Chicken and Cheese Enchilada Casserole
Tastes Better Than Regular Enchiladas With Less Calories
Why a Casserole instead of regular Enchiladas? Aside being faster and cheaper (less tortillas) you cut down the calorie count by at least 500 calories for the entire dish (about 10 tortillas). Served with Spanish rice and refried beans takes it to the next level!
Ingredients
1-9x13x2 in. casserole dish
About 14 regular size corn tortillas
Filling
1 medium onion diced
2 tablespoons extra virgin olive oil
1/2 a tablespoon minced garlic
3- 12.5 oz. cans chicken breast
1 tablespoon chili powder
1/8 teaspoon pepper
1/8 teaspoon salt
1/2 cup tomato puree & 1/2 cup salsa
6 oz. of Monterey Jack and Cheddar blend cheese
Topping
1/2 cup tomato puree & 1/2 cup salsa
1/2 tablespoon chili powder
Dash of salt
11/2 cup of Monterey Jack & Cheddar blend
1/3 cup of fresh chopped shallots
Directions
Sautee a medium diced onion in 2 tablespoons of olive oil. When the onion becomes transparent, add 1/2 a tablespoon of minced garlic. Then add 3 drained cans of chicken after the chicken cooked a bit, (drain any excess water out of the pan into the sink) add 1/8 teaspoon pepper, 1/8 teaspoon salt and add 1 tablespoon chili powder. Next add in 1/2 a cup of tomato puree and 1/2 cup of salsa, followed by the 6 oz. of Monterey Jack and cheddar blend cheese. Mix together well over medium heat until the cheese is melted completely. Next spray your casserole dish with butter flavor cooking spray, and arrange the tortillas like in the first picture. Now like in the second tortilla picture quarter a seventh tortilla and fill in any gaps. Pour the filling mixture on top of the layer of tortillas, and level it with a spoon. Next assemble the top layer of tortillas just as you did the first layer. Mix together in a bowl 1/2 cup of tomato puree, 1/2 cup salsa,1/2 tablespoon chili powder and a dash of salt. Take the mixture and spread it thinly over the top layer of tortillas with the back of a spoon.( if you come up short just add in a little more salsa and blend it in). Now sprinkle 1 1/2 cups of Monterey Jack & Cheddar blend cheese over the top. Bake at 350 degrees for about 15-20 minutes or until it bubbles slightly and the top cheese is well melted. Allow to cool 5 minutes add fresh chopped shallots and then serve.
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