Category: Mexican / Southwestern

Black Beans And Rice

Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!
Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

If you’re looking for a “meatless Monday” kind of meal, may I suggest this easy recipe for black beans and rice? Not only is it meatless, it is fairly inexpensive to prepare, and tastes fantastic! My husband and I recently began setting aside at least one night a week for meatless meals. We are true meat-eaters, but find it to be a wonderful break for us. I originally found this recipe while searching for meatless meals online. I only “tweaked” the original recipe I used very slightly.

This recipe features black beans, brown rice, veggies and spices, which are great options in any tasty meal. Black beans are a wonderful source of protein and have lots of fiber, which helps add to a feeling of fulness. Brown rice also has more fiber, antioxidants, vitamins & minerals than white rice, so it will also help “fill you up”. That’s a win-win, in my book. Here’s how to make black beans and rice:

Scroll down for a printable recipe card at the bottom of this post.

Prepare The Spice Mixture

Before beginning to cook this simple dish, I start by getting the spices together, so they’ll be ready to dump into the skillet later! The spices used add wonderful flavor (and is not too spicy) to the black beans and rice.

The spices you will need for this dish are dried parsley, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt and black pepper. Measure them into a small bowl, and give them a stir, to combine. Set the spice mixture aside until later.

Spices for the black beans and rice are combined in a small bowl.

A Note About Cooking The Brown Rice

You will need to cook the brown rice in broth (vegetable OR chicken). Brown rice tends to take a bit longer to cook than white rice, so plan a bit ahead on this one, ok? I try to get the rice almost fully cooked before preparing the rest of the dish. You can make it ahead to save time, and then fluff it with a fork before adding it to this dish, if that’s more convenient.

Cook the rice according to the package instructions, but substitute vegetable or chicken broth for the water needed. The broth adds another layer of flavor. It is not absolutely essential to do this, but I highly recommend it! Once the rice is fully cooked, and the liquid has been absorbed, remove it from the heat source, fluff it with a fork, and set aside.

Brown rice is cooked in vegetable or chicken broth.

Preparing The Black Beans And Rice

Now it’s time to put this meal together. Heat olive oil on medium heat in a large skillet until very hot. Add chopped green peppers and yellow onion to the hot oil. Sauté the veggies for 4-5 minutes, stirring often to prevent sticking or burning.

Once done, add drained black beans, minced garlic, diced fresh tomatoes, and the spice mixture to the skillet. Stir well, to fully combine all the spices with the ingredients. I was happy to be able to use a jar of my homemade canned black beans in this meal (YAY).

Chopped green pepper and onions are cooked in olive oil in skillet.Green peppers, tomatoes, black beans and spices are added to the skillet to cook.

Add one more cup of vegetable or chicken broth to the skillet. Cook the mixture, uncovered, on medium heat for 10 minutes, stirring often. This just adds in another layer of flavor. When finished cooking, the liquid should be reduced/absorbed.

The ingredients are cooked for 10 minutes before adding rice.

Add the cooked brown rice to the skillet, and stir well, to incorporate it into the veggies. Cook on medium heat for a couple minutes, stirring often, until the black beans and rice are heated through. Remove the skillet from the heat source.

Cooked brown rice is added to the skillet, and stirred in, to combine.All the black beans and rice ingredients are combined in skillet... time to eat!

Time To Serve The Black Beans And Rice

Now the black beans and rice are ready to serve immediately, while hot. The recipe make 3 good sized servings, or 4 smaller servings, and can be easily doubled. When we enjoy this meal, we like to top each portion with a few fresh avocado slices, and a dollop of sour cream (optional). These toppings add color, extra flavor, creamy texture and taste to perfectly complete this yummy, filling meal!

Black beans and rice is served, topped with sour cream and avocado slices.

We really love flavor-filled black beans and rice, and I hope you have the opportunity to try this meal soon! Pretty sure you won’t even miss the meat! Thanks for stopping by, and I hope you will come back for a visit again soon.

Looking For More MEATLESS MEALS?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of meatless meals you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source:  Ginny, at https://veganinthefreezer.com/acadian-black-beans/

Black Beans and Rice
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

Category: Entree, Meatless Entree
Cuisine: American
Keyword: black beans and rice
Servings: 3
Calories Per Serving: 352 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Spice Mix:
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • teaspoon black pepper
For Remainder Of Dish:
  • cup vegetable or chicken broth , low sodium
  • ¾ cup uncooked brown rice
  • ½ Tablespoon extra virgin olive oil
  • ¼ medium yellow onion , peeled and chopped
  • ½ medium green bell pepper , seeded and chopped
  • 15 ounces canned black beans , rinsed and drained
  • ¼ cup diced fresh tomatoes
  • 1 large garlic clove , minced
  • 1 cup vegetable or chicken broth (additional) , low sodium
Instructions
  1. Measure spices into small bowl. Stir to combine/set aside.

  2. Cook rice according to pkg. instructions, substituting 1¾ cups vegetable or chicken broth for water called for. Once done, and liquid has fully reduced, remove from heat; set aside.

  3. Heat olive oil (medium heat) in a large skillet until hot. Add green peppers and onion. Sauté 4-5 minutes, stirring often to prevent sticking/burning. When done, add black beans, minced garlic, diced tomatoes, and spice mixture to skillet. Stir well.

  4. Add one add'l. cup of broth to skillet. Cook uncovered, on medium heat for 10 minutes, stirring often. When finished, liquid should be fully reduced/absorbed. Add brown rice. Stir well. Cook on medium heat 2-3 minutes, stirring often, until heated through.

  5. Serve immediately, topping each portion with avocado slices/sour cream dollop, if desired, Enjoy!

Nutrition Facts
Black Beans and Rice
Amount Per Serving (1 g)
Calories 352 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 936mg41%
Potassium 641mg18%
Carbohydrates 66g22%
Fiber 13g54%
Sugar 2g2%
Protein 14g28%
Vitamin A 246IU5%
Vitamin C 22mg27%
Calcium 71mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

Easy Cheesy Enchiladas

Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.
Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

One of my lifetime friends gave me her family’s “recipe” for making basic cheese enchiladas over 42 years ago. I have been making them, in one form or another ever since! The recipe (as shown in the printable recipe card at the bottom of the page) is her recipe for basic cheese enchiladas, perfect for “Meatless Mondays” (or anytime, for that matter!).

My friend, Nadine, says lightly frying the corn tortillas in hot oil BEFORE filling them, is the secret to making them. Nadine says it’s because the slightly cooked tortillas won’t tear as easily as dry tortillas might when filling them. I’ve always made our enchiladas this way, and now (42 years later), I’ve probably used this little basic recipe hundreds of times! You can even go WILD (ha ha) and add seasoned ground beef, chicken, turkey or shredded pork, if you want to add some “meat”.

We have enjoyed these little enchiladas so long now, I feel like they are part of our family! It really doesn’t take much effort to make a pan of eight enchiladas (and the recipe can be easily doubled). Here’s how to make ’em:

Preparing To Make Enchiladas

Preheat your oven to 350° Place the chopped onion, and grated jack and cheddar cheeses into individual bowls. NOTE: Set aside about 1/4 cup each of the two cheeses and save for later. You will need this cheese to sprinkle on top of the filled enchiladas before baking.

I like to set the bowls close together, right next to where I will be filling the enchiladas, so it is easy for me to grab the ingredients.

Chopped onion, grated cheddar and jack cheese are ready to fill tortillas.

Quick Fry To Soften Tortillas

Heat the oil in a small skillet (large enough for the tortillas, though!). You only need a small amount of oil, (usually about 3 Tablespoons) to barely cover the bottom of the skillet. You amount may vary, based on the size skillet you are using.

Heat the oil on medium-high heat until it is very hot, but NOT smoking. Lay a tortilla in the hot oil, and let it cook for about 15 seconds, then flip it to the other side, using tongs, Cook 15 more seconds, and then carefully (using tongs) lift the tortilla out of the hot oil, letting the excess oil drip back into skillet, and place tortilla on a paper towel.

Repeat process with all 8 tortillas. When done, carefully blot the tortillas with paper towels to soak up any extra oil. Stack the tortillas on top of each other. Now you’re ready to fill the tortillas, and they should be nice and pliable, so they don’t tear.

