So I hadn’t intended this dinner to be healthy (and by healthy I mean low-calorie)… but I was craving a casserole and Mexican food, so I decided to make a chicken enchilada casserole. I started making this awhile back when I was too lazy to make enchiladas (hey there is a lot of rolling involved) but was curious to see how others were making theirs. Most of the recipes I found had cream of chicken soup or sour cream in them, which didn’t sound appealing to me, so I just decided to move ahead as planned. It appears I created more of a Mexican lasagna rather that a casserole.
If you need a quick, and apparently healthy weeknight meal – check this out. Calorie count is included below the recipe. I would have taken more pictures, but I was starving and couldn’t wait to eat… ooops 🙂
Chicken Enchilada Lasagna (makes 12 servings)
2 cups 2% reduced fat mexican blend shredded cheese
18 6 in. corn tortillas
1 1/4 lbs. chicken breasts
1 medium white onion, chopped
3 TBS. taco seasoning
4 oz. diced green chilies in a can*
7 oz. can salsa verde*
28 oz. can green enchilada sauce*
14.5 oz. can black beans, rinsed and drained
Olive oil spray
(Optional: sour cream, avocado)
1. Pre-heat oven to 350 degrees and spray the bottom of an 11×9 pan with a bit of olive oil.
2. Place chicken breasts in a large pot and cover with water (you can use chicken broth as well – just be aware it will add some calories). Salt and pepper the water, and add a Tablespoon of the taco seasoning.
3. Bring water to boil and gently poach the chicken breasts until cooked through (usually about 10-15 minutes depending on the thickness of the chicken).
4. Shred the chicken with a fork into a separate bowl and mix with the remaining taco seasoning.
5. Heat a large skillet and spray with a bit of olive oil. Saute the onions until translucent. Add the green chilies and salsa verde. Simmer together for about 3 minutes (or until just heated).
6. Add the chicken and black beans to the skillet and heat through.
7. In the 9×11 pan, coat the bottom with enchilada sauce and cover the service of the pan with 6 tortillas (they will overlap a bit).
8. Top the first layer of tortillas with half of the chicken/bean mixture and sprinkle with cheese and a bit more enchilada sauce.
9. Repeat step 8. Top with remaining tortillas, sauce and cheese.
10. Bake in pre-heated oven for 30 minutes (or until the cheese and sauce starts bubbling). Make sure to keep an eye on it, lower fat cheese tends to burn a bit easier. If it starts looking a tad brown, just cover with foil.
11. Cut into 12 pieces and garnish with optional sour cream or avocado. The salsas from the “mexican hash” post would be a good topper as well – with minimum caloric gain.
Calories per slice: 250 (does not count the optional items listed above)