Chicken Enchilada Casserole

This chicken enchilada casserole is an easy, veggie-packed dinner that comes together quickly. Great for a busy night! This recipe serves 4 but I doubled it to feed my family and have leftovers. I did a disposable pan to freeze some if needed. The recipes is again from Madeleine Rascan (you can find her here) I also rounded each ingredient measurement.

Ingredients:

• 12.7 oz – Kabocha squash (Japanese Pumpkin) *I used Butternut squash
• 26.1 oz – Chicken Breast (Raw, Skinless)
• 0.5 tsp • 0.09 oz – Ghee / Tallow / Avocado oil (for cooking)
• 7.05 oz – Broccoli
• 7.05 oz – Red Bell Pepper
• 4.23 oz – Mushrooms
• 14.11 oz – Red Enchilada Sauce
• 8.47 oz – Non Fat Greek Yogurt
• 1 serving • 0.04 oz – Salt & Pepper To Taste
• 6.35 oz – Canned Black Beans (Drained)
• 4.59 oz – Light Cheddar Cheese
• 1 serving • 0.18 oz – Cilantro/Coriander

Directions:

1. Preheat oven to 400°F (200°C). Cube kabocha squash into 1/2-inch pieces and spread on a baking sheet. Roast for 35-40 minutes until tender. Set aside.
2. While squash roasts, quarter the chicken breast into 4 pieces. Heat cooking oil in a skillet over medium heat. Add quartered chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove from heat, let rest for 2-3 minutes, then dice into cubes or shred using two forks.
3. While the chicken cooks, chop the broccoli into small florets, dice the bell pepper, and slice the mushrooms.
4. In a large bowl, whisk together the enchilada sauce and Greek yogurt until smooth and creamy. Season with salt and pepper to taste.
5. In a large 9×13 inch casserole dish, combine the shredded chicken, roasted squash, broccoli, bell pepper, mushrooms, and black beans. Pour the enchilada sauce and yogurt mixture over everything and mix well to ensure all ingredients are coated. Spread mixture evenly in the dish.
   
6. Top with the shredded cheddar cheese. Cover the casserole dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly and vegetables are tender.
7. Let rest for 5 minutes, then chop the fresh cilantro and sprinkle on top. Portion into 4 servings (1 serving is 1/4 pan if you’re counting macros) and enjoy! Note: One pan could go a lot further if you are adding other foods alongside.