Corn tortillas are quickly fried in hot oil to soften before adding enchilada filling.Quickly fried tortillas are blotted dry with paper towels before adding enchilada filling.

Filling And Rolling Easy Cheesy Enchiladas

Before you begin filling the enchiladas, spoon just enough of the enchilada sauce in a 9×13 baking dish to cover the bottom. Then, as you fill each enchilada, you place it directly on top of the enchilada sauce.

To fill the enchiladas, place a small handful of grated cheddar cheese right down the middle of the tortilla. Top with the grated jack cheese, and then sprinkle with chopped onion. TIP: You will have to “guesstimate” on the amount of cheese used to fill each tortilla. Remember you need to divide the cheeses and onions evenly between 8 tortillas!

Once filled, roll the tortilla tightly up and over the filling. Place it in the prepared baking dish, with the seam side DOWN. Repeat this process for each enchilada. Your fingers can get a little messy, but who cares? It’s homemade enchiladas!

Each corn tortilla is filled with jack and cheddar cheese and chopped onions.Tortillas and filling are rolled, then placed on top of enchilada sauce in baking pan.

Finishing Enchiladas BEFORE Baking

Lay each remaining filled enchilada tightly next to the others. Pour or spoon the remaining enchilada sauce over the top of the enchiladas, until all are fully covered. Cover any exposed tortilla with the sauce (that will help them not dry out while baking).

Use all the sauce to cover those enchiladas! Once done, sprinkle the reserved cheddar and jack cheeses over the top of the enchiladas. If you want more, simply add as much as you wish. Sometimes I even add a bit more chopped onion or chopped black olives, too!

Additional enchilada sauce is put on top of the enchiladas in the baking pan.Grated cheeses are sprinkled on top of the easy cheesy enchiladas before baking.

Time To Bake

Easy cheesy enchiladas should be baked in a preheated 350°F. oven. Bake them for approximately 20 minutes. When done, the sauce and cheese should be bubbly around the edges, the cheese on top will be melted, and enchiladas will be heated through.

Transfer the baking dish to a wire rack, and let the easy cheesy enchiladas cool for just a couple minutes. This lets the cheese slightly firm up, so they are easier to remove from the dish for serving.

Enchiladas are baked for 20 minutes until cheese melts and they're heated through.

Serving Easy Cheesy Enchiladas

Use a spatula to remove each enchilada from the pan, and transfer to individual serving plates. These enchiladas go really well with my crock pot refried beans or Spanish rice.

Some of our favorite ways to serve cheesy enchiladas include adding chopped cilantro the the top of each enchilada. It’s really your own personal taste that will determine how you top them (and totally optional to add any extra topping at all!).

You can also just go with a dollop of sour cream on each one, OR you can go wild, and add fresh guacamole AND sour cream. However you serve these enchiladas, I’m pretty sure you will enjoy them. We sure do!

Easy cheesy enchiladas, garnished with chopped cilantro for serving.

The easy cheesy enchiladas can be garnished with sour cream for serving.Fresh guacamole and sour cream are another garnish for the baked cheese enchiladas.

I hope you enjoy these easy cheesy enchiladas. We sure do! It’s a perfectly delicious tasting “meatless meal”. Thank you for stopping by, and I sincerely hope you will stop by again. The printable recipe card is below.

Looking for for Mexican/Southwestern Main Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several Mexican or Southwestern inspired recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: my friend Nadine Massey, over 42 years ago

Easy Cheesy Enchiladas
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

Category: Main Dish
Cuisine: Mexican, Southwest
Keyword: easy cheesy enchiladas
Servings: 8 enchiladas
Calories Per Serving: 305 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 medium corn tortillas
  • 19 ounces red enchilada sauce (canned) , 1 lb. 3 ounce can
  • 2 cups grated cheddar cheese , divided
  • 2 cups grated jack cheese , divided
  • cup onion (yellow) , chopped
  • enough oil to cover bottom of small skillet (approx. 3 Tablespoons)
OPTIONAL GARNISH: sour cream, guacamole, chopped cilantro
    Instructions
    PREP:
    1. Preheat oven to 350° Place chopped onion, and grated jack and cheddar cheeses into individual bowls. NOTE: Set aside about 1/4 cup each of the two cheeses and save for later. You will need this cheese to sprinkle on top of the filled enchiladas before baking. Pour just enough of the enchilada sauce in a 9x13 baking dish to cover the bottom.

    Making Enchiladas:
    1. Heat oil in a small skillet (large enough for tortillas) on medium-high heat until very hot, but NOT smoking. Lay a tortilla in hot oil; let it cook for about 15 seconds, then flip it to other side, using tongs. Cook 15 seconds, and then carefully (using tongs) lift tortilla from oil, letting excess oil drip into skillet; place on a paper towel. Repeat process with all tortillas. Blot tortillas with paper towels to soak up oil.

    2. Fill enchiladas: place a small handful of grated cheddar cheese down the middle of the tortilla. Top with grated jack cheese, and then sprinkle with chopped onion, dividing cheeses and onion evenly between 8 tortillas. Once filled, roll tortilla tightly up and over the filling. Place in prepared baking dish, seam side DOWN. Repeat process with each enchilada.

    3. Pour or spoon remaining sauce over enchiladas, until fully covered. Once done, sprinkle reserved cheddar and jack cheeses over the top.

    4. Baked at 350°F. for approx. 20 minutes. When done, sauce and cheese should be bubbly around the edges, cheese melted, and enchiladas heated through. Transfer dish to a wire rack; let cool for 2 minutes, before serving. OPTIONAL: Serve, topped with sour cream, cilantro, guacamole or other toppings of your choice. Enjoy.

    Recipe Notes

    Oil used to quickly "fry" tortillas not included in caloric calculation. Most oil remains unused (and amount to cover skillet bottom will vary per user).

    Nutrition Facts
    Easy Cheesy Enchiladas
    Amount Per Serving (1 enchilada)
    Calories 305 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 11g69%
    Cholesterol 55mg18%
    Sodium 923mg40%
    Potassium 109mg3%
    Carbohydrates 18g6%
    Fiber 3g13%
    Sugar 5g6%
    Protein 17g34%
    Vitamin A 949IU19%
    Vitamin C 2mg2%
    Calcium 437mg44%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest pages!Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

    Black Bean Butternut Squash Chili

    Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It’s thick, delicious, and simple to prepare!
    Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It's thick, delicious, and simple to prepare!

    Do you enjoy chili? We sure do. Every couple of months I make my Mom’s old-fashioned chili, and it is my absolute favorite “go to” chili recipe. One of our sons and his girlfriend are vegetarians, and my sister-in-law is a vegan. When they come over for a chili dinner, I make my traditional chili recipe and simply leave the meat out. I am always on the “hunt” for vegetarian recipes I can fix for them.

    However, sometimes ya just gotta try new recipes, and for me, the thrill of the hunt for a “new” recipe is exciting. I found this yummy, meatless chili recipe on the app called My Fitness Pal. It’s a fiber and protein-filled dish, and is another GREAT alternative for anyone looking for a meatless chili, with all the flavors you know and love.

    It’s also low-calorie, easy to make, and I know my vegetarian and vegan family members will love it. I can’t wait for them to try it, too! Here’s how to make this yummy black bean butternut squash chili (a printable recipe card is at the bottom of this post):

    How To Prepare The Butternut Squash

    The first thing you will need to do is prepare the butternut squash. I prefer to use fresh, but you can substitute frozen butternut squash, if necessary. Preparing the fresh squash is not difficult at all (but it will take 4-5 minutes). HINT: You won’t need to use the entire squash for your chili. Perhaps you would enjoy using the leftover squash to make Maple Cinnamon Butternut Squash for another meal’s side dish?

    Use a vegetable peeler to remove the outer peel from the butternut squash. Once peeled, carefully slice off both ends of the squash. Slice the squash in half horizontally. Scoop out the seeds and “stringy pith” from the cavity of the squash, and discard.

    Slice the squash into half-moon shaped rings (1″ thickness), and then cut the rings into bite-sized cubes of butternut squash. Try to keep them around 1″, because they will cook faster than large chunks.

