ENCHILADA CASSEROLE

August 19, 2014

With yesterday’s recipe for homemade enchilada sauce, I’d be remiss if I did not give a new recipe to try it out on. Enchiladas are one of my favorite dinners, but assembling them is a many step process. For a similar dish in much less time, we do this baked casserole. Bonus points that it’s also totally protein loaded!

ENCHILADA CASSEROLE from Rachel Schultz

ENCHILADA CASSEROLE
Serves 5-6

2 tablespoons olive oil
1 onion, diced
2 and 1/2 cups cooked quinoa
1 pound ground turkey
1 cup spinach
15 ounces black beans
4 and 1/2 ounces green chiles
3 tablespoons taco seasoning mix
1 batch homemade enchilada sauce
2 cups mexican cheese, shredded

Preheat oven to 350 degrees. Brown ground turkey (or beef) with taco seasoning. Brown ground turkey (or beef) with taco seasoning. Add onions to pan a few minutes before completely browned. Stir together sautéed onion, cooked quinoa, browned meat, spinach, black beans, green chiles, enchilada sauce, and half of cheese.

ENCHILADA CASSEROLE from Rachel Schultz

Spread into a 9×13 baking dish. Top with remaining cheese. Bake for 10-15 minutes. Serve with tortillas or chips and cilantro.

ENCHILADA CASSEROLE from Rachel Schultz

ENCHILADA CASSEROLE
 
Author:
Serves: 5-6
Ingredients
  • 1 onion, diced
  • 2 and ½ cups cooked quinoa
  • 1 pound ground turkey
  • 15 ounces black beans
  • 1 cup spinach
  • 4 and ½ ounces green chiles
  • 3 tablespoons taco seasoning mix
  • 1 batch homemade enchilada sauce
  • 2 cups mexican cheese, shredded
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown ground turkey (or beef) with taco seasoning. Add onions to pan a few minutes before completely browned.
  3. Stir together sautéed onion, cooked quinoa, spinach, browned meat, black beans, green chiles, enchilada sauce, and half of cheese.
  4. Spread into a 9x13 baking dish.
  5. Top with remaining cheese. Bake for 10-15 minutes. Serve with tortillas or chips and cilantro.

 

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Comments

  • Victoria

    I made this last night and my husband and I loved it! We ate it with warmed corn tortillas. Thank you for the recipe! :)

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