Chicken Enchilada Casserole

by getfilmy

Heavily Adapted from Cooking Light

The original recipe for this is very involved. Very.

 You have to sear chicken thighs, then roast them in the oven, then shred them and then there’s like a bazillion other steps and pots and pans and blenders and all sorts of high drama.

 I thought, really, it doesn’t have to be that complicated.

So this is the lazier version of that casserole but in my opinion, just as good.

It does have a lot of ingredients, but most of it is stuff you’re likely to already have on hand.

 Plus, the bonus is that this is a lighter recipe, coming to around 400 calories per serving, and you get a good hefty serving for that.

No reason not to make it!


1  lb ground chicken

1 onion, finely chopped

6 cloves of garlic, finely chopped

1 teaspoon crushed chili flakes

1 teaspoon cumin

1/2 teaspoon oregano

salt to taste

1 cup frozen corn kernels

1/2 cup chopped cilantro

1 plum tomato, chopped

3 oz reduced fat cream cheese

2 tablespoons chopped pickled jalapenos

1 cup chicken broth, plus 1/4 cup water

2/3 cup salsa verde

9 corn tortillas

1/4 cup shredded cheddar cheese


For Filling

Coat a non-stick pan with cooking spray or a small amount of oil. Saute the ground chicken, along with half of the onion and half the garlic. Break up the chicken with a wooden spoon. Add the chili flakes, cumin, oregano and salt and mix well. Toss in the frozen corn kernels and cook until chicken is no longer raw, onions are translucent and corn is warmed through.

Set aside to cool for about 5 minutes.

Once the chicken has cooled, add and stir in the chopped tomato, cream cheese, pickled jalapenos and cilantro.

For Sauce

In a medium saucepan, saute the remaining garlic and onion in  a small amount of oil or cooking spray. Once they’ve softened, pour in the broth, water and salsa verde. Simmer for 15-20 minutes.

To Assemble

Pre-heat the oven to 425.

Cut the corn tortillas into quarters.

Place half a cup of the salsa verde sauce in the bottom of an 8×8 baking dish coated with cooking spray.

Arrange 12 tortilla pieces on top of the sauce. Top the tortillas with half of the chicken mixture.

Repeat this procedure, ending with the tortillas on top. For the final layer, add the rest of the sauce and sprinkle over with the cheese.

Bake for 20-25 minutes or until the cheese is golden brown and the casserole is bubbly.

Makes 4 huge servings for rule-breakers of all kinds. Even those on a diet.

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