    Use a vegetable peeler to peel the butternut squash.Cut butternut squash in half length-wise, and remove seeds.Slice the squash, then cut into small cubes before cooking.

    Make The Black Bean Butternut Squash Chili

    Now it’s time to get the black bean butternut squash chili ready to cook. No worries… it’s simple! Place all the ingredients into a large stock pot. Add the water and give the chili a good stir, to fully combine ingredients. See how easy that is? Now the chili is ready to cook!

    The ingredients for the black bean butternut squash chili in a large stockpot.Water is added to the soup pot and then chili is cooked.

    Cook The Chili

    Cook the black bean butternut squash chili on medium-low heat for 30-40 minutes. Cover the pot of chili for the first 15 minutes, then uncover the pot for the rest of the cooking time.

    You will know it is done when the cubes of butternut squash become tender. Take a bite of the squash at the 30 minute mark, then continue cooking, if necessary until the squash is softened. The chili will thicken as the water reduces during the cooking time. Take a small sample bite, and add salt, if desired, to suit your taste.

    After cooking, the chili will thicken and butternut squash will be tender.

    Serve The Black Bean Butternut Squash Chili

    Once your chili is done cooking, it is ready to serve! Ladle the black bean butternut squash chili into serving bowls, and if desired, garnish each bowl of chili with a dollop of sour cream and/or fresh cilantro, for a pop of color and added flavor.

    A bowl of black bean butternut squash chili garnished with cilantro and sour cream.

    Hope you enjoy a nice hot bowl of this delicious black bean butternut squash chili.  The black beans and butternut squash provide a nice dose of fiber, which helps to fill the old tummy up! Plus, it really does taste wonderful, and I am confident you will really enjoy it.

    Black Bean Butternut Squash Chili, ready to enjoy!

    Hope you have the opportunity to try this recipe for yummy, meatless chili. Thank you so much for stopping by. I hope you will come by for a visit again. Take care, and have a great day!

    Looking For More MEATLESS MEALS?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have several meatless meals you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe adapted from: https://blog.myfitnesspal.com/butternut-squash-black-bean-chili-recipe/

    Black Bean Butternut Squash Chili
    Prep Time
    15 mins
    Cook Time
    35 mins
    Total Time
    50 mins
     

    Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It's thick, delicious, and simple to prepare!

    Category: Entree, Soup
    Cuisine: Southwestern
    Keyword: black bean butternut squash chili
    Servings: 6
    Calories Per Serving: 224 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 30 ounces canned black beans (2 cans) , rinsed and drained
    • 2 cups butternut squash , peeled, cut into 1" cubes
    • 15 ounces canned diced tomatoes , including juice
    • 1 cup corn kernels , fresh or frozen
    • 1 medium red onion , diced
    • 2 Tablespoons chili powder
    • 2 Tablespoons ground cumin
    • 2 Tablespoons smoked paprika
    • 1 teaspoon minced garlic
    • 3 cups water
    • salt, to taste
    • Sour cream, cilantro (OPTIONAL for garnish)
    Instructions
    1. Remove peel from squash. Carefully slice off both ends; cut squash in half horizontally. Scoop out seeds and stringy pith; discard. Slice into half-moon shaped rings (1" thickness); cut rings into 1" bite-sized cubes, for a total of 2 cups. (you won't use the whole squash).

    2. Place ingredients into a large stock pot; stir well. Cook on medium-low heat for 30-40 minutes. **Cover pot of chili for the first 15 minutes, then uncover for the rest of the cooking time**. Taste a bite of squash after 30 minutes. If soft and tender, chili is done. If not, continue cooking until tender. Chili will thicken as water reduces while cooking. Taste; season with salt, as desired.

    3. Serve chili with a dollop of sour cream and fresh cilantro, if desired (optional, but good). Enjoy!

    Recipe Notes

    NOTE: I use fresh corn kernels (cut off one cob) and fresh butternut squash, but you can substitute frozen corn kernels or butternut squash, if necessary. If using frozen butternut squash, your cooking time may vary, as it might take less time to become tender.

    Nutrition Facts
    Black Bean Butternut Squash Chili
    Amount Per Serving (1 g)
    Calories 224 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Sodium 740mg32%
    Potassium 1014mg29%
    Carbohydrates 44g15%
    Fiber 15g63%
    Sugar 6g7%
    Protein 12g24%
    Vitamin A 7091IU142%
    Vitamin C 22mg27%
    Calcium 133mg13%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It's thick, delicious, and simple to prepare!

    Chicken Veggie TexMex Skillet

    Southwest flavors shine in this deliciously seasoned, low-calorie Chicken Veggie TexMex Skillet, with zucchini, onion, yellow squash, & bell peppers!
    Southwest flavors shine in this deliciously seasoned, low-calorie Chicken Veggie TexMex Skillet, with zucchini, onion, yellow squash, & bell peppers!

    Anybody out there enjoy fajitas? I sure do, and chicken fajitas (in flour tortillas) are my favorite. This recipe for chicken veggie TexMex skillet is one I came up with while trying to cut out some carbs from my diet a few years ago. I wanted to enjoy the TASTE of fajitas, but with far less calories from tortillas, sour cream and guacamole!

    Well… here’s a tasty solution! Southwestern-inspired spices, chicken breast strips, onions, peppers and green and yellow zucchini squash are featured in this simple dish! Everything can be eaten as is (no tortillas), for a “healthier” yet delicious TexMex meal!

    It’s REALLY GOOD, and you get your protein (chicken) AND veggies, without a lot of extra calories! Here’s how to make a chicken veggie TexMex skillet:

    Prepare The Chicken

    Pat two large boneless, skinless chicken breasts dry with paper towels. Slice into strips, about 2″ long and 1″ wide.

    Mix together the Southwest-inspired spices and sprinkle lightly over the chicken pieces. The spices used for the chicken are ground cumin, garlic powder, chili powder, salt, pepper, and cayenne pepper.

    Boneless, skinless chicken breasts are cut into strips before cooking.Salt, chili powder, cayenne pepper, pepper, cumin and garlic powder are the seasonings for chicken.

    Pan-Sear The Seasoned Chicken

    Heat 1½ Tablespoons vegetable oil in a large skillet, over medium-high heat. Once the oil is very hot (but NOT smoking), add the chicken pieces. They should sizzle when they hit the pan.

    TexMex seasoned chicken is pan-seared in hot oil in a skillet.

    Cook the chicken until the pieces are lightly browned on the bottom. This will take 2-3 minutes, depending on how hot the oil in the skillet is.

    Turn each piece of chicken over, and finish cooking on the second side (a minute or two). Once the chicken is cooked all the way through and golden brown, remove the skillet from the heat, and set aside.

    The chicken strips are turned halfway through cooking to brown the other side.

    Prepare And Cook The Veggies

    Prepare the veggies by slicing the onion and the red and green bell peppers into thin strips. Cut the squash into “planks”, as shown below, and then combine the all the veggies.

    To cut the zucchini and yellow squash, remove both ends. Cut the squash in half, as shown in Step #1 below.  Now cut the half portion in half (step #2- below). Finally (step #3-below), slice each piece into planks, about 1/2″ wide.

    Zucchini and yellow squash are cut into plank shapes using 3 steps, as shown.

    Cook The Veggies

    Heat the remaining 1½ Tablespoons of oil on medium-high heat in a large skillet. Once the oil is hot, but not smoking, add the prepared veggies, and stir. Lightly season with additional salt and pepper (if desired).

    Continue to cook the veggies, stirring often, for 5-6 minutes, or until they have softened, and are fully heated through.

    Veggies are cooked to add to the chicken veggie TexMex skillet.

    Last Step For The Chicken Veggie TexMex Skillet!

    Once the veggies have cooked through, add the seasoned chicken pieces back into the pan. Stir to combine all the ingredients in the chicken veggie TexMex skillet, and cook until the entire dish is heated through.

    When ready to serve, portion out the chicken and veggies onto plates. We enjoy eating it, as is, as a delicious low-calorie dish of meat and veggies. HOWEVER, if you really want something else to go with it, place it on top of steamed rice, or throw it in a warmed tortilla!

    You can even go crazy and top it with grated cheese, sour cream or guacamole, if calories aren’t a concern! There is a lot of flavor here already, so however you choose to enjoy it, I truly hope you enjoy this dish.

