The first time I cooked this Chicken Enchilada Lasagna, I knew it was going to be in my recipe rotation forever. It's cheesy, filling, and PACKED with protein. Because I keep cooked chicken in my refrigerator, it came together in literally minutes!
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As baby number one's due date approaches, I've been looking for meals that are really quick to make but still are nutritious and leave us with some leftovers. Not much does that better than a casserole, or as I like to call this one, a Lasagna! I layered it just like I would a traditional lasagna. (see below)

You can easily add more veggies or other ingredients. Keep the base ingredients the same and add what you'd like. A few ideas:

Chopped zucchini

Cooked chopped onion

Diced red or green pepper

Cooked diced carrots

Roasted diced butternut

I recently started using greek yogurt instead of sour cream and I'm not sure I'll ever go back. My bestfriend J recommend I use Fage 5% Greek and it is honestly better than sourcream in my opinion. PLUS it's half the calories! So.... no brainer, right? I hope you guys enjoy this recipe as much as I do!

Yield: 8

Author: Molly

Chicken Enchilada Lasagna

Easy, delicious, and filling dinner. Shredded Chicken Breast, Corn, and Black Bean between layers of soft Corn Tortillas

prep time: 10 Mcook time: 5 Mtotal time: 15 M

ingredients:

• 1 lb shredded chicken breast
• 16-18 corn tortillas
• 1 1/2 c black beans (or one can drained)
• 1 1/2 cups frozen corn (or one can drained)
• 3 cups red enchilada sauce
• 2 cups shredded cheese (I like colby)
• optional: sliced green onion and chopped cilantro as a garnish

instructions:

How to cook Chicken Enchilada Lasagna

1. Pre-heat oven to 350° F
2. In a bowl, mix chicken, 1 cup of cheese (save 1 cup for the top), black beans, corn, and about 1/3 of the enchilada sauce.
3. Grease a 9x13" pan, pour in a little sauce, and add a layer of tortillas. I cut some in half to have a flat side to put against the edge.
4. Spoon on half of the chicken mixture, spreading out evenly.
5. Add another layer of corn tortillas, the remaining chicken mixture, and a last layer of tortillas.
6. Pour the rest of the enchilada sauce over the top. Add the remaining cheese evenly spread out.
7. Bake, uncovered, for 35-40 minutes until the sauce is bubbling and the cheese is starting to brown.
8. I like to top mine with 5% Fage greek yogurt, cilantro, and green onion.

Calories
432

Fat (grams)
15

Carbs (grams)
44

Fiber (grams)
7

Sugar (grams)
5

Protein (grams)
31

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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Healthy and filling breakfast bake with grated sweet potato, ham, scallions, and egg. Perfect for meal prep or feeding a crowd! At under $1 per serving, how can you go wrong??

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Although I love this recipe as is, it is very easy to switch out the ingredients depending on your taste. Here are a few ideas:
Sausage, caramelized onions, and mushrooms.
Broccoli, spinach, peppers, and onions.
Ham, dill, cheddar, and peppers.
Bacon, Jalapenos, Pepperjack, corn, red onion

Have this by itself for a low calories breakfast or serve with a slice of homemade No Knead Bread

Yield: 8

Author: Molly

Healthy Egg, ham, and sweet potato breakfast bake

Healthy and filling breakfast bake with grated sweet potato, ham, scallions, and egg. Perfect for meal prep or feeding a crowd!

prep time: 12 Mcook time: 55 Mtotal time: 67 M

ingredients:

FILLINGS

• 1 large sweet potato, grated (or regular potato)
• 1/2 cup sliced green onion
• 8oz diced ham or cooked ground sausage
• 1 red or green pepper, diced
• 1 cup shredded sharp cheddar

EGG MIXTURE

• 10 eggs
• 1 cup milk
• 1/4 cup parmesan cheese, grated
• 1 teaspoon salt
• 1 teaspoon nutritional yeast
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper

instructions:

How to cook Healthy Egg, ham, and sweet potato breakfast bake

1.  Preheat oven to 350° F
2. Grease a 9x13 pan.
3. In a large bowl mix together the filling ingredients. Spread evenly into the baking pan.
4. Into that same mixing bowl. whisk together the last 9 ingredients, and pour egg mixture over the filling in the pan.
5. Optional: Sprinkle more shredded cheese on top.
6. Bake for 50-55 minutes until the top is a bit brown.

