Chicken enchilada casserole - delish!!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cooking spray4 bone-in chicken thighs, skinned or chicken breasts, skinned and cut in small pieces1/3 cup chopped fresh cilantro, divided1 cup corn, thawed or canned1/3 cup (3 ounces) low fat Greek yogurt (or reduced fat cream cheese)1/2 teaspoon ground red pepper1/2 teaspoon ground cumin1/4 teaspoon kosher salt1/4 teaspoon black pepper2 cups chopped onion, divided6 garlic cloves, minced and divided (reduce if you are not a fan of garlic!!)1 cup fat-free, lower-sodium or homemade chicken broth2/3 cup salsa verde1/4 cup water2 tablespoons chopped pickled jalapeño pepper9 (6-inch) corn tortillas1/4 cup (1 ounce) shredded comte or sharp cheddar cheese
NOTE: most of these steps can be done simultaneously, assuming you have 3-4 stove top cookers.
1. Preheat oven to 425°.
2. Heat a large skillet pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté about 10 minutes on each side, turning until done. Remove chicken from pan; let stand 15 minutes and then shred chicken. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with comte or cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.
Serving Size: 4 pieces
Number of Servings: 4
Recipe submitted by SparkPeople user DESIREELC.
1. Preheat oven to 425°.
2. Heat a large skillet pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté about 10 minutes on each side, turning until done. Remove chicken from pan; let stand 15 minutes and then shred chicken. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with comte or cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.
Serving Size: 4 pieces
Number of Servings: 4
Recipe submitted by SparkPeople user DESIREELC.
Nutritional Info Amount Per Serving
- Calories: 389.1
- Total Fat: 7.0 g
- Cholesterol: 78.4 mg
- Sodium: 995.4 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 6.5 g
- Protein: 37.0 g
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