dip!

Bread is a great side dish for casseroles too. Try my Garlic Bread, Garlic & Herb Dinner Rolls, or these Homemade Breadsticks.

Alternatively, you can make Loaded Enchilada Fries, by adding spoons of this casserole on top of my Air Fryer French Fries! If you love loaded fries, then try my Loaded Nacho Fries too!

More One-Pot Dinner Recipes To Try

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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Chicken Enchilada Casserole

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 433cal

Author Ashley Fehr

Ingredients

Enchilada Sauce*

• 28 oz canned crushed tomatoes (798 ml) no salt added
• 1 cup water
• 1 tabelspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder (you can sub smoked paprika)
• brown sugar

Chicken Enchilada Casserole

• 1 tablespoon oil
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 3 boneless skinless chicken breasts (about 1.5-2 lb)
• 10 medium flour or corn tortillas
• 4 cups shredded Monterey Jack cheese
• pico de gallo, salsa, sour cream, cilantro, lime wedges, etc for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt and chipotle powder. Taste and adjust to your preferences add 1 teaspoon brown sugar to balance the acidity of the tomatoes if needed.
• Heat oil in a medium skillet over medium-high heat.
• Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup enchilada sauce.
• Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
• Remove chicken from pan and shred with two forks. Stir chicken back into the skillet with the vegetables.
• Assemble the casserole: Spread ½ cup sauce in the bottom of the baking dish.
• Cut tortillas in half and lay in baking dish so that they cover the bottom (I used 3 on the first layer, and 4 on the next two layers. Do what works for you!).
• Top with ⅓ of the sauce, ⅓ of the chicken, and 1⅓ cup of cheese. Repeat 3 times, using enough tortillas to create a complete layer and topping with ⅓ of the sauce, ⅓ of the chicken and 1⅓ cup of cheese until finished.
• Bake for 20-25 minutes or until heated through. Broil if desired to brown the cheese further.
• Serve with optional garnishes as desired.

Video

Notes

*This recipe makes 4 cups enchilada sauce. To save time you can also use about 4 cups prepared enchilada sauce

Nutrition

Serving: 271grams | Calories: 433cal | Carbohydrates: 29g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1091mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 23mg | Calcium: 526mg | Iron: 4mg

The post Chicken Enchilada Casserole appeared first on The Recipe Rebel.

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*This post and video is sponsored by Burnbrae Farms. Thank you for supporting the brands that keep us fed!

So many of my favourite things are happening right here, you guys.

Make Ahead.

Freezer-Friendly.

Eggs.

Breakfast foods.

Cheese.

We are big fans of breakfast and brunch and brinner, and we’ll eat eggs for any and every meal of the day.

Since little Stella joined our family mid-November, I took the rest of the year off just to rest, connect with family and friends, and eat good food. I baked up a storm, and thoroughly enjoyed my stash of brownies and cookies and bars and cheesecake in the freezer right through the end of the year.

But now that January is here? I’m excited to get back on track. I’m working out again (it ain’t pretty, friends, but it’s happening), and we are back to (mostly!) healthy eating.

We eat a ton of eggs because they pack a ton of protein and other awesome things, plus they’re easy to cook up and the kids never complain about having to eat them.

These breakfast quesadillas? They’re going on the meal plan regularly.

We often use whole eggs, but these Naturegg Simply Egg Whites from Burnbrae Farms are great if you want a lighter option when you’re recovering from those post-holiday food comas. Not that I know anything about those…

I know some people wonder what exactly is in the carton or what is added to the eggs — and the answer is nothing! They are real, pasteurized egg whites that have been cracked and separated for you, making it even easier to choose healthy eats (and no waste!).

Find more healthy recipes for the New Year here.

Tips and Tricks for Making these Breakfast Quesadillas:

• I highly recommend using a whole grain tortilla for an extra boost of fiber and protein! It will give these quesadillas extra staying power and keep you going throughout your day.
• Feel free to mix up the filling! Add extra veggies, turkey sausage, or cheese, cheese, and more cheese. The options are endless!
• If you’re going to be waiting a few minutes before serving, I like to place the quesadillas on a paper towel lined plate to keep them from getting soggy. They will also hold together a little better if you give them a few minutes to rest!

