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Mini Enchilada Casserole Recipe

Ready to bake individual enchiladas! Could anything be more cute and convenient?


Organic extra virgin olive oil

1 lb. organic pastured chicken

1 can of organic black beans, rinsed and strained

2 pkgs. soy-free shredded vegan cheddar 3 packets of Frontera Enchilada Sauce Cumin powder to taste (about 1/2 T)

2 pkgs. Siete Almond Flour Tortillas, chopped into 2" pieces

Sea salt and black pepper to taste


Gather 3-4 glass storage containers with lids and preheat the broiler to high.

Place chicken on a sheet tray and drizzle with olive oil. Sprinkle with salt and pepper and broil on the middle for 10 minutes. Break up with a wooden spoon and continue to cook for another 5-8 minutes until cooked through.

Place cooked chicken, strained black beans and 1/2 bag of soy-free vegan cheddar in a bowl. Season to taste with salt, pepper, cumin and about 1/2 packet of enchilada sauce then mix well to combine. Taste and adjust seasoning.

Pour a few tablespoons of enchilada sauce in each glass Tupperware dish and spread around to coat the bottom of the dish.

Divide chicken and black bean mixture evenly amongst four dishes then cover with chopped tortillas to your liking.

Cover with enchilada sauce then top with cheese to your liking.

Cover with lids and refrigerate until ready to bake.

When ready to bake, place in the oven then turn to 350°F. Cover with foil and bake for 45-60 minutes until cheese is melted and casserole is bubbly.

Serve with pico de gallo, guacamole, soy free plain unsweetened vegan yogurt, hot sauce, cilantro, etc.

NOTE: Add some finely chopped sautéed veggies to this to add more fiber, nutrients, vitamins, minerals and antioxidants! My favorites in this are onions, garlic, zucchini and kale.

Happy Cooking!!




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