Chicken Enchilada Casserole

PreconceptionTex-MexEasyServes 240 min

Layered corn tortillas, shredded chicken, black beans, corn, and mild red enchilada sauce baked until bubbly.

During her period, replenishing iron is essential as the body sheds its lining, and the black beans here offer a fantastic plant-based source. We added red bell pepper because its vitamin C helps her body actually absorb that iron efficiently. For him, the whole-food protein from the chicken provides steady building blocks for sperm production, while the colorful veggies offer antioxidants to protect those developing cells from everyday stress.

View Nutrition Facts

One serving≈740 kcal · 51 g protein

Calories740 kcal

Protein51 g

Carbs66 g · 8.9g sugar

Fat32 g · 13.3g sat

Fiber13 g

Sodium1,122 mg

Folate150 mcg DFE

Iron4.5 mg

Calcium548 mg

Choline130 mg

Iodine23 mcg

Vitamin D40 IU

Vitamin B121.2 mcg

DHA + EPA16 mg

Zinc4.6 mg

from its ingredients

Ingredients

8 oz chicken breast, cooked and shredded
1 tbsp olive oil
½ yellow onion, diced
1 red bell pepper, diced
1 tsp cumin
½ can black beans, rinsed and drained
1 ear corn, kernels sliced off
1 can mild red enchilada sauce
6 corn tortillas, halved
4 oz monterey jack cheese, shredded
¼ cup fresh cilantro, chopped

Method

1Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
2In a skillet, heat the olive oil over medium heat. Add the diced yellow onion and red bell pepper, sautéing until softened (about 5 minutes).
3Stir in the cumin, black beans, corn kernels, and shredded chicken. Cook for 2 more minutes to combine flavors, then remove from heat.
4Spread a spoonful of enchilada sauce on the bottom of the baking dish. Layer two halved tortillas to cover the bottom.
5Add half of the chicken and bean mixture, a drizzle of sauce, and a sprinkle of cheese. Repeat with another layer of tortillas, the remaining mixture, and more sauce and cheese.
6Top with a final layer of tortillas, the last of the enchilada sauce, and the remaining cheese.
7Bake uncovered for 20-25 minutes until the cheese is melted and the sauce is bubbling. Garnish with chopped cilantro before serving.

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