Pace Yourself Enchilada Casserole

I have no list of Superbowl snacks to share. No compilation of dips and chips and fried stuff with cheese.

Truth be told, as much as I LOVE college football, I’ve never been as interested in the NFL. It’s just not as much fun as college ball!

That being said, we do usually watch the Superbowl.

And you definitely need good food during the game.

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My family got here last night to spend the weekend visiting. But since they’ll be heading back Sunday afternoon, we won’t get to watch the game with them.

So a good Friday night dinner was necessary!

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Thanks to Foodbuzz and the Tastemaker program, I received some Pace Picante salsa to use to make a dish good enough to serve during the big game.

Everyone loved it!

And the best part is that it’s pretty healthy – so if you have this for your main meal on Superbowl Sunday, you’ll still have some room for your favorite game time snacks and treats.

Pace Yourself Enchilada Casserole

  • 3 scallions, sliced
  • 1.5 cups red lentils
  • 2 cups kale, chopped
  • 2 cups broth
  • 1 Tbsp garlic, minced
  • 1 Tbsp cumin
  • 1/2 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp smoked (or regular) paprika
  • 28 oz. green enchilada sauce
  • 1 jar (8 oz) Pace Picante sauce
  • 16 corn tortillas
  • 1 cup queso fresco

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In large skillet, saute scallions until tender and add lentils and broth.

Bring to a boil and let cook 10 minutes.

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Chop kale into bite size pieces.

Add kale, 1 cup of enchilada sauce, spices, and Pace Picante to the lentil mixture.

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Let lentil mixture cook 10-15 minutes more until most of the liquid has been absorbed and the lentils and kale are tender.

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Preheat oven to 375 and cut tortillas into 4ths.

Pour 1/2 cup of Enchilada Sauce in the bottom of a 9×13 baking dish and top with a third of the tortillas.

Put 1/2 of lentil mixture on top of tortillas and repeat (tortillas, lentils).

Once the last of the lentil mixture is layered, top with the last third of the tortillas and pour on 1/2 cup of enchilada sauce.

Top with cheese and bake 25-30 minutes or until cheese is melted and edges are bubbling.

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Cut into 8 pieces and serve.

We actually had ours with a fried egg on TOP – and it. was. incredible. But I ate it too fast to get a picture with the egg ; )

Whatever you’re making for the big game, enjoy it!

I know I’ll be enjoying these leftovers.

12 comments

  1. Wow, this recipe looks awesome. How do you come up with this stuff? I’m clueless when it comes to spices.

  2. This sounds awesome! I love enchiladas but never made a casserole form of them. Great idea! Hope you are having a lovely weekend.

  3. I love enchilada casserole – and this “healthified” version with kale and lentils looks fab! Hope you’re enjoying time with family! :)

  4. Yummy looking Enchilada Casserole! I’m from Oklahoma, and there’s really good Mexican food in that area of the country. The small hole in the wall semi-authentic type of Mexican food. Ever since I moved to NC, I have felt Mexican food deprived :(

  5. That looks incredible! LOVE that there are lentils involved.

  6. Love the use of lentils in this casserole! Never thought to do that with enchiladas before. Love the name of the recipe too- I always forget to pace myself when tearing into some Mexican food!

  7. ooh, yummy!! lots of my favorite things in here :)

  8. That’s a freaking lovely casserole, Brandi…and I totally dig the name! I really like that you used lentils there. I could always use more lentil recipes, bc they’re so cheap.

  9. Jeez, I wish I saw this earlier! I would have made it for my Superbowl party! Delish! :-)

  10. this looks about 10x better than what i was going to make with the pace i received, which was pretty such douse it on salad and devour :)

  11. I agree with college ball being a bit more fun than the NFL! And this casserole is right up my alley! I love Mexican foods, and you can’t beat the simplicity of a casserole!

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