    Chicken Veggie TexMex Skillet is fully cooked and ready to eat!

    Thank you for spending a bit of your valuable time on this blog today, friends. I appreciate it, and hope you have the opportunity to make this meal for those you love. Have a wonderful day, and may God bless you!

    Looking For More CHICKEN Recipes?

    You can find all of my CHICKEN recipes in the Recipe Index, located at the top of the page. I have LOTS of recipes featuring chicken, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
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    Author's signature

    Chicken Veggie TexMex Skillet
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    Southwest flavors shine in this deliciously seasoned, low-calorie Chicken Veggie TexMex Skillet, with zucchini, onion, yellow squash, & bell peppers!

    Category: Entree
    Cuisine: Southwestern
    Keyword: chicken veggie texmex skillet
    Servings: 3
    Calories Per Serving: 245 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 large chicken breasts (boneless skinless) , cut into 2" strips
    • Tablespoons vegetable oil , for cooking chicken
    • ¼ teaspoon ground cumin
    • ¼ teaspoon chili powder
    • ¼ teaspoon salt and pepper (¼ tsp. EACH)
    • teaspoon cayenne pepper
    • teaspoon garlic powder
    • Tablespoons vegetable oil , for cooking veggies
    • 3 cups zucchini and yellow squash (1½ cups EACH) , cut into 2" long x 1" wide planks
    • ½ medium red bell pepper , seeded and cut in thin strips
    • ¼ medium green bell pepper , seeded and cut in thin strips
    • ½ medium brown onion , thinly sliced
    Instructions
    1. Pat two large boneless, skinless chicken breasts dry with paper towels. Slice into strips approx. 2" long by 1" wide. Mix spices together and sprinkle lightly over chicken, to season. Mix by hand, to distribute spices onto chicken.

    2. Heat 1½ Tablespoons vegetable oil in a large skillet, on medium-high heat. Once oil is very hot (but NOT smoking), add chicken. Chicken should sizzle when it hits the pan. Cook until lightly browned on the bottom (approx. 2-3 minutes). Turn each piece of chicken over, and finish cooking for and additional 1-2 minutes. Once chicken is fully cooked through and golden brown, remove skillet from heat, and set aside.

    3. Slice onion and red and green bell peppers into thin strips. Cut squash into "planks", and then combine all veggies. Heat 1½ Tablespoons of oil on medium-high heat in large skillet. Once oil is hot, but not smoking, add veggies, and stir. Lightly season with additional salt and pepper (optional- if desired). Continue to cook, stirring often, for 5-6 minutes, or until veggies have softened, and are fully cooked through.

    4. Once the veggies have cooked, add the seasoned chicken pieces to the veggies. Stir to combine all ingredients, and cook on medium heat until heated through. To serve, portion out chicken and veggies onto plates. Enjoy!

    Nutrition Facts
    Chicken Veggie TexMex Skillet
    Amount Per Serving (1 (1/3 of total))
    Calories 245 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 12g75%
    Cholesterol 48mg16%
    Sodium 296mg13%
    Potassium 688mg20%
    Carbohydrates 8g3%
    Fiber 2g8%
    Sugar 5g6%
    Protein 18g36%
    Vitamin A 1012IU20%
    Vitamin C 58mg70%
    Calcium 28mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Southwest flavors shine in this deliciously seasoned, low-calorie Chicken Veggie TexMex Skillet, with zucchini, onion, yellow squash, & bell peppers!

     

    Air Fryer Chicken Chimichangas

    Enjoy delicious, easy to make air fryer chicken chimichangas, with chicken, salsa, black beans & cheese! They cook in 10 minutes, using an air fryer!
    Enjoy delicious, easy to make air fryer chicken chimichangas, with chicken, salsa, black beans & cheese! They cook in 10 minutes, using an air fryer!

    I came up with this delicious recipe for air fryer chicken chimichangas while experimenting with our Cosori air fryer. I bought it using some gift cards I was given this summer, and have been having fun trying recipes using it, ever since! NOTE: If you don’t have an air fryer, see my note at the bottom for baking directions.

    The first time I tried making chimichangas, it did NOT go well! I cooked them too long in the air fryer, and they came out ultra crispy, and hard as bricks! NO GOOD! Needless to say, I kept experimenting, until I got it right with this version, so I want to share it with you.

    The chimichangas are very filling, and are stuffed with shredded chicken (homemade or rotisserie), black beans, jack cheese, spices and salsa, mixed with sour cream (or plain Greek yogurt).

    Prepare The Chimichanga Filling

    Stir the shredded cooked chicken, grated jack cheese, salsa, black beans, spices, and sour cream (or plain Greek yogurt) together, in a large bowl. Season the chicken to taste with salt and pepper, and then stir until the ingredients are fully combined.

    Shredded chicken, beans, cheese, sour cream and seasonings are mixed together for chimichangas.

    Filling The Tortillas

    Fill the chimichangas one at a time, by spraying one side of a flour tortilla with non-stick cooking spray. Lay the sprayed side DOWN on a flat surface, and spoon the chicken chimichanga filling down the middle of the tortilla.

    Roll the tortilla TIGHTLY around the filling, tucking in the edges, if desired. You MUST roll these tightly, so they don’t unroll during the air frying. Place them seam side DOWN, and repeat process for the remaining tortillas.

    Chimichanga filling is placed in middle of a flour tortilla, and then tightly rolled up.

    Here are all eight of the air fryer chimichangas, ready to be cooked. Once they are filled and rolled, the cooking oil sprayed side is now on the outside. This cooking spray is what will help the tortillas to crisp up in the air fryer.

    Eight rolled chicken chimichangas on pan are ready to cook.

    Cook The Air Fryer Chicken Chimichangas

    Preheat your air fryer to 370° F. This usually takes about 5 minutes. Place 4 chimichangas (seam side down) into the basket of the air fryer. Cook the air fryer chicken chimichangas in two batches, because you don’t want to overcrowd them.

    Let the chimichangas cook for 9-10 minutes, or until they are lightly browned and crispy on the outside. I recommend checking them at 8 minutes, because temps can vary quite a bit in these appliances.

    The chimichangas are crispy and browned when done cooking.

    Serve The Air Fryer Chicken Chimichangas

    Once they are done (to your liking, color-wise), they’re ready to serve! Carefully remove the chimichangas from the air fryer, and add the remaining ones to the basket to cook them, too!

    Place the the air fryer chicken chimichangas on individual plates, when you’re ready to eat. Garnish them with some salsa and a dollop of sour cream, for added color and flavor!

    Salsa and sour cream garnish one of the air fryer chicken chimichangas.A chimichanga is served, topped with salsa and sour cream, and a side salad.

    I sincerely hope that you enjoy these air fryer chicken chimichangas! We’ve had them several times already, and really love them! They are at their best when served immediately (while really crispy), but can be reheated in the air fryer or in a microwave.

    NOTE: If you do not own an air fryer, you can still make these! Prepare the chimichangas exactly as written. Bake the chimichangas in a preheated 400° F. oven for about 20-25 minutes, until they are golden brown. Garnish and serve!

    Looking For More Mexican Food Recipes?

    You can find all of my Mexican food recipes in the Recipe Index, located at the top of the page. Several you might enjoy include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Air Fryer Chicken Chimichangas
    Prep Time
    15 mins
    Cook Time
    10 mins
    Total Time
    25 mins
     

    Enjoy delicious, easy to make air fryer chicken chimichangas, with chicken, salsa, black beans & cheese! They cook in 10 minutes, using an air fryer!

    Category: Main Course
    Cuisine: Mexican
    Keyword: air fryer chicken chimichangas
    Servings: 8
    Calories Per Serving: 225 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups cooked, shredded chicken breast
    • 1 cup canned black beans , rinsed and drained
    • cups jack cheese, shredded
    • cup salsa
    • cup light sour cream OR plain Greek yogurt
    • ½ teaspoon chili powder
    • ½ teaspoon ground cumin
    • salt/pepper, to taste
    • 8 medium flour tortillas
    Instructions
    1. Stir shredded cooked chicken, grated jack cheese, salsa, black beans, chili powder, cumin, and sour cream (or plain Greek yogurt) together in a large bowl. Season filling to taste with salt and pepper, and then stir until ingredients are fully combined.