Calories
288

Fat (grams)
18

Carbs (grams)
5

Fiber (grams)
1

Sugar (grams)
3

Protein (grams)
25

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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This Lentil Shepherd's Pie is so satisfying and savory. Vegetables in a rich gravy, topped with garlicky and buttery mashed potatoes. I'm not even vegetarian and this as quickly gone into our meal planning rotation! This can very easily be made both vegetarian or vegan (substitutions in recipe card). As much as I love good tasting food, I like things that are easy on the wallet just as much and this Lentil Shepherd's pie is only $.65 a serving. That's right, UNDER A DOLLAR!

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I am trying to do at least 1 vegetarian meal a week. You could call it meatless Monday, but to be perfectly honest- it probably won't always happen on Monday. I have several vegan friends and I personally LOVE vegetables. It's a fun challenge for me to make a vegetarian or vegan meal that my MEATLOVING husband likes and asks for again. (and trust me, it is a real  challenge).

For these meals, I don't want to use processed meat substitutes (like soy chicken or beefy crumbles). I am trying to get vegetables to taste great and still be as healthy as possible.

This recipe is PERFECT for meal planning and meal prepping. You can make a huge pan of this for just a few dollars, making it very cost effective for budget shopping and budget cooking.

 Keep all of the veggie pieces roughly the same size. This will help with an even cook and look nice in the finished process!

Putting the mashed potatoes on by the spoonful and then spreading seems to be the easiest method. If you add too much liquid to the potatoes (to make them easier to spread) they will be hard to serve after baking. I use the back side of a large metal serving spoon to smooth them out.

I mean, come on, how comforting is this???

Yield: 8

Author: Molly

Lentil Shepherd's Pie

This vegan or vegetarian shepherd's pie is so satisfying and savory. Vegetables in a rich gravy topped with garlicky and buttery mashed potatoes.

prep time: 25 Mcook time: 30 Mtotal time: 0 H & 55 M

ingredients:

SAUTE FIRST

• 2 TB olive oil
• 1 small onion, chopped
• 1 C carrot, diced
• 1/2 C celery, diced

ADD SECOND

• 1 1/2 C corn
• 1/2 C peas
• 4 TB flour
• 1 tsp thyme
• 1 tsp parsley
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp pepper

ADD THIRD

• 2 C vegetable broth
• 2 TB tomato paste
• 1 TB soy sauce
• 2 C cooked whole lentils

MASHED POTATOES

• 2 1/2 lbs peeled potatoes, quartered or cut into even chunks
• 1/2 C vegetable broth
• 1/4-1/2 C milk (or plant based milk)
• 1 tsp garlic powder
• 2 TB butter or plant based alternative
• 1/4 C parmesan cheese (or 1 1/2 tsp nutritional yeast)
• salt and pepper to taste

instructions:

How to cook Lentil Shepherd's Pie

For the filling

1. On medium, saute the onions, carrots, and celery in 2 TB of olive oil. Saute for 10 minute until vegetables are soft.
2. Add in the corn and peas. Stir. Add all remaining ingredients (flour and spices) from the ADD SECOND step. Stir until all flour is coating the vegetables.
3. Add broth and stir until you start to see the sauce thicken. Add in remaining ingredients from the ADD THIRD section (corn, peas, soy sauce, tomato paste, and lentils).
4. Simmer for about 4 minutes, or until filling is a thick consistency.

Mashed Potatoes

1. Boil the potatoes until they are fork tender, about 15 minutes.  Drain and return to the pot.
2. Add in butter, broth, and milk. Mash with a potato masher or electric beater.
3. Stir in remaining ingredients. Salt to taste

Assembling and baking

1. Preheat oven to 375.
2. Pour filling into a 9x13 pan, spreading evenly.
3. Add spoonfuls of mashed potato to cover the top, then spread smooth with the back of a large serving spoon.
4. Drizzle top with a little olive oil, sprinkle with paprika, salt and pepper.
5. Bake for 30 minutes. Let cool 10 minutes before serving. This will help it stay together when you dish it out.

Calories
249

Fat (grams)
5

Sat. Fat (grams)
0

Carbs (grams)
41

Fiber (grams)
9

Net carbs
0

Sugar (grams)
6

Protein (grams)
12

Sodium (milligrams)
0

Cholesterol (grams)
0.00

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

Did you make this recipe?

Tag @thefithappyfoodie on instagram and hashtag it ##fithappyfoodie

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