June 30, 2018

Chicken Enchiladas Recipe


I love a chicken enchilada! Who is with me?! When you have a craving for enchiladas, throw this casserole together instead of heading to your favorite Mexican restaurant. You can totally stay on track with your nutrition goals with this.
Don't let the list of ingredients intimidate you. I promise it is an easy fix!

INGREDIENTS
1 pound boneless, skinless chicken breasts
3 cups low sodium chicken broth
2 dried bay leaves
10-oz can red enchilada sauce
2 tsp extra virgin olive oil
1 small onion, small dice
2 tsp minced garlic
1 cup fresh or frozen corn kernals
15-oz can reduced-sodium black beans, drained and rinsed
10-oz can Ro*Tel Original Diced Tomatoes & Green Chilies
2 tsp cumin
1/8 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2 Roma tomatoes diced
6 soft tortillas, high fiber and/or protein
1 cup shredded cheese*
2 tsp fresh cilantro, chopped

INSTRUCTIONS
1. Preheat the oven to 350ºF. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
2. In a medium stock pot, bring the chicken broth to a simmer. Add the chicken and bay leaves, and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165ºF.
3. Remove from the broth and reserve on a plate until cool enough to touch, then shred and set aside. Discard the bay leaves.
4. Heat the olive oil in a large skillet, over medium heat. Add the onions and garlic and cook for 6-8 minutes until the onions begin to soften. Stir in the corn, beans, Ro*Tel, cumin, chili powder, salt and black pepper. Stir in the reserved shredded chicken, and turn off the heat.
5. Spread a thin layer (about ¼ cup) of the red enchilada sauce on the bottom of the prepared baking dish. Begin building the casserole by layering 2 tortillas, half of the chicken mixture, and ⅓ cup of cheese. Repeat by layering 2 more tortillas, ¼ cup of the enchilada sauce, the rest of the chicken mixture, another ⅓ cup of cheese. Finish by layering the 2 remaining tortillas, the remaining enchilada sauce, and the remaining cheese. Sprinkle the diced Roma tomatoes over the cheese.
6. Bake for 25-30 minutes, and garnish with the cilantro.

OPTIONS
- Use gluten free and/or vegan tortillas
- Sub 3/4 cup vegan style shredded cheese for dairy free, dairy allergies, or lactose intolerant

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