ENCHILADA CASSEROLE

August 19, 2014
Rachel Schultz

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.

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
 
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.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Leave a Comment

Rate this recipe:  

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! :)

Copyright © Rachel Schultz 2020

PRIVACY POLICY