Whether you’re serving them with tacos, fajitas, or burrito bowls, or turning the leftovers into a hearty breakfast hash with eggs, these potatoes are guaranteed to become a weekly staple.

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Why You’ll Love This Recipe

• Simple ingredients, big flavor — no processed seasonings needed.
• Crispy on the outside, soft and fluffy inside.
• Naturally gluten-free and easily made dairy-free.
• Great for meal prep and easy weeknight dinners.
• Leftovers make the best breakfast potatoes.

Ingredients

• 4–6 potatoes (about 3 lbs), diced into quarters
• 2 tablespoons olive oil (organic)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 1/2 teaspoons chili powder
• 1 lime (for topping)
• Fresh cilantro (to taste)
• Sour cream or Greek yogurt (for topping, optional)

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Instructions

1. Preheat the oven: Set to 400°F and line a baking sheet with foil. Lightly spray with avocado or olive oil.
2. Prep the potatoes: Dice into quarters and toss in a large bowl with olive oil, garlic powder, onion powder, salt, pepper, paprika, cumin, oregano, parsley, and chili powder until evenly coated.
3. Roast: Spread evenly on the prepared sheet pan and bake for 30–40 minutes, flipping halfway through, until golden and fork-tender.
4. Serve: Top with a squeeze of fresh lime juice, chopped cilantro, and a dollop of sour cream or Greek yogurt if desired.

Serving Suggestions

These crispy roasted potatoes are incredibly versatile. Try them:

• As a side to tacos, fajitas, enchiladas, or burrito bowls.
• Topped with lime juice, sour cream (or Greek yogurt), and cilantro for a restaurant-style finish.
• As a breakfast hash — sauté leftovers in a skillet with eggs and veggies for a quick, hearty meal.
• In a loaded potato bowl with avocado, salsa, and shredded cheese.

Clean, Wholesome Ingredients

Made entirely from real, whole-food ingredients, these potatoes are a healthier take on a classic comfort food. Olive oil provides heart-healthy fats, while the mix of chili powder, cumin, and paprika adds depth and warmth without any refined additives.

The fresh lime and cilantro bring everything together for that bright, southwest-inspired flavor you’ll crave again and again.

FAQ’s

1. What kind of potatoes work best?
Baby gold, red, or Yukon gold potatoes are ideal for crispy edges and soft centers.

2. Can I make these in the air fryer?
Yes! Air fry at 400°F for 18–20 minutes, shaking halfway through for even crispiness.

3. How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer for best results.

4. Are these vegan and gluten-free?
Yes! Skip or swap the sour cream for a dairy-free option to make them fully vegan.

5. How do I make them spicier?
Add extra chili powder, smoked paprika, or a pinch of cayenne to the seasoning mix.

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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

These Sheet Pan Mexican Potatoes are golden, crispy, and bursting with flavor — the perfect wholesome side for any Mexican-inspired meal. Whether you’re enjoying them fresh out of the oven or turning leftovers into a delicious breakfast hash, this easy recipe is one you’ll make again and again.

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It’s incredibly easy to make, loaded with fresh flavor, and comes together in just minutes using a food processor.

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Why You’ll Love This Cilantro Jalapeno Salsa:

• Made with wholesome, fresh ingredients
• Easily adjustable spice level
• Quick and simple—ready in under 10 minutes
• Perfect for parties, BBQs, or a healthy snack

Ingredients

• 4 fresh tomatoes (large, the fresher, the better!)
• ½ red onion
• 2 jalapeños, seeds & membranes removed (add seeds if you like more heat)
• 1 bunch fresh cilantro (small, keep stems for more flavor!)
• 2 teaspoons garlic (fresh, minced)
• 1 lime (zest & juice)
• Salt & pepper to taste (about 1 tsp salt & ½ tsp pepper)

How To Make It

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for 4-5 days since this salsa is made with all fresh ingredients with no preservatives!

My Go-To Chips for Salsa

When it comes to chips, I am super picky about the crunch and flavor. My absolute favorite brands to pair with this salsa are MASA and Siete. MASA chips have that bold, authentic corn flavor with the perfect crisp. Siete’s chips are light, grain-free, and have an amazing crunch that’s hard to beat—plus they’re a great option if you’re looking for something a little lighter or gluten-free.

