Meat & Poultry Chicken Chicken Main Dish Chicken Casserole Summer Vegetable Chicken Tortilla Casserole 4.5 (2) 1 Review Summer's harvest—eggplant, corn and zucchini—stars in this healthy, Mexican-inspired casserole that's perfect for serving a crowd or for a dinner with leftovers for the next day. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Victoria Seaver, M.S., RD Reviewed by Dietitian Victoria Seaver, M.S., RD Victoria Seaver is a registered dietitian and Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her master's degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Devon O’Brien Prep Time: 35 mins Additional Time: 40 mins Total Time: 1 hr 15 mins Servings: 8 Yield: 8 servings Nutrition Profile: High-Calcium Bone Health Nut-Free Healthy Pregnancy Healthy Aging Low-Sodium Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups chopped eggplant (1/2-inch) 2 cups chopped onions (1/2-inch) 1 cup corn, fresh or frozen (thawed) 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon pepper, divided 1 pound chicken tenders 2 cups chopped zucchini or squash (1/2-inch) 3 cloves garlic, minced 12 corn tortillas, halved 1 ¼ cups canned red enchilada sauce, divided 2 cups shredded Monterey Jack cheese Cilantro, for garnish Lime wedges, for serving Directions Arrange racks in top and bottom third of oven; preheat to 450 degrees F. Coat two rimmed baking sheets and a 9-by-13-inch baking pan with cooking spray. Combine eggplant, onions, corn, 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer to one of the prepared baking sheets (reserve the bowl). Roast on the bottom rack for 10 minutes. Combine chicken, zucchini (or squash), garlic and the remaining 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in the reserved bowl. Transfer to the second prepared baking sheet. Move the baking sheet with the eggplant to the top rack and place the baking sheet with the chicken on the bottom rack. Roast until the chicken is cooked through and all the vegetables are soft and starting to brown, about 15 minutes. Shred the chicken and transfer it along with the vegetables to a large bowl; stir in 1 cup enchilada sauce. Reduce oven temperature to 400 degrees F. Arrange 6 tortilla halves on the bottom of the prepared baking pan. Top with 1 1/2 cups of the chicken mixture, then 1/2 cup cheese. Repeat with 3 more layers of tortillas and 2 more layers of the chicken mixture and cheese. Top the top layer of tortillas with the remaining 1/4 cup enchilada sauce and 1/2 cup cheese. Bake until edges are bubbling and cheese is starting to brown, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with cilantro and serve with lime wedges, if desired. Originally appeared: EatingWell.com, January 2017 Rate It Print Nutrition Facts (per serving) 393 Calories 22g Fat 28g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 cup each Calories 393 % Daily Value * Total Carbohydrate 28g 10% Dietary Fiber 5g 16% Total Sugars 5g Protein 24g 48% Total Fat 22g 28% Saturated Fat 9g 47% Cholesterol 81mg 27% Vitamin A 606IU 12% Vitamin C 14mg 15% Folate 39mcg 10% Sodium 370mg 16% Calcium 271mg 21% Iron 1mg 7% Magnesium 72mg 17% Potassium 573mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.