To freeze these Breakfast Quesadillas!

• I recommend wrapping each quesadilla individually in plastic wrap, then placing together in a large freezer bag to freeze.
• To reheat, you can either thaw in the fridge overnight (in the plastic wrap) and crisp up in a hot pan in the morning, or you can microwave on low heat to thaw, then crisp in a pan.
• You can heat to eat in the microwave, but I love my quesadillas a little crispy on the outside, so a hot pan is best for that. If you want to heat in the microwave, I recommend unwrapping and placing on a paper towel lined paper to soak up any excess moisture.

Love quesadillas? Try these Chicken Quesadillas next!

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Make Ahead Breakfast Quesadillas 4 Ways + VIDEO

These Make Ahead Breakfast Quesadillas are the perfect healthy breakfast, lunch or dinner! They’re easy to make for your week’s meal prep, freezer friendly and totally customizable. A step by step recipe video shows you 4 different ways to make them: Broccoli Cheddar; Three Cheese Pesto; Roasted Red Pepper, Spinach and Parmesan; and Denver. 

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 445cal

Author Ashley Fehr

Ingredients

• 8 small whole wheat tortillas 6-6.5″ diameter
• 2 cups Naturegg Simply Egg Whites
• 1 teaspoon salt
• pinch of pepper

(1) Broccoli and Cheddar

• 2 tablespoons finely chopped broccoli
• 2 tablespoons shredded cheddar cheese

(2) Three Cheese Pesto

• 1 teaspoon basil pesto
• 1 tablespoon shredded cheddar cheese
• 1 tablespoon shredded mozzarella cheesew
• 1 tablespoon shredded Monterey Jack cheese

(3) Denver

• 3 tablespoons finely chopped cooked ham
• 1 tablespoon sliced green onion
• 2 tablespoons mozzarella

(4) Spinach, Roasted Red Pepper and Parmesan

• 1 tablespoon finely chopped spinach
• 1 tablespoon finely chopped roasted red peppers
• 2 tablespoons Parmesan cheese

Instructions

• Lightly spray a small skillet with non-stick spray. Add ½ cup Naturegg Simply Egg Whites, ¼ teaspoon salt and a pinch of pepper.
• Add remaining ingredients listed under each flavour except for the cheese (1. broccoli, 2. pesto, 3. ham and green onion, 4. spinach and roasted red peppers).
• Cook and stir constantly over medium heat until cooked but not completely dry. Remove from the heat.
• In a clean pan lightly sprayed with non stick spray, add one small tortilla. Sprinkle with half of the cheese, top with the egg mixture, and sprinkle with remaining cheese. Top with another small tortilla.
• Cook on medium heat until lightly golden brown, 2-3 minutes. Flip and cook until the other side is lightly golden brown, about 2-3 minutes.
• Remove from heat, slice and serve. Repeat with remaining 3 flavour variations as desired.

Video

Notes

½ cup Naturegg Simply Egg Whites equals approximately 4 egg whites.

Nutrition

Calories: 445cal | Carbohydrates: 48g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1779mg | Potassium: 43mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1660IU | Vitamin C: 9.7mg | Calcium: 355mg | Iron: 4.3mg

The post Make Ahead Breakfast Quesadillas 4 Ways + VIDEO appeared first on The Recipe Rebel.

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You guys, I just love soup.

Cheeseburger Soup.

Turkey Tetrazzini Soup.

Dill Pickle Soup.

You name it, we love it.

I’ll eat it in any season, no matter how hot it may be outside (especially this summer, since we finally had A/C installed in our not-as-new-anymore house!).

I think part of the reason is because even though I can be a bit of a picky eater when it comes to my veggies, when everything cooks down in one big pot together, the flavor is amazing! And the veggies just kind of blend in with everything else and they’re less noticeable.

I know I probably sound like I’m about 8 years old, but, well, it’s true.

My kids on the other hand love their vegetables and will often pick them out of their meals to eat them first! Meat is another story.

So when I’m making soup, I try my best to load it with veggies and all kinds of good things. This Southwestern Potato and Corn Chowder is full of grilled potatoes, fresh grilled corn, and grilled peppers, but you can add almost any leftover grilled vegetables that you have lying around! The more the merrier, I think.