    2. Fill chimichangas one at a time, by spraying one side of flour tortilla with non-stick cooking spray. Lay sprayed side DOWN on a flat surface, and spoon chimichanga filling down the middle of the tortilla. Roll tortilla TIGHTLY around filling, tucking in edges, if desired. You MUST roll these tightly, so they don't unroll during the air frying. Place seam side DOWN, and repeat process for remaining tortillas.

    3. Preheat air fryer to 370° F. This takes about 5 minutes. Place 4 chimichangas (seam side down) into the basket of the air fryer. Cook the chimichangas in 2 batches, because you don't want to overcrowd them. Cook for 9-10 minutes, or until they are lightly browned and crispy on the outside. I recommend checking them at 8 minutes, because temps can vary in these appliances.

    4. When done, carefully remove chimichangas from the air fryer, and add remaining ones to the basket to cook them, too! To serve, place chimichangas on individual plates. Garnish with some salsa and a dollop of sour cream, for added color and flavor! Enjoy!

    Nutrition Facts
    Air Fryer Chicken Chimichangas
    Amount Per Serving (1 chimichanga)
    Calories 225 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g31%
    Cholesterol 37mg12%
    Sodium 501mg22%
    Potassium 282mg8%
    Carbohydrates 21g7%
    Fiber 2g8%
    Sugar 2g2%
    Protein 15g30%
    Vitamin A 265IU5%
    Vitamin C 1mg1%
    Calcium 189mg19%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy delicious, easy to make air fryer chicken chimichangas, with chicken, salsa, black beans & cheese! They cook in 10 minutes, using an air fryer!

    Baja Fish Tacos (Weight Watchers)

    Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!
    Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!

    Recently I tried a Weight Watchers recipe for baja fish tacos, and was pleasantly surprised! My husband and I both enjoy tacos (of any variety), and this recipe with broiled fish, sounded interesting, so I tried it! Broiling the fish helps cut calories, too, because it’s not fried!

    Low In WW Smart Points

    This recipe for baja fish tacos has a fairly long ingredient list (mostly spices), but is actually VERY easy to prepare. Baked fish, is topped with fresh “slaw”, and creamy dressing, and served in warmed corn tortillas.

    The recipe makes 8 tacos, serves 4 people ( 2 tacos per serving), and if following the WW Freestyle plan, is 6 Weight Watchers Smart Points per serving.

    How To Make Baja Fish Tacos

    First things first. Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. The spray will help the broiled fish become crispy on the outside!

    A baking sheet is covered with foil, and coated with non-stick baking spray.

    Prepare Seasoning Mix And The Fish For Broiling

    The seasoning mix for baja fish tacos is really easy to make. Simply place the ingredients in a medium bowl, and mix together. The seasonings include corn flour (masa), salt, cayenne pepper, black pepper, cumin, garlic powder, and paprika.

    Spices in bowl are combined to make seasoning for the baja fish tacos.

    Cut the fish you are using into 2″ pieces. I used rockfish, but you can also use red snapper.  Place the fish, several at a time, into the bowl of seasonings, and toss to coat on all sides.

    Place the coated fish pieces onto the sprayed foil on the baking sheet. Leave space between each piece of fish. Continue until all fish pieces are on baking sheet. Set aside, but preheat the broiler on the oven.

    Fish is cut into 2" pieces, then tossed in seasoning before broiling.

    Make The “Slaw”

    In a small bowl, mix together the lettuce (romaine or iceberg), green onions, cherry tomato quarters and cabbage. I used a coleslaw mix for the cabbage, so there are a few carrot shreds in there, also! Set aside.

    Topping for the baja fish tacos includes cabbage, lettuce, tomatoes, and green onions.

    Make The Sauce For Baja Fish Tacos

    Place plain, lowfat yogurt in a blender. Add fresh squeezed lime juice and the chipotle peppers in adobo sauce. Blend these until you have a smooth sauce. Set aside.

    A baja style sauce is mixed in a blender to put on finished tacos.

    Cook The Fish And Warm The Corn Tortillas

    Warm The Tortillas: At the same time you are broiling the fish, wrap the corn tortillas in aluminum foil, and put them in the oven. Place them on a rack that is the furthest away from the source of heat.

    Right before you put the fish in the oven, give the pieces a light spray on top with cooking spray. This will help the top of the pieces to get crispy, also.

    Place the baking sheet under the broiler, and cook the fish for about 4 minutes. Remove sheet, and quickly turn each piece of fish over, and cook the other side for 3-4 minutes.

    The pieces of broiled fish are golden brown and crispy when done cooking.

    Assemble The Baja Fish Tacos

    When ready to serve baja fish tacos, place the warmed corn tortillas onto the serving plates.  Place 2-3 pieces of the cooked fish onto each tortilla.

    Top the fish with some of the slaw mixture, and then top with a couple Tablespoons of the baja sauce. Garnish with fresh cilantro and a lime wedge, if desired (optional). Repeat until all of the baja fish tacos are ready to eat.

    A few pieces of broiled fish are placed in each corn tortilla.

    Baja fish tacos are topped with slaw salad and sauce before serving.

    Now all that is left to do, is to pick up one of those big ol’ baja fish tacos, get a good grip on it, and take your first bite. YUM! They are delicious!

    Time to eat a couple baja fish tacos!

    Hope you will take the opportunity to make these delicious baja fish tacos sometime soon. We really enjoyed them! Have a great day.

    Looking For More TACO Recipes?

    You can find all of my recipes for Mexican food in the Recipe Index, located at the top of the page. A couple other taco recipes you might enjoy include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe Adapted From: https://www.weightwatchers.com/us/recipe/baja-style-fish-tacos/5626a5f63d92b3c10eb8a514

    Baja Fish Tacos (Weight Watchers)
    Prep Time
    30 mins
    Cook Time
    8 mins
    Total Time
    38 mins
     

    Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!

    Category: Entree-Seafood
    Cuisine: Mexican, Southwestern
    Keyword: baja fish tacos
    Servings: 4 (2 tacos per serving)
    Calories Per Serving: 332 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound rockfish or red snapper , cut into 2" chunks
    • 8 medium corn tortillas
    • 2 Tablespoons fresh cilantro sprigs (optional, for garnish)
    • 2 sprays cooking spray
    For Seasoning Mix:
    • 1/2 cup yellow masa corn flour
    • 1 teaspoon table salt
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon cayenne pepper
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/8 teaspoon ground cumin
    For Slaw:
    • 2 cups romaine lettuce or iceberg lettuce , outer leaves removed, cut in 1/4" strips
    • 2 stalks green onions (scallions) , thinly sliced
    • 10 small cherry tomatoes , quartered
    • 1/4 cup coleslaw mix OR purple cabbage , shredded
    For Baja Sauce:
    • 3/4 cup plain, lowfat yogurt
    • 2 Tablespoons fresh lime juice
    • 1 teaspoon canned chipotle peppers , in adobo sauce, finely chopped
    Instructions
    PREP WORK:
    1. A) Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. The spray helps the fish become crispy! B) Place seasoning mix ingredients in medium sized bowl; stir to combine, and set aside. C) In a small bowl, mix together slaw ingredients. Set aside. D) Place plain, lowfat yogurt in a blender. Add fresh squeezed lime juice and chipotle peppers in adobo sauce. Blend until you have a smooth sauce. Set aside.

    Prepare Fish Tacos:
    1. Cut fish into 2" pieces. Place the pieces, several at a time, into the bowl of seasoning mix, and toss to coat fish on all sides. Place the coated fish pieces onto baking sheet. Leave space between each piece. Continue until all pieces are on baking sheet. Set aside, and preheat your oven broiler.

    2. Warm The Tortillas: Wrap corn tortillas in aluminum foil, and put them in the oven to warm while you are broiling the fish. Place them on a rack that is the furthest away from the source of heat.

      Right before you put the fish in the oven, give fish a light spray on top with cooking spray. This helps top of the pieces get crispy, also. Place baking sheet under the broiler, and cook fish for about 3-4 minutes. Remove sheet, and quickly turn each piece of fish over, and cook the other side for 3-4 minutes. When done, remove fish and warmed tortillas from oven.

