Monday, March 31, 2014

Healthy Chicken Enchilada Casserole


I know it's not a surprise to you when I tell you that I am from Arizona and I love Mexican food. It's like a given fact. But what I love even more than just plain ole Mexican food, are healthified versions that don't make me feel weighed down for the rest of the week with just one lonely bean and cheese burrito. And of course I had to add some chicken for my carnivorous boyfriend. I topped mine with some homemade guac and some fresh cilantro (still not sure I can trust anyone who doesn't like cilantro). Pair this with a couple of beers for good measure. Because beer. 



Healthy Chicken Enchilada Casserole
Serves 10-12

Ingredients:
  • 2 tbsp. coconut oil, divided
  • 2 chicken breasts, cooked and chopped into bite sized pieces
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1/2 red onion, chopped
  • 2 cups fresh or frozen corn kernels
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 cups shredded Mexican blend cheese
  • 18 corn tortillas, cut in half and then into strips
  • 1 cup refried beans
  • 2 cups red enchilada sauce
  • cilantro and guacamole for garnish
Preheat oven to 400 degrees F.

In a large skillet, heat 1 tbsp. oil over medium-high heat. Season the chicken breasts with salt and pepper and add the chicken to the hot skillet. Cook for 5 minutes on each side, until cooked all of the way through. Set aside to cool a bit before cutting into bite-sized pieces.

In the same skillet, heat up the other tablespoon of oil. Add in the bell peppers, onion, and corn, season with the chili pepper and cumin. Cook on high, allowing the veggies to roast and get a little char and flavor on them. (Be sure to use a good non-stick skillet)

In a large casserole dish, pour a little bit of the enchilada sauce on the bottom to cover it, making sure the tortillas do not stick. Layer 1/2 of the tortilla strips, all of the refried beans, 1/2 of the chicken, 1/2 of the veggies, 1/2 of the enchilada sauce, and half of the cheese. Then layer another layer with the rest of the tortilla strips, chicken, veggies, sauce, and cheese.

Cover with tin foil, and bake for 20 minutes until the cheese is melted, and everything is heated thoroughly through. Serve hot and top with chopped cilantro and/or fresh guacamole. 

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