chicken enchilada casserole | confections of a dietitian

The week of Thanksgiving always seems to be packed full of grocery shopping, prepping, cooking and baking. This year is turning out to be no different, with the added stress and fun of taking a trip to Tokyo this past weekend. We’re not hosting this year so one of my biggest challenges, and one I’m sure many people also face, has been trying to come up with healthy meals for the rest of the weekend. With Thanksgiving day being such a food-centric holiday, I never want the other meals to be heavy or time consuming and I certainly do not want to go out and eat unhealthy restaurant food.

chicken enchilada casserole | confections of a dietitian  chicken enchilada casserole | confections of a dietitian

This chicken enchilada casserole is the answer to all of my post turkey day needs. As the title suggests, the main components of the dish are quinoa, black beans and ground chicken, which means it’s filling but not in the “I need to roll myself to the couch now” way. I throw in as many veggies as I can, usually corn, onions and bell pepper. Don’t limit yourself there, especially if you have other things to use up in the fridge! I think chopped tomatoes, zucchini, or spinach would be great additions too. The green chilies, enchilada sauce and a few extra spices provide a lot of zesty flavor that I love, which is a refreshing break from the fall spices prominent at Thanksgiving. Topped with a sprinkling of cheese and cilantro, this is an easy, simple, one bowl meal that can be on the table in an hour. An added bonus is that it makes a lot and, from personal experience, freezes and/or reheats really well. With a dinner option this simple, healthy and delicious, I can enjoy some time outside of the kitchen and maybe even a leftover piece of pie for dessert too.

chicken enchilada casserole | confections of a dietitian