    3. When ready to serve, place warmed corn tortillas onto serving plates.  Place 2-3 pieces of broiled fish onto each tortilla. Top the fish with some slaw mixture, and then top with a couple Tablespoons of baja sauce. Garnish with cilantro sprigs and lime wedges, if desired. Repeat until all of the tacos are ready to eat. Serve, and enjoy!

    Recipe Notes

    Optional garnish: sprigs of fresh cilantro and lime wedge.
    One serving = 2 tacos. For those following the Weight Watchers freestyle program, the total point value for 2 tacos (prepared as written) is 6 Smart Points.

    Nutrition Facts
    Baja Fish Tacos (Weight Watchers)
    Amount Per Serving (1 2 tacos per serving)
    Calories 332 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Cholesterol 45mg15%
    Sodium 736mg32%
    Potassium 895mg26%
    Carbohydrates 42g14%
    Fiber 5g21%
    Sugar 6g7%
    Protein 31g62%
    Vitamin A 2775IU56%
    Vitamin C 19.4mg24%
    Calcium 199mg20%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!

    Fiesta Chicken Pasta Casserole

    You’ll love this easy to make Fiesta Chicken Pasta Casserole, with rigatoni noodles, chicken, corn, black beans, and cheese, baked in a Southwestern flavored sauce!
    You'll love this easy Fiesta Chicken Pasta Casserole, with rigatoni, chicken, corn, black beans, and cheese, baked in a Southwestern flavored sauce!

    Can I get a shout out for the humble, yet delicious casserole dishes that have made mealtimes easier for home cooks everywhere? This Fiesta Chicken Pasta Casserole is a perfectly simple but absolutely lip-smackin’ delicious casserole that will leave you smiling!

    I found the original recipe on Pinterest, and loved that you can use pre-cooked (think rotisserie or leftover) chicken. By using pre-cooked chicken, and canned corn and black beans, you’ve already saved yourself some time!

    Making this fiesta chicken pasta casserole recipe is as simple as cooking pasta, whisking together a simple Southwestern flavored sauce, stirring in the rest of the ingredients, then baking it! The recipe is really quite simple. Let me show you how to make this yummy meal!

    How To Make Fiesta Chicken Pasta Casserole

    The first thing you will need to do is spray a 13×9 inch baking dish with non-stick spray, then set the dish aside.  Preheat your oven to 350°F.

    Cook the rigatoni pasta in 4 quarts of lightly salted water. Cook the pasta according to the package directions.

    NOTE: No rigatoni? No problem! You can easily substitute rotini (spiral) pasta or penne pasta in this dish!

    Cooking rigatoni for the fiesta chicken pasta casserole.

    While the pasta noodles are cooking, mix together salsa, light sour cream, garlic powder, ground cumin, and onion powder in a medium sized bowl.

    Mixing together the Southwestern sauce used in the fiesta chicken pasta casserole.

    When the pasta is done cooking, drain it well, and pour it into a large mixing bowl.  Add the sauce to the pasta in the bowl, and give it a good stir to mix it together.

    Once the sauce and pasta are combined, add the drained corn, black beans, cooked chicken (shredded or cubed), and ONE CUP of grated cheddar cheese. Reserve the remaining cup of grated cheddar cheese to use later.

    Gently stir the fiesta chicken pasta casserole together, until all ingredients are coated with sauce and are thoroughly combined.

    Sauce, corn, black beans, cheese and chicken is added to the fiesta chicken pasta casserole.

    Pour the fiesta chicken pasta casserole ingredients evenly into the baking dish, and spread out, to cover.

    Evenly distribute the remaining cup of grated cheddar cheese across the top of the casserole.  Cover the casserole with aluminum foil, and bake in a preheated oven at 350°F for 25 minutes.

    About 10 minutes before the cooking time is done, remove the foil and finish cooking the fiesta chicken pasta casserole.

    Fiesta Chicken Pasta Casserole is covered with grated cheese, then baked.

    Once the casserole is finished cooking, remove it from the oven. The cheese will be melted, and the casserole will be slightly bubbly around the edges.

    Fiesta chicken pasta casserole, right out of the oven, after baking.

    To Serve Fiesta Chicken Pasta Casserole

    Garnish the fiesta chicken pasta casserole with some sliced green onions (or chives, as shown), and chopped tomatoes. If desired, you can also add avocado slices for flavor and color.

    The casserole is now ready to serve! The recipe serves 8 (modest portions), or 6, if serving larger portions!

    The baked fiesta chicken pasta casserole is garnished with tomatoes and chives before serving.

    The only thing left to do is dig into this absolutely delicious fiesta chicken pasta casserole! It has WONDERFUL flavor, and is not too spicy… trust me!

    The black beans add additional protein, and together with the corn, help to make this a well-rounded, nice and filling meal! It is SO GOOD!

    An individual portion of fiesta chicken pasta casserole is served in a white bowl.

    I really hope you will consider trying this fiesta chicken pasta casserole. My husband and I LOVED it! Guess what? The leftovers tasted fantastic, too! I really think you will love this easy to make recipe, too! Have a wonderful day!

    Looking For More Casseroles?

    If you’re interested in finding more casserole recipes, be sure to check out all of mine in the Recipe Index, located at the top of the page! Here are several favorites!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Original Recipe Source: https://togetherasfamily.com/fiesta-chicken-casserole/

    Fiesta Chicken Pasta Casserole
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins
     
    You'll love this easy to make Fiesta Chicken Pasta Casserole, with rigatoni noodles, chicken, corn, black beans, and cheese, baked in a Southwestern flavored sauce!
    Category: Entree - Casserole
    Cuisine: Southwestern
    Keyword: fiesta chicken pasta casserole
    Servings: 8
    Calories Per Serving: 385 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups uncooked rigatoni pasta (can substitute spiral or penne pasta
    • 1 cup salsa
    • 1 cup light sour cream
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 teaspoon onion powder
    • 15 ounces whole kernel corn (1 can) , drained
    • 15 ounces black beans (1 can) , drained and rinsed
    • 2 cups cooked chicken breasts , shredded or cubed
    • 2 cups grated cheddar cheese , divided
    Instructions
    1. Spray a 9x13 baking dish with non-stick cooking spray, then set aside. Preheat your oven to 350°F.

    2. Cook pasta in 4 quarts of lightly salted water. Cook the pasta according to the package directions.

    3. While the pasta is cooking, mix together salsa, light sour cream, garlic powder, ground cumin, and onion powder in a medium sized bowl.

    4. When pasta is done, drain, and pour it into a large mixing bowl.  Add the sauce; stir to combine. Add drained corn, black beans, cooked chicken (shredded or cubed), and ONE CUP of the grated cheddar cheese. Reserve remaining cup of grated cheddar cheese to use later. Gently stir, until all ingredients are coated with sauce and are thoroughly combined. Pour into the baking dish, spreading to cover. Sprinkle remaining cup of grated cheddar cheese across the top of the casserole.  Cover dish with aluminum foil, and bake in a preheated 350°F oven for 25 minutes. About 10 minutes before the cooking time is done, remove the foil and finish cooking.

    5. Remove finished casserole from oven. Garnish with sliced green onions (or chives), and chopped tomatoes. If desired, you can also add avocado slices. Serve and enjoy!

    Recipe Notes

    Caloric calculation was calculated based on using light sour cream. Regular sour cream will work perfectly, but will increase calorie count for each portion.

    Nutrition Facts
    Fiesta Chicken Pasta Casserole
    Amount Per Serving (1 (1/8 of total))
    Calories 385 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 8g50%
    Cholesterol 69mg23%
    Sodium 657mg29%
    Potassium 597mg17%
    Carbohydrates 37g12%
    Fiber 6g25%
    Sugar 4g4%
    Protein 26g52%
    Vitamin A 680IU14%
    Vitamin C 5.2mg6%
    Calcium 285mg29%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You'll love this easy Fiesta Chicken Pasta Casserole, with rigatoni, chicken breast, corn, black beans, and cheese, baked in a Southwestern flavored sauce!