Make It Your Own:

• More Heat: Leave in some jalapeño seeds or add a serrano pepper.
• Less Heat: Use only one jalapeño or swap for a milder pepper like poblano.
• Add Avocado: For a creamier salsa, toss in half an avocado before pulsing.
• Roast the Veggies: For a smoky flavor, roast the tomatoes, onion, and jalapeños before blending.

FAQ’s

Can I make this salsa ahead of time?

Absolutely! This salsa actually gets better after chilling in the fridge for a few hours as the flavors have more time to meld together.

How long does it last?

Store in an airtight container in the fridge for up to 4-5 days.

Can I freeze it?

Yes, you can freeze this salsa, but the texture may change slightly once thawed. I recommend blending it a little smoother if you plan to freeze it.

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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This Healthy Jalapeño Cilantro Salsa is the perfect way to use up fresh garden tomatoes and bring some vibrant, zesty flavor to your table. Whether you’re enjoying it poolside, bringing it to a BBQ, or just snacking at home, this salsa is going to be a go-to.

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Thank you Kobach for sponsoring today’s post!

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Why This Enchilada Skillet Is a Healthier Choice

This Healthy Enchilada Skillet takes a traditional Mexican favorite and lightens it up without sacrificing flavor. Here’s why it’s better for you:

Enchilada Sauce: Instead of using a heavy, cream-based sauce, this recipe uses enchilada sauce, which is typically made with tomatoes, chili peppers, garlic, and a few spices. It’s packed with antioxidants like lycopene, which supports heart health and helps fight inflammation.

Ground Beef: Opting for organic, grass-fed beef makes this dish a lean source of protein. Grass-fed beef tends to have higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), which are beneficial for heart health. It’s also richer in vitamins like B12 and iron, which are essential for maintaining energy levels and muscle function.

Black Beans: Black beans are not just tasty; they’re a nutritional powerhouse. Packed with fiber, protein, and antioxidants, they help regulate blood sugar, support digestion, and keep you full longer. Beans are also rich in folate and iron, making them a great addition to a balanced diet.

Vegetables: This recipe calls for a variety of vegetables, including red bell peppers and zucchini. Bell peppers are high in vitamin C, which supports the immune system and skin health. Zucchini adds a low-calorie, hydrating component that’s rich in vitamin A and potassium, helping to support eye health and muscle function.

Corn Tortillas: Using corn tortillas instead of flour tortillas reduces the carbohydrate content and adds more fiber. Corn is also naturally gluten-free, making this a great option for those with dietary restrictions. Plus, corn tortillas offer a delicious, slightly crunchy texture that enhances the overall flavor of the dish.

Cheese: While cheese can be high in fat, using a moderate amount of Monterey Jack cheese adds creaminess and flavor without overwhelming the dish. Monterey Jack is lower in fat than other cheeses, making it a lighter option for this skillet.

Ingredients

Enchiladas:

• 2 lbs ground beef (organic, grass-fed)
• 1/2 yellow onion (diced)
• 2 tsp garlic (minced)
• 1 red bell pepper (diced)
• 1 zucchini (diced)
• 15 oz black beans (rinsed and drained)
• 15 oz enchilada sauce (look for one without added sugar or preservatives. I use the brand Siete)
• 4 oz green chilies
• 1 package taco seasoning (or homemade seasoning with chili powder, cumin, paprika, etc. I used the brand Siete and their packages are 1.31 oz.)
• 1 1/2 cups shredded Monterey Jack cheese
• 7 corn tortillas (street-sized, cut into strips)

Toppings (optional):

• Avocado slices
• Fresh cilantro
• Jalapeño slices
• Lime wedges
• Sour cream or Greek yogurt (optional for a creamier texture)