I wanted to come up with a way to use leftover grilled potatoes and corn, because hello deliciousness! They are two of our favorites on the grill and these BBQ Ready Packs from The Little Potato Company make it super simple (I used the Onion Medley but any flavor would be great). The seasoning packs also add a ton of flavor to the soup!

And since potato soup is pretty much my all-time favorite, I knew it was time for a smoky, summery twist!

NOTES:

• I seriously thought about adding a can of black beans to the soup, but in the end I decided I wanted to keep things simple. I still think they would be a great addition and add a powerful boost of protein and fiber! If you want to, go ahead and add them (rinse first!) with the rest of the veggies.
• You can also add other leftover veggies (grilled or not) to the soup — jalapenos for kick, mushrooms, zucchini…. whatever you have around!
• Slow Cooker: Most soups are easily made in the slow cooker, this one included! You will want to cook the onions down, (skip adding the rest of the veggies here) add flour to make your roux, then thicken your liquids in a pot. Throw that in the slow cooker with your grilled veggies and spices and let it go for 6-8 hours on low!
• Raw Vegetables: You can absolutely start with raw vegetables if it’s too cold for grilling or you don’t have any leftovers! Add the oil to the pot, and with the onions add the red pepper, quartered potatoes, and fresh corn (or if using frozen, simply stir in with the cheese at the end). Cook and stir over medium-high heat until tender, then continue with the recipe.

*This post is sponsored by The Little Potato Company as part of my ambassadorship with them! Thank you for supporting brands that help me to bring you alllllll the creamy and comforting recipes!

See how easy it is to make!

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Smoky Southwestern Potato and Corn Chowder

This Southwestern Potato and Corn Chowder is simple to make with leftover grilled vegetables, or start with fresh from scratch! It’s loaded with potatoes, corn, peppers, and tons of Southwest flavor!

Course Main Course, Soup

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 159cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 red pepper (diced)
• ½ medium onion (diced)
• 2 cloves minced garlic
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 lb red potatoes (cut into ½" pieces)
• 4 cobs corn* (fresh or leftover grilled)
• 2 cups low sodium chicken broth
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup evaporated milk (or cream)
• 1 tablespoon flour
• 1½ cups shredded Monterey Jack or cheddar cheese
• 1 green onion (sliced)
• Chopped fresh parsley for garnish

Instructions

• *NOTE: I love making extra grilled corn for this recipe as it adds great smoky flavor. You can use leftover grilled, uncooked cobs of corn, frozen or canned corn in this recipe (see notes). If using fresh corn cobs, slice off the kernels before beginning.
• Heat a large pot over medium high heat. Add oil and cook pepper and onion until soft, 3-4 minutes, stirring often.
• Add garlic, cumin and chili powder and cook and stir one minute.
• Add potatoes, corn, broth, salt and pepper and stir. Bring to a simmer over medium-high heat, reduce heat to medium-low and cover. Cook until potatoes and vegetables are tender, about 8 minutes.
• Whisk together milk or cream with flour and add to the simmering soup. Cook until thickened, about 2-3 minutes.
• Stir in cheese, green onions and taste. Adjust seasonings as desired and serve.

Notes

Ingredients and Substitutions:

• *Corn: I love grilling extra corn in the summer to make this, but when I make it the rest of the year I simply use canned or frozen corn. You can sub in 3 cups of either for the 4 corn cobs. If using uncooked corn cobs, I like to cut them off the cob and add them in with the peppers and onion.
• Vegetables: feel free to add in any leftover grilled vegetables you have! You can also sauté extra vegetables with the onion and peppers. 
• Milk or Cream: any kind of milk or cream will work here. A higher fat will yield a richer flavor, but because we are thickening with flour any will work just fine.

Nutrition

Serving: 426grams | Calories: 159cal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 474mg | Potassium: 611mg | Fiber: 2g | Sugar: 7g | Vitamin A: 801IU | Vitamin C: 34mg | Calcium: 129mg | Iron: 1mg

The post Smoky Southwestern Potato and Corn Chowder appeared first on The Recipe Rebel.