Tortilla-less Chicken Enchilada Bake
This Tortilla-less Chicken Enchilada Bake has a rainbow of freshly chopped vegetables and is topped with an irresistible homemade enchilada sauce. A flavorful dinner that could not be more healthy or delicious. Serve over lettuce, rice or whatever your taste buds desire!
Servings: 6 servings
Calories: 118kcal
Ingredients
For the casserole:
- 2 chicken breasts diced into 1/2 inch pieces
- 1 green bell pepper diced
- 1 orange bell pepper diced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1/2 cup red onion diced
For the sauce:
- 2 medium tomatoes chopped roughly or 1 14 ounce can diced tomatoes, no salt added
- 1/2 cup water
- 1/4 teaspoon onion powder
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 jalapeno pepper diced
- Salt & pepper to taste
Instructions
- Preheat oven to 375 F. Prepare an 8x8 baking dish by lightly greasing.
- Add all ingredients for the sauce to a small saucepan and bring to a boil. Reduce the sauce to low and simmer 5 minutes.
- While the sauce cooks, layer the ingredients for the casserole in a large baking dish. Pour the enchilada sauce of the casserole.
- Bake at 375 F 25 minutes uncovered. Remove from the oven and serve immediately.
- Serve on top of rice or lettuce and top with avocado, hot sauce and salsa as desired.
Notes
- 1 serving equals ~ 1 1/4 cup
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Serving: 1serving | Calories: 118kcal | Carbohydrates: 6g | Protein: 17g | Fat: 2g | Cholesterol: 48mg | Sodium: 94mg | Potassium: 489mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1520IU | Vitamin C: 109.1mg | Calcium: 14mg | Iron: 0.8mg