Instructions

1. Heat the Pan: Begin by heating a light drizzle of olive oil in a medium to deep skillet (I’m using the Kobach 12” Hybrid Fry Pan with lid). Set the heat to medium-high.
2. Brown the Ground Beef: Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat if needed.
3. Add Seasonings and Vegetables: Sprinkle the taco seasoning over the beef and mix well. Then, add the diced onion, minced garlic, red bell pepper, and zucchini. Cook for about 5-7 minutes, or until the veggies soften and the beef is fully cooked.
4. Add Enchilada Sauce and Beans: Reduce the heat to medium-low. Add the green chilies, black beans, and enchilada sauce to the skillet. Stir to combine and let it simmer for a few minutes to allow the flavors to meld together.
5. Layer the Tortilla Strips: Once everything is well mixed, layer the corn tortilla strips on top of the mixture. Sprinkle the shredded cheese evenly over the top.
6. Simmer to Melt the Cheese: Cover the skillet with a lid and reduce the heat to low. Let it simmer for 5-7 minutes, or until the tortilla strips have softened and the cheese has fully melted.
7. Serve: Once the cheese is melted and bubbly, remove from the heat. Add your favorite toppings, such as avocado slices, cilantro, jalapeño slices, and a squeeze of lime for extra flavor. Serve hot and enjoy!

How to Store Leftovers

Store leftovers in the fridge, covered for up to 5 days. When you are ready to enjoy them again, just pop them in the microwave for about a minute or so.

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I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Serving Suggestions: Pairings for Your Healthy Enchilada Skillet

This Enchilada Skillet is a hearty, one-pan meal that can stand alone, but it’s even better when paired with a few simple sides. Here are some ideas:

1. Simple Green Salad: Pair your enchilada skillet with a fresh green salad to balance out the richness of the dish. A mix of greens like spinach, arugula, and romaine, topped with a light vinaigrette, adds a crisp, refreshing contrast.
2. Cauliflower Rice: For a low-carb option, serve your enchilada skillet with cauliflower rice. The mild flavor of cauliflower rice soaks up the enchilada sauce, making it a perfect side to complete the meal.
3. Guacamole and Chips: If you’re craving something a bit more indulgent, make a batch of guacamole to serve alongside tortilla chips. The creamy guac is the perfect complement to the spicy, savory enchilada skillet.
4. Roasted Veggies: A side of roasted vegetables, like sweet potatoes, carrots, or cauliflower, adds a nutritious and flavorful element to the meal. The slight sweetness of the roasted veggies pairs perfectly with the zesty enchilada skillet.

Why You’ll Love This Enchilada Skillet

• Quick and Easy: This recipe comes together in about 30 minutes, making it a perfect weeknight meal. The one-pan nature of the dish means less cleanup, too!
• Customizable: Adjust the spice level by adding more or less chili, or swap the beef for ground turkey or chicken for a leaner option. You can also make it vegetarian by skipping the meat and adding extra beans and veggies.
• Balanced Meal: This dish is rich in protein, fiber, and healthy fats, making it a satisfying meal that will keep you full for longer. The vegetables add essential vitamins and minerals, making it a nutrient-dense option.
• Kid-Friendly: The mild spiciness of the enchilada sauce and the gooey cheese on top make this a dish that’s easy to serve to the whole family.

Final Thoughts

This Healthy Enchilada Skillet is a delicious and nutritious alternative to traditional enchiladas, without all the extra calories and prep time. Made in the Kobach 12” Hybrid Nonstick Pan, this recipe is easy to make, healthy, and full of flavor. Whether you’re cooking for a family or meal prepping for the week, this dish is versatile, satisfying, and perfect for any occasion.

The post Healthy One Pan Enchilada Skillet (Gluten Free, High Protein) appeared first on Cooking Katie Lady.

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Perfect for Meal Prepping

One of the best things about these Skinny Ranch Chicken Enchiladas is how great they are for meal prepping. You can easily make a big batch ahead of time and store them in the fridge for up to a few days. The flavors only get better as they sit, making leftovers even tastier! When it’s time to eat, just pop them in the oven for a minute, and you’ll have a hot, nutritious meal ready to go. Whether you’re feeding your family or preparing lunches for the week, this recipe is a convenient, protein-packed solution to busy schedules.

Homemade Sourdough Discard Tortillas (or Use Your Favorite Flour Tortillas)

The tortillas in this recipe are made from my homemade Sourdough Discard Tortillas , which adds a delicious, tangy depth of flavor to the enchiladas. However, if you don’t have sourdough discard on hand, you can easily substitute with your favorite store-bought flour tortillas. While corn tortillas are also an option, I personally think flour tortillas work best for enchiladas, as they’re soft, pliable, and provide the perfect base for the cheesy, creamy filling. The slight chewiness of flour tortillas makes them ideal for holding the rich sauce and juicy chicken, ensuring each bite is full of flavor.

