HIGH PROTEIN CHEESY ENCHILADA CASSEROLE
Make this once and I feel confident in saying that it will become part of your dinner prep rotation. It has so many qualities that repeatable dinners have: minimal chopping/prep (the onions and peppers, that’s it), makes leftovers (that get better with time), and is flexible (any ground meat will do, and veggie substitutions taste just as good).
It has ooey, gooey layers – one of my friends makes it all the time, and she and her husband call it enchilada-sagna, which is arguably a better name than “enchilada casserole.” It can totally stand alone, or you can pair it with a side, and the toppings are versatile and endless. It’s packed with protein AND veggies. And did I mention the prep is minimal?!
If you’re reading this thinking “I can’t believe it,” I get it. And I highly suggest you try making it so that you get the hype, too.
PREP TIME: 15 minutes | COOK TIME: 40 minutes | MAKES: 6–8 servings
WHAT YOU NEED:
2 lb. ground meat (I usually use 1 lb. lean ground beef and 1 lb. lean ground turkey)
1 medium onion, diced
peppers, diced (optional - I use three, pick your favorite colors!)
1-2 1 oz. package taco seasoning
1/2 cup water
12 oz. red enchilada sauce (more if desired!)
6 8-inch flour tortillas
2 cups shredded cheddar cheese
WHAT TO DO:
Preheat oven to 350°F; lightly grease a 9x13 baking dish.
Over medium heat, brown ground meat, onion, and peppers until meat is no longer pink. Stir in water and taco seasoning; simmer until most of the liquid has disappeared (about 5 minutes).
Now the layering starts! Spread a thin layer of enchilada sauce in the prepared baking dish. Tear two tortillas into large pieces and layer them over the sauce. Top with 1/2 of the meat mixture, 1/3 of the remaining sauce, and 1/3 of the cheese. Repeat once (tortillas, meat, sauce, cheese).
Finish with a third layer of torn tortillas, the rest of the sauce, and the rest of the cheese.
Cover with foil and bake for 25-30 minutes. Uncover and bake for 5-10 minutes more, or until cheese is melted and casserole is bubbly.
NOTES:
Macros will vary depending on ingredients; recipe shown is about 500 cal, 48g protein, and 16g fiber.
Ground meat: can use any combination of beef, turkey, or chicken. You can also make the recipe with only 1 lb of ground meat, I just like the boost in protein that I get from doubling the meat!
Stores well in the fridge for at least 5 days.
YOUR NEXT STEP
Does this blog post resonate with you? At Front Porch Nutrition, I coach real people through real-life nutrition — thinking through what your wants, needs, and goals are, and working together to make changes that last not just in the moment, but for the long haul. Get started with 1:1 nutrition coaching today!