    Chicken Black Bean Quesadilla

    You’ll love this easy, tasty, grilled Chicken Black Bean Quesadilla with salsa verde, corn, and cheddar cheese, served with lettuce, tomatoes and sour cream.
    You'll love this easy grilled Chicken Black Bean Quesadilla with salsa verde, corn & cheddar cheese, served with lettuce, tomatoes and sour cream.

    I don’t know about you, but we LOVE Mexican food in our home. We especially love tacos, enchiladas and quesadillas!  Sometimes people tend to think of quesadillas only as melted cheese on a flour tortilla, and call that a quesadilla.

    While that type of quesadilla tastes okay, we like to serve them loaded with more ingredients at our house, to really make it a MEAL!  We’ve enjoyed these so many times over the years I can’t even begin to count!

    The cooking process for cooking a plain or loaded quesadilla is the same. I really think you’re gonna like eating this filling chicken black bean quesadilla a whole lot MORE than a plain one!

    Occasionally I change up the recipe a bit, depending on what we have in the pantry at the moment. However, the core recipe I came up with over 30 years ago almost always stays the same.  I am glad to share it with you today!

    How To Make This Chicken Black Bean Quesadilla

    Quesadillas are simple to make, taste absolutely delicious, and are a super simple dinner to throw together after a busy day! You can save time by using leftover cooked chicken breasts or a rotisserie chicken!

    For each chicken black bean quesadilla, place grated cheddar cheese, sliced green onions and cooked chicken breast chunks onto ONE HALF of the flour tortilla.

    Once you have all the filling ingredients ready to go, it’s amazing how quickly you can throw several of these quesadillas together!

    Cheese, chicken and green onions are placed on a flour tortilla half for chicken black bean quesadilla.

    Evenly distribute the corn, black beans and a spoonful of the salsa verde sauce to each chicken black bean quesadilla.  Remember to leave one half of the tortilla bare.

    Black beans and corn are added to tortilla for chicken black bean quesadilla.

    Green sauce (salsa verde) is added to chicken black bean quesadilla.

    Grilling The Chicken Black Bean Quesadilla

    The empty half of the flour tortilla is folded up and over the toppings for the quesadilla. Each of the quesadilla halves are placed onto a lightly oiled grill (or large skillet) on medium low heat. NOTE: If using a large skillet, you may need to cook these in batches.

    Cook each chicken black bean quesadilla for a few minutes on medium low heat until golden brown on the bottom.

    Carefully turn each quesadilla to the other side using a spatula. Continue cooking until the bottom side has turned nice and golden brown as well. When done, the cheese should be melted and the other fillings should be heated through.

    Each chicken black bean quesadilla is folded in half and place on griddle to cook.

    Each chicken black bean quesadilla is turned to other side when golden brown during cooking.

    Slicing The Chicken Black Bean Quesadilla

    Once the chicken black bean quesadilla is done cooking, carefully remove two halves (at a time) to a cutting board or surface.

    It’s been my experience that a pizza cutter (or a really sharp knife) works really well to slice the quesadilla into serving portions. Slice the quesadilla similar to how you would cut a pizza, into 3 slices per half.

    Each chicken black bean quesadilla is sliced using a pizza cutter, when done.

    Each chicken black bean quesadilla half is sliced into three pieces.

    Garnishing The Chicken Black Bean Quesadilla For Serving

    In the photo below I placed 2 quesadilla halves on a plate all together, to garnish and photograph the finished meal. It sure looks GOOD once it is “prettied up” a bit, right?

    The grilled, sliced chicken black bean quesadilla is garnished with additional grated cheddar, shredded lettuce, diced fresh tomatoes, salsa verde sauce, and a dollop of sour cream!

    A typical serving would be 3 slices per person, but if you’re REALLY hungry (and don’t mind the extra calories), go for the whole thing!

    Chicken black bean quesadilla is garnished with lettuce, tomato, sour cream and salsa verde.

    You can see the chunks of chicken breasts, melted cheese and black beans inside a slice of the chicken black bean quesadilla!

    This is one great tasting quesadilla, whether you pick up each slice like pizza OR use a fork for each bite! Yum!

    Side view of a slice of chicken black bean quesadilla.

    I really hope you will give this recipe for a delicious chicken black bean quesadilla a try! The quesadillas are really easy to make, and they sure do taste GREAT!

    Have a fantastic day, friends. Make it a good one!

    Looking For More Tex-Mex Recipes?

    You can find other recipes using the Recipe Index, located at the top of the page. Some of our favorite Tex-Mex recipes include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Facebook page: The Grateful Girl Cooks!
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    Have a GREAT day!

    Author's signature

    Recipe Source: my hungry brain…

    Chicken Black Bean Quesadilla
    Prep Time
    10 mins
    Cook Time
    6 mins
    Total Time
    16 mins
     
    You'll love this easy grilled Chicken Black Bean Quesadilla with salsa verde, corn & cheddar cheese, served with lettuce, tomatoes and sour cream.
    Category: Entree
    Cuisine: Mexican
    Keyword: chicken black bean quesadilla
    Servings: 4
    Calories Per Serving: 394 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 flour tortillas
    • 1 cup shredded cheddar cheese
    • 2 boneless, skinless chicken breasts , pre-cooked
    • 1 stalk green onions , white and green parts
    • 6 Tablespoons whole kernel corn (canned) , drained
    • 6 Tablespoons black beans (canned) , drained
    • 4 Tablespoons salsa verde sauce , or substitute red salsa
    • cooking spray or vegetable oil , for grill or skillet
    For Garnish (OPTIONAL):
    • 1/2 cup shredded cheddar cheese
    • 1 cup shredded iceberg lettuce
    • 1/2 cup fresh tomato , diced
    • 4 teaspoons salsa verde sauce
    • 4 Tablespoons sour cream
    Instructions
    1. For each quesadilla, place grated cheddar cheese, sliced green onions and cooked chicken breast chunks onto ONE HALF of a flour tortilla. Evenly distribute corn, black beans and a spoonful of the salsa verde sauce to each quesadilla.  Leave one half of each tortilla bare.

    2. Fold empty half of tortilla up and over the toppings. Place each quesadilla half on a lightly oiled or sprayed flat grill (or large skillet) on medium low heat. NOTE: If using a large skillet, you may need to cook these in batches. Cook for a few minutes on medium low heat until golden brown on the bottom. Carefully turn each quesadilla to the other side, and continue cooking until the bottom is golden brown. When done, cheese should be melted and filling heated through. 

    3. Transfer each quesadilla to a cutting board. Slice each half into 3 pieces. Garnish with cheese, lettuce, diced tomatoes, salsa verde, and a dollop of sour cream! Serve, and enjoy!

    Recipe Notes

    Caloric calculation is for three quesadilla slices, and includes all garnish toppings (salsa verde, lettuce, cheese, tomatoes and sour cream).

    Nutrition Facts
    Chicken Black Bean Quesadilla
    Amount Per Serving (1 (3 slices))
    Calories 394 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 10g63%
    Cholesterol 84mg28%
    Sodium 822mg36%
    Potassium 507mg14%
    Carbohydrates 26g9%
    Fiber 3g13%
    Sugar 4g4%
    Protein 27g54%
    Vitamin A 795IU16%
    Vitamin C 4.4mg5%
    Calcium 368mg37%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You'll love this easy, tasty, grilled Chicken Black Bean Quesadilla with salsa verde, corn, and cheddar cheese, served with lettuce, tomatoes and sour cream.

    Chicken Enchilada Mole Casserole

    Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

    Ever have one of those days where you know you need to fix something for dinner, but don’t have a clue what that will be?  That is how I came up with this simple layered chicken enchilada casserole!

    I used my recipe for Layered Chicken Enchilada Casserole as inspiration (which uses a creamy green sauce), and I started pulling things out of the refrigerator and pantry and then just started cooking!

    I gathered two leftover grilled chicken breasts, some homemade red enchilada sauce (it was in our freezer, but I thawed it out!), a jar of mole sauce (check out this link to find out what is in this traditional Mexican sauce), onion, a few tortillas and some Mexican blend cheese and got busy creating this easy casserole dish that serves 6.