A Healthy, Easy Dinner Idea

These Skinny Ranch Chicken Enchiladas are perfect for busy weeknights when you’re craving something healthy, satisfying, and quick. With simple ingredients and minimal prep time, you can create a dish that’s both nutritious and delicious. Plus, the protein-packed chicken combined with the creamy ranch sauce keeps you feeling full without the heavy calories typically associated with traditional enchiladas. Whether you’re cooking for yourself or for the entire family, these enchiladas are sure to be a crowd-pleaser!

Ingredients

For the Enchiladas

• Tortillas – You will need 8. I prefer flour tortillas in this recipe. I used my healthy homemade Sourdough Discard Tortillas here..
• Cooked shredded chicken breasts – I used 1 lb. precooked shredded chicken that I got from my Trifecta meal prep plan! I highly recommend checking them out to help you speed up your cooking process if you are a busy bee like me!
• Cumin – 1 teaspoon.
• Chili Powder – 1 teaspoon.
• Salt & Pepper – To Taste
• Green Salsa Verde – Make sure to get one that has no sugar added. I like the brand Siete. You will need 1 cup.

For the Sauce

• Chicken Broth – 2 cups. I use Kettle & Fire. Use the code COOKINGKATIELADY for a discount.
• Diced Green Chiles – I used a 7 oz. can of fire roasted diced green chilies.
• Plain, Nonfat Greek Yogurt – 1 cup to give you that thick creamy sauce consistency. You could also use light sour cream but Greek yogurt is my healthy swap hack.
• Shredded Cheese – Feel free to use any cheese you want. You need 1 1/4 cups. I used Monterey jack.
• Ranch Seasoning – 1/2 ounce of ranch seasoning. Spice Wella makes a really delicious & clean one. This is roughly 1 1/2 tbsp I would say.
• Butter & Flour – Just a tablespoon of each. This is used in conjunction with the flour to create a slurry for your cheese sauce.

Benefits of the Key Ingredients

• Chicken: Skinless chicken breast is a lean, high-protein source that is low in fat, making it a fantastic choice for anyone looking to build muscle, stay full longer, or maintain a healthy weight. It’s also packed with essential vitamins like B6 and niacin, which support metabolism and overall health.
• Greek Yogurt: Greek yogurt is not only delicious but also a nutritional powerhouse. It’s packed with protein, which helps support muscle repair and growth, and is a great source of probiotics, which are beneficial for digestive health. Replacing sour cream or heavy cream with Greek yogurt reduces the calorie count of this dish without sacrificing creaminess.
• Monterey Jack Cheese: Monterey Jack is a fantastic source of calcium and protein, both of which are essential for bone health. It also provides a mild, creamy texture that melts perfectly into the sauce, adding richness without overwhelming the dish. Using freshly grated cheese ensures that the dish is free from unnecessary additives found in pre-shredded cheeses, making it a healthier choice overall.

Ranch Seasoning

You can make your seasoning from scratch or buy it. I personally love the brand Spice Wella for ranch seasoning. It is the cleanest one I have been able to find without all the MSG’s, added sugars, gums, and other nonsense ingredients. This is not sponsored at all, I just truly love the brand.

Instructions

1. Preheat the oven to 375°F (190°C). Lightly coat a large 9×13-inch glass baking dish with nonstick spray, ensuring the bottom and sides are well-greased.
2. In a large mixing bowl, combine the shredded chicken, 1 teaspoon of cumin, salt, pepper, and salsa verde. Mix well until all ingredients are evenly incorporated.
3. Prepare the tortillas by evenly distributing the chicken mixture across each one. Once filled, carefully roll up each tortilla and place them seam-side down in the prepared baking dish. Arrange them snugly in a single layer.
4. In a medium saucepan, melt 1 tablespoon of butter over medium-high heat.
5. Once the butter has melted, add 1 tablespoon of flour to create a roux. Stir constantly for about 1 minute to cook the flour and form a smooth, bubbling slurry.
6. Slowly pour in the chicken broth while stirring to prevent any lumps. Bring the mixture to a boil, then reduce the heat to medium-low.
7. Add the green chilies, Greek yogurt, ranch seasoning, and shredded cheese to the saucepan. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy. Once everything is combined, remove the saucepan from the heat.
8. Pour the ranch enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring each tortilla is generously covered with the creamy sauce. If you love cheesy enchiladas, sprinkle extra shredded cheese over the top.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
10. Once baked, garnish your enchiladas with fresh cilantro, sliced avocado, or any toppings of your choice. Serve and enjoy the creamy, flavorful goodness!

