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Chickpea Enchilada Casserole

This is the perfect entree for busy weeknights. A super healthy, protein packed casserole.

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins
 1 tablespoon olive oil
 1/2 cup onion, diced (1 medium sized)
 2 (15 ounce) cans chickpeas, drained & rinsed
 1 (4 ounce) can diced green chili peppers, undrained
 1 teaspoon chili powder
 1 teaspoon ground cumin
 8 ounces sour cream, light sour cream or Greek yogurt
 2 tablespoons unbleached AP flour
 1/4 teaspoon garlic powder
 8 (6-inch) corn tortillas
 1 (15 ounce can) red enchilada sauce (reserve 5 ounces for topping & serving)
 1 1/4 cups grated cheddar cheese
 fresh cilantro, sliced green onion & avocado for topping
 cooking spray
1

Pre heat oven to 350 degrees F with the rack in the middle. With cooking spray, lightly grease a 2 quart square or rectangular baking dish.

2

In a large skillet heat the olive oil & onion over medium high heat for a few minutes until onions start to soften. Add the chickpeas, green chili peppers, chili powder & cumin. Stir and heat for 3 minutes to combine flavors.

3

In a bowl combine the sour cream, flour & garlic powder.

4

Place 4 of the tortillas on the bottom of the baking dish. Top with 1/2 of the chickpea mixture, 1/2 of the sour cream mixture & 5 ounces of enchilada sauce. Repeat this step one more time.

5

Place foil over the casserole and bake for 30 minutes or until heated through. Remove the foil & carefully top with cheddar cheese. Bake another 5 minutes or until cheese is melted. To brown the cheese you can low broil for a few minutes, but watch carefully.

6

To serve: drizzle with enchilada sauce & top with sliced tomatoes, avocado and green onions.

Ingredients

 1 tablespoon olive oil
 1/2 cup onion, diced (1 medium sized)
 2 (15 ounce) cans chickpeas, drained & rinsed
 1 (4 ounce) can diced green chili peppers, undrained
 1 teaspoon chili powder
 1 teaspoon ground cumin
 8 ounces sour cream, light sour cream or Greek yogurt
 2 tablespoons unbleached AP flour
 1/4 teaspoon garlic powder
 8 (6-inch) corn tortillas
 1 (15 ounce can) red enchilada sauce (reserve 5 ounces for topping & serving)
 1 1/4 cups grated cheddar cheese
 fresh cilantro, sliced green onion & avocado for topping
 cooking spray

Directions

1

Pre heat oven to 350 degrees F with the rack in the middle. With cooking spray, lightly grease a 2 quart square or rectangular baking dish.

2

In a large skillet heat the olive oil & onion over medium high heat for a few minutes until onions start to soften. Add the chickpeas, green chili peppers, chili powder & cumin. Stir and heat for 3 minutes to combine flavors.

3

In a bowl combine the sour cream, flour & garlic powder.

4

Place 4 of the tortillas on the bottom of the baking dish. Top with 1/2 of the chickpea mixture, 1/2 of the sour cream mixture & 5 ounces of enchilada sauce. Repeat this step one more time.

5

Place foil over the casserole and bake for 30 minutes or until heated through. Remove the foil & carefully top with cheddar cheese. Bake another 5 minutes or until cheese is melted. To brown the cheese you can low broil for a few minutes, but watch carefully.

6

To serve: drizzle with enchilada sauce & top with sliced tomatoes, avocado and green onions.

Chickpea Enchilada Casserole

~ Marla Meridith

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