Easy Enchilada Casserole is a fun cross between enchiladas and fajitas, but without all the work. Using a rotisserie chicken for this is a time-saving shortcut that I love taking advantage of.

If you don’t have a rotisserie chicken laying around, regular cooked chicken breasts will do. If you have an instant pot, you could use this quick recipe for instant pot chicken breasts to have the chicken done in a flash.

When I try to get my kids to eat vegetables, I usually get a whole lot of this.

They are not big fans. It usually ends up being a matter of bribing them with a treat after dinner, or withholding their favorite part of the meal until they’ve eaten “enough” of the healthy part. I’m not a fan of either of those methods, personally.

I’m making a wider variety of vegetables available for my kids to eat…if they choose. I’m encouraging instead of bribing, and trying to incorporate more vegetables in our normal rotation.

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This Easy Enchilada Casserole is a perfect example, and it couldn’t be simpler. You can make your own enchilada sauce if you’re up for it, or you can buy a big can of it at your local grocery store.

Layer some corn tortillas in a casserole dish.

Cover with some enchilada sauce, then chicken, sliced bell peppers, and cheddar cheese. Repeat the layers, and end with a generous helping of cheese.

It should go like this, or some approximation of this.

Bake at 350 for about 35-45 minutes, or until the casserole is heated through and the cheese is bubbly. Adapt this for a slow cooker by layering in your slow cooker and cooking on low for 3-4 hours, or on high for 1-2 hours.

Cut and serve! Get some more veggies in by topping this with chopped romaine, tomatoes, and avocado.