Devin Alexander's Chicken Enchilasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons salt-free Mexican or Southwest seasoning2 teaspoons lower-sodium burrito seasoning or taco seasoning1 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 sauce1 cup canned medium green chile enchilada sauce4 ounces (about 2 cups) finely shredded cabot's 75% Light Cheddar cheese, or your favorite low-fat cheddar1/2 cup chopped fresh cilantro1/4 cup sliced drained black olives (I did not put this in the nutrition calculator)3 tablespoons canned, drained and chopped green chiliesEight (8) 6-inch wite or yellow corn tortillas (soft not formed)
Preheat a grill to high (or use broiler).
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.
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.
Nutritional Info 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
Member Reviews
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KIMBERLYEM
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
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DUKESWALKER
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