How to Store Leftovers

Store leftovers in the casserole dish, covered for up to 5 days. When you are ready to enjoy them again, just pop them in the microwave for about a minute or so. I have not tried freezing these, but I am sure they would freeze just fine as well if they are individually wrapped up tightly!

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Why You’ll Love These Skinny Ranch Chicken Enchiladas

This dish combines the best of both worlds – it’s incredibly flavorful and wholesome at the same time. Not only is it packed with lean protein and healthy fats, but it’s also an easy-to-make meal that fits perfectly into any busy lifestyle. Whether you’re meal prepping for the week or looking for a quick, satisfying dinner, these enchiladas will become a go-to recipe.

The post Skinny Ranch Chicken Enchiladas appeared first on Cooking Katie Lady.

A big thank you to Tari Hot Sauces for partnering on this post. Their sauces genuinely take this appetizer to the next level. Made with real Peruvian peppers, each blend brings incredible flavor and just the right amount of heat. They offer a range of varieties and spice levels to suit every palate. You can shop Tari here.

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Why You’ll Love This Recipe:

• Gluten-Free: Whether you have dietary restrictions or are just looking to eat cleaner, this dip is naturally gluten-free, so everyone can enjoy it without worry.
• Full of Flavor: With the perfect balance of tangy enchilada sauce, seasoned chicken, and melted cheese, this dip is bursting with the flavors of your favorite Mexican dishes.
• Packed with Protein: Lean chicken provides a healthy dose of protein, making this dip not only tasty but filling.
• Easy to Make: With just a few simple ingredients and minimal prep time, this dip is a breeze to put together.
• Customizable: Add your favorite veggies, make it spicier, or even turn it into a meal by serving it with a side of rice or tortillas!

Ingredients

• 1 lb. chicken (I use precooked & shredded chicken from my Trifecta meal prep plan)
• 4 oz cream cheese (organic, softened)
• 4 oz. Greek yogurt (plain, nonfat, organic)
• 10 oz. Red enchilada sauce (I like Siete)
• 15 oz. black beans (organic, drained)
• 4 oz. green chilies
• 2-3 tsp. Tari hot sauce (I used the zesty verde flavor by Tari)
• 1 oz. taco seasoning (little less than 1/3cup)
• Salt (to taste)
• Pepper (to taste)
• 1 1/2 cup cheddar cheese (freshly grated)
• Cilantro, green onions, avocado, hot sauce (I topped mine off with the Tari smoky heat flavor), chips, etc. for serving.

Topping Options

One of the best things about this dip is the variety of toppings you can choose to enhance the flavor and presentation. Here are some delicious options to consider:

• Tortilla Strips: Crunchy tortilla strips add a satisfying crunch and a traditional touch. You can make your own by baking or frying corn tortillas until crispy.
• Sour Cream: A dollop of sour cream adds a creamy richness that balances the spices perfectly. For a healthier twist, consider using Greek yogurt!
• Avocado: Fresh avocado slices or guacamole provide a buttery texture and a dose of healthy fats.
• Green onions: Sprinkle some green onions on top for some more flavor!
• Fresh Cilantro: A sprinkle of chopped fresh cilantro brightens up the soup and adds a pop of color.
• Hot Sauce: For some extra heat.
• Lime Wedges: A squeeze of fresh lime juice can elevate the dish, providing a zesty contrast to the rich flavors.

How To Make It

1. Preheat your oven to 375°F. Spray an 8 x 8 or 11 x 7 baking dish with nonstick spray and set aside.
2. In a large mixing bowl, combine all of the ingredients minus half of the shredded cheddar cheese. Mix well, until fully incorporated.
3. Pour the mixture into your prepared baking dish. Top with your reserve cheddar cheese.
4. Bake at for 25 minutes. Broil for the last couple of minutes for a more golden top. Add your favorite toppings and serve with your favorite chips. Enjoy!
   
