- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 449.2
- Total Fat: 8.7 g
- Cholesterol: 94.0 mg
- Sodium: 1,518.9 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 4.0 g
- Protein: 48.8 g
Devin Alexander's Chicken EnchilasagnaSubmitted by: LUV2BAGRAMMA
IntroductionFrom Devin's Book "the Most Decadent Diet Ever!". Devin takes regular recipes and makes them over into low fat lusciousness! She has kept off 55 lbs for 15 years, so she walks the walk. From Devin's Book "the Most Decadent Diet Ever!". Devin takes regular recipes and makes them over into low fat lusciousness! She has kept off 55 lbs for 15 years, so she walks the walk.
2 teaspoons salt-free Mexican or Southwest seasoning
2 teaspoons lower-sodium burrito seasoning or taco seasoning
1 1/4 pounds boneless, skinless chicken breasts, visible fat removed.
Olive oil spray (real olive oil in a mister, not aerosol)
1 1/4 cups canned traditional mild enchilada sauce
1 cup canned medium green chile enchilada sauce
4 ounces (about 2 cups) finely shredded cabot's 75% Light Cheddar cheese, or your favorite low-fat cheddar
1/2 cup chopped fresh cilantro
1/4 cup sliced drained black olives (I did not put this in the nutrition calculator)
3 tablespoons canned, drained and chopped green chilies
Eight (8) 6-inch wite or yellow corn tortillas (soft not formed)
If using grill, preheat oven to 450 degrees F.
Mix the Mexican seasining and burrito/taco seasoning in a small bowl. Rub the mixture evenly over the chicken breasts to cover them. Lightly mist both sides of the breasts with olive oil spray. Let stand for 10 minutes, and then place the breasts side by side on the grill (or broiler pan). Turn the heat to medium, if possible, and grill for 3 to 5 minutes per side, or until no longer pink inside. Let stand for 5 minutes.
Meanwhile, combine the enchilada sauces in a medium bowl and mix until well combined. Set aside.
Mix the cheese, cilantro, olivess and chiles in a second medium bowl. Set aside.
Coarsely chop the chicken breasts.
Cut or tear each tortilla into about 9 roughly even pieces.
Spread 1/2 cup of the enchilada sauce in the bottom of an 8" x 8" glass or ceramic baking dish. Cover the sauce evenly with about a third of the tortilla pieces. Then sprinkle about half of the chicken over them. Pour about 2/3 cup of the sauce evenly over that. Then sprinkle a third of the cheese mixture over that.
Repeat layering with half of the remaining tortillas, the remaining chicken, 2/3 cup of sauce, then half of the remaining cheese mixture. Follow that with another layer of the torillas, then the remaining sauce, then the remaining cheese mixture. Cover with foil and bake for 25 minutes. Remover the foil and bake for another 5 minutes. Remove from the oven and let stand for 10 minutes. Cut into 4 pieces and serve immediately.
Each 1/4 casserole serving has: 401 calories, 46g protein, 32g carb, 9 g fat, 2g sat fat, 92 mg cholesterol, 4 g fiber 1063 mg sodium.
Number of Servings: 4
Recipe submitted by SparkPeople user LUV2BAGRAMMA.
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Member Ratings For This Recipe
I always make this except I do not put olives and the green chiles. I also use my own seasoning (herb seasoning from mckormics, lawry's seasoning salt, and black pepper). I also add some chopped onion. Last but not least I use 2 cups of the red sauce per one cup of the green one. It is decadent! - 2/8/12
This had all the ingredients of our usual enchiladas except for the addition on cilantro & green chiles. I LOVE the concept of layering it and we really enjoyed the addition of the cilantro - but the green chiles gave it too much heat for the kids. Next time we'll leave it out. - 4/29/10