Casseroles make perfect meal-prep dinners–this enchilada version is so easy to prep ahead. The whole casserole can be built and left to hang out in the refrigerator for up to three days. Then all you have to do is bake it off on a busy night and you have a healthy dinner on the table in a jiff. The quick homemade enchilada sauce in this recipe is great when you don’t have any of the canned sauce on hand–just season crushed tomatoes with spices and salt for an instant enchilada sauce.
- 1 (28 ounce) can crushed tomatoes (3 cups)
- 2 tablespoons ground cumin
- 1/2-1 teaspoon ground chipotle chile powder
- ¼ teaspoon salt
- 8 corn tortillas, cut into wedges
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chopped Meal-Prep Sheet-Pan Chicken Thighs (see associated recipe)
- 2 cups Sautéed Peppers & Onions (see associated recipe)
- 1 ½ cups shredded Mexican cheese blend (6 ounces), divided
- Step 1
Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.
Meal-Prep Sheet-Pan Chicken Thighs
Sautéed Peppers & Onions
Serving Size: 1/6 casserole Per Serving: 365 calories; protein 20.7g; carbohydrates 39.3g; dietary fiber 9.3g; sugars 11.5g; fat 15.1g; saturated fat 6.1g; cholesterol 48.7mg; vitamin a iu 1804IU; vitamin c 65.6mg; folate 79.7mcg; calcium 303.9mg; iron 4.4mg; magnesium 69.5mg; potassium 792.9mg; sodium 769.5mg; thiamin 0.3mg. Exchanges:
3 vegetable, 1 1/2 starch, 1 fat, 1 lean-protein, 1 medium-fat protein