    By the way… don’t worry about using homemade enchilada sauce… a large (28 oz.) can will do just fine… and mole sauce? You can pretty much find small 8.25 oz. jars of it in almost every grocery store in the Mexican Foods section. Mole sauce adds a rich depth of flavor to standard enchilada sauce and partners very well in this recipe.

    So… How Do I Make This Chicken Enchilada Casserole?

    It’s easy. You will just be creating a layer of ingredients, then repeating the layers, etc.  Start by thinly slicing two grilled chicken breasts (I used leftovers). A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.

    Slicing chicken breast for enchilada casserole

    Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes. This allows the flavors to come together a bit! (Note: I used homemade enchilada sauce, so your version may look slightly different)

    Cooking enchilada and mole sauces for casserole

    Spray an 8×8 inch pan with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible.

    Torn tortillas are layered into casserole dish

    Spread 1/3 of the sauce over the tortilla pieces, spreading to cover.

    Enchilada/mole sauce is spread over tortillas

    Cover the sauce with 1/2 of the chicken slices, 1/2 of the chopped onions and top them with 1/3 of the grated Mexican cheese blend.

    Chicken, onions and cheese layered onto enchilada casserole

    Repeat another layer in the same order:  2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese.

    For the final layer, simply add the remaining two torn tortilla pieces, top with remaining sauce, then top it all off with the remaining grated cheese.

    Chicken enchilada mole casserole is ready to bake

    Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack.

    Chicken enchilada casserole, hot from the oven

    Let the casserole rest for a  minute or two to let the cheese firm up, so it will be easier to slice.

    Melted cheese on top of chicken enchilada casserole

    Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired.

    Chicken Enchilada Mole Casserole on a plate, with sour cream and cilantro garnish

    And that’s how this casserole came to be made and eaten at our house!  Hope you will give it a try! Since this yummy casserole can be on the table in about 35 minutes, it’s a great meal for busy weeknights!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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    The Grateful Girl Cooks!
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    Author's signature

    Chicken Enchilada Mole Casserole
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     
    Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!
    Category: Dinner
    Cuisine: Mexican
    Keyword: chicken enchilada mole casserole
    Servings: 6 servings
    Calories Per Serving: 499 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 corn tortillas
    • 28 ounces Red enchilada sauce
    • 1/2 cup Mole sauce (found in Mexican food sections of grocery store)
    • 2 chicken breasts (cooked)
    • 1/2 cup white onion , finely chopped
    • 2 cups Mexican 4 blend cheese (or combo of cheddar/jack)
    • 4 Tablespoons sour cream
    • 4 cilantro leaves (optional)
    Instructions
    1. Preheat oven to 350° F.

    2. Thinly slice two grilled chicken breasts for the casserole. A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.
    3. Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes.
    4. Spray an 8x8 inch baking dish with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible. Spread 1/3 of sauce over the tortilla pieces. Cover sauce with 1/2 of the chicken, 1/2 of the onions and top them with 1/3 of the grated Mexican cheese blend. Repeat another layer in the same order:  2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, add remaining two torn tortilla pieces, cover with remaining sauce, then top it all off with the remaining grated cheese.

    5. Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack. Let the casserole rest for a  minute or two to let the cheese firm up, so it will be easier to slice.

    6. Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired. Enjoy!

    Nutrition Facts
    Chicken Enchilada Mole Casserole
    Amount Per Serving (1 serving)
    Calories 499 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 9g56%
    Cholesterol 68mg23%
    Sodium 1474mg64%
    Potassium 274mg8%
    Carbohydrates 24g8%
    Fiber 3g13%
    Sugar 9g10%
    Protein 22g44%
    Vitamin A 1445IU29%
    Vitamin C 3.8mg5%
    Calcium 336mg34%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

    Easy Chile Relleno Casserole

    This easy chile relleno casserole (vegetarian) has all the wonderful Southwest flavors of the traditional dish, but is baked not fried, and it’s DELICIOUS!
    This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but is baked, not fried!

    I received this wonderful, meatless chile relleno casserole recipe over 20 years ago from my friend Lanita, who I sang with in a church choir.  She’s an amazing, strong woman, and I love her dearly! I’ve made her recipe for this dish several times over the years, but hadn’t made in quite a while.

    So… I decided to make it once again, tweaked her original recipe ever so slightly, made it, devoured it, and now am sharing how you can make it, too!

    The Origins of Chile Rellenos

    Did you know that the words “chile relleno” actually mean “stuffed chile” in Spanish?  This popular dish had its origins in Puebla, Mexico, and showed up in recipe form over 150 years ago.  If you enjoy Tex-Mex food or enjoy eating chile rellenos at your favorite Mexican food spot, I’m confident you will enjoy this twist on the original in this delicious layered casserole.

    This easy to prepare dish has lots of mild flavor from whole green chiles and gooey melted cheese, and all the taste commonly found in the original dish, but guess what?

    It is BAKED, not FRIED, so there’s much less prep work (and calories), and it’s in casserole form! Did I mention how simple it is to prepare?

    So How Do I Make This Casserole?

    Start by spraying a 9×9 inch baking dish (bottom and sides) with non-stick spray. Slice whole canned green chiles open; rinse out any seeds, then drain. Using HALF of the chiles, place a first layer of chiles (spread open) on the bottom of an 9×9 inch baking dish.

    Slicing and cleaning whole green chiles for casserole

    Whole green chiles on bottom of glass baking dish

    Sprinkle chiles with HALF of the grated jack and cheddar cheeses, then add another layer of the remaining green chiles on top of the cheese.

    Layers of green chiles and grated cheese for relleno casserole

    Top with the remaining jack and cheddar cheeses.

    Grated jack and cheddar cheese on top of green chiles in glass baking dish

    In a small bowl, whisk together eggs, flour, milk and salt until fully blended.  Pour this mixture over the casserole, distributing evenly.

    Mixing flour, milk and salt for casserole

    Pouring milk/flour mixture over chile relleno casserole before baking

    This is what it looked like when ready to bake.  Bake this casserole at 350 degrees for 30-35 minutes (uncovered), until golden brown on top. I baked mine for a total of 35 minutes.

    Casserole with green chiles and cheese is ready to go into oven

    When done, the casserole should be golden brown in color on top.  Remove dish from oven and transfer to a wire rack.

    Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve and enjoy!  See how simple it is to prepare?

    Easy chile relleno casserole, hot out of the oven!

    I took a photo after dinner so you could see what the INSIDE of the casserole looks like (after hungry humans had their fill).  See those chiles peeking out from under the cheese?

    Ooh- I’m telling ya… this is one great tasting MEATLESS casserole! Truth is… it’s not only good for lunch or dinner… it’s even good for breakfast… yep!

    A close up look at the inside of chili relleno casserole after baking

    I hope you enjoy this recipe.  I have a similar recipe for a layered casserole on this blog that uses tortillas, green chiles and chicken, if you are interested in looking at that one. It’s called Layered Chicken Enchilada Casserole, and it also tastes fantastic.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Hope to have you visit again soon. Have a GREAT day!

    Author's signature

    Recipe Adapted From: My sweet friend, Lanita Moen

    Easy Chile Relleno Casserole
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     

    This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!

    Category: Dinner
    Cuisine: Mexican, Southwestern
    Keyword: chile, relleno
    Servings: 6 servings
    Calories Per Serving: 385 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 14 ounces whole green chiles , canned (2 -7 ounce cans)
    • 3/4 pound jack cheese , grated
    • 1 cup cheddar cheese , grated
    • 2 eggs
    • 1/2 cup all purpose flour
    • cups milk
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    Instructions
    1. Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles  in the bottom of the dish.

    2. Sprinkle chiles with HALF of the grated jack and cheddar cheeses.  Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.

    3. In a small bowl, whisk together eggs, flour, milk and salt until fully blended.  Pour this mixture over the casserole, distributing evenly.
    4. Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top.  Remove dish from oven and transfer to a wire rack.  Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!

    Nutrition Facts
    Easy Chile Relleno Casserole
    Amount Per Serving (1 serving)
    Calories 385 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 15g94%
    Cholesterol 127mg42%
    Sodium 1118mg49%
    Potassium 259mg7%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 3g3%
    Protein 23g46%
    Vitamin A 905IU18%
    Vitamin C 22.6mg27%
    Calcium 665mg67%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!

    This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but is baked, not fried!