Cheesy Chicken and Vegetable Tortilla Bake Recipe Has Layers of Luscious Flavor
This easy Tex-Mex casserole is as satisfying as it is delicious
Casseroles are the best kind of comfort food. Simply mix the ingredients together, pop them into the oven and in a few minutes you’ve got a pan full of goodness. You can do all kinds of flavor combinations, and that was the idea behind this chicken and vegetable tortilla bake recipe. It takes your Tex-Mex favorites like enchilada sauce, cheese, tortillas and chicken, and turns them into a scrumptious and hearty dish that’s perfect on a cold winter night, yet tastes great any time of year. In our recipe we use quinoa to give the casserole staying power. The grain is packed with nutrients, including protein and fiber, and it adds a subtle hint of nuttiness. Don’t have any on hand? No problem! Just swap in some leftover cooked rice. Either way, you’re sure to enjoy this satisfying supper.
Watch our video to see how to easy this dish is to make. We bet it will inspire you to give it a whirl!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/3 cup quinoa
- 1 Tbs. olive oil
- 1/2 cup chopped red onion
- 1 red pepper, halved, thinly sliced crosswise
- 1 (10 oz.) zucchini, cut into 3/4” pieces
- 1 cup corn kernels
- 2 cups shredded rotisserie chicken
- 1 (10 oz.) can enchilada sauce
- 8 white corn tortillas, warmed, torn into pieces
- 1 cup shredded pepper jack cheese, 4 oz.
- Cilantro leaves (optional)
Instructions
PrintHeat oven to 400°F. Coat 2-qt. baking dish with cooking spray. In small pot, cook quinoa according to package directions; fluff with fork, breaking apart any clumps.
Meanwhile, in 12” nonstick skillet, heat oil over medium-high heat. Add onion and red pepper; cook, stirring, until softened, 5–7 min. Add zucchini and corn; cook, stirring occasionally, until just tender, about 5 min. Stir in chicken, enchilada sauce, 1/2 cup water and quinoa. Transfer half of chicken mixture to baking dish; top with half of tortillas. Repeat layering once. Top with cheese. Bake until heated through and cheese is melted, about 10 min. If desired, top with cilantro.
Quinoa adds a hint of nuttiness to our Tex-Mex casserole—you can also swap in leftover cooked rice
Nutrition
- Calories: 453 kcal
- Fat: 22 gram
- Saturated Fat: 8 gram
- Protein: 23 gram
- Carbohydrate: 50 gram
- Fiber: 7 gram
- Cholesterol: 53 mg
- Sugar: 13 gram
- Sodium: 1,046 mg
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