   
   
   

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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Alternatives:

• Lighter Option: For an even lighter version, you can substitute additional Greek yogurt for the cream cheese.
• Make it Spicy: Add a diced jalapeño or a few dashes of hot sauce if you prefer a bit of heat in your dip!
• Customize the Veggies: Feel free to swap in your favorite vegetables, like corn, diced tomatoes, or bell peppers.
• Make Ahead: This dip can be made ahead of time and stored in the fridge until you’re ready to bake it. Just cover it with foil or plastic wrap and pop it in the oven when you’re ready to serve!

This Healthy Chicken Enchilada Dip is the perfect balance of protein and healthy fats, all while being gluten-free and full of flavor. This dip is a much lighter option than traditional cheesy dips without sacrificing the indulgent taste. This dip is also a great source of fiber and vitamins if you serve it with fresh veggies for dipping!

The post Healthy Chicken Enchilada Dip appeared first on Cooking Katie Lady.

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Why You’ll Love This Healthy Chicken Burrito Casserole

• Packed with Lean Protein: Chicken is the star here, providing a lean source of protein that helps build and repair muscles, keep you feeling full, and fuel your day.
• Full of Veggies: From bell peppers to onions and corn, this casserole is loaded with nutritious vegetables that add flavor and color while providing essential vitamins and minerals.
• Easy to Make: It’s literally a dump and bake type of meal. Plus, it can easily be customized to suit your preferences.
• Lightened Up, Not Skimping on Flavor: This is lighter than your traditional burrito casserole but still packed with all the same flavors that you love.

Ingredients

• 1/2 red onion (diced)
• 1 red bell pepper (diced)
• 1 jalapeño (finely diced)
• 1 1/4 cup jasmine rice (organic, or rice of choice, uncooked)
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp garlic salt (plus more to taste)
• 1/2 tsp pepper
• 1 cup corn (organic, kernels)
• 14 oz. black beans (drained & rinsed)
• 1 lb shredded chicken (cooked; I used pre-shredded cooked chicken from my Trifecta meal prep plan)
• 3 cups chicken bone broth (organic -I use Kettle and Fire. Use the code COOKINGKATIELADY for 20% off at Kettle and Fire!)
• 2 tbsp tomato paste
• 6 oz. Monterey Jack cheese (or cheese of choice, shredded)

Topping Options

One of the best parts about this casserole is the variety of toppings you can choose to enhance the flavor and presentation. Here are some delicious options to consider:

• Tortilla Strips: Crunchy tortilla strips add a satisfying crunch and a traditional touch. You can make your own by baking or frying corn tortillas until crispy.
• Sour Cream: A dollop of sour cream adds a creamy richness that balances the spices perfectly. For a healthier twist, consider using Greek yogurt!
• Avocado: Fresh avocado slices or guacamole provide a buttery texture and a dose of healthy fats.
• More Cheese: Sprinkle some additional shredded cheese (like cheddar or Monterey Jack) for an extra layer of flavor and creaminess.
• Fresh Cilantro: A sprinkle of chopped fresh cilantro brightens up the soup and adds a pop of color.
• Hot Sauce: For some extra heat.
• Lime Wedges: A squeeze of fresh lime juice can elevate the dish, providing a zesty contrast to the rich flavors.

How To Make It

1. Preheat your oven to 400. Lightly spray a 9 x 13″ baking dish with avocado oil and set aside.
2. In a large bowl, combine the onion, bell pepper, jalapeno, rice, spices, corn, black beans, shredded chicken, broth, and tomato paste until fully incorporated.
3. Pour into your prepared 9 x 13“ deep baking dish and bake for 60 minutes, covered with foil. The liquid should be all absorbed by now in the rice should be fully cooked. Different ovens can vary so check on it at the 50 minute mark, but if it looks like it needs a little longer, keep it in the oven.
4. Remove casserole from the oven add the shredded cheese on top. Return to the oven for 10 to 15 additional minutes. Broil for a minute or two for a more golden top.
5. Serve immediately with your favorite toppings (ideas listed above in this blog post). Enjoy!
   
   

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This Healthy Chicken Burrito Casserole is proof that you don’t have to sacrifice flavor for health. With a balance of protein, fiber, healthy fats, and vibrant veggies, it’s a meal that will satisfy everyone’s cravings while nourishing your body. Plus, it’s easy to prep ahead of time and can even be frozen for later meals! Give it a try, and let this be your new go-to comfort food dish.

Have you tried this recipe? Let me know how it turned out, and feel free to share your favorite variations! Enjoy!

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