Chicken Enchilada Casserole W/Avocado Cream and Jalapeno cream cheese

15 corn tortillas
7 boneless skinless chicken
1.5 large onions diced
2 large stalks of celery
4 cloves garlic chopped
1 tbsp GROUND cumin
1 tbsp salt
1 tbsp black pepper
5 cups water
3 cups frozen yellow sweet corn
3 cups canned black beans (drained)
3 cups diced tomatoes
1/2 cup cilantro chopped

Avacodo Cream
12oz Fat Free sour cream
11/2 Haas Avocado
1cup Cilantro
1 Lime Juiced

Jalapeno cream

Combine the first 8ingredients and simmer until chicken is cooked thru and can be easily shredded with fork strain remaining water and the next 4 ingredients stir to combine.

Avocado Cream
In food processor pulse Avocado add cilantro add lime juice, add sour cream

Jalapeno Cream Cheese
In food processor pulse peppers (if you dont like spicy food seed the peppers i like spicy so i dont seed them). Now add cream cheese pulse till combined

Coat a 9x13 baking dish w/cooking spray now cover bottom of pan with tortillas now chicken mixer, a couple of spoons of avocado cream next layer instead of avocado cream add jalapeno cream cheese repeat until gone endding with avocado cream and jalapeno creams being on top cover with lowfat cheese. Serve with salad ( i have used a whole chicken remove the skin and trim excess fat. The fat and calorie count will be higher using the dark meat.)

15 servings




Number of Servings: 15

Recipe submitted by SparkPeople user RPARKER66104.