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Sunday, March 6, 2011

Mexican Casserole


This is a healthy way to satisfy a craving for Mexican enchiladas. I liked all the added vegetables, it made the dish hearty and added more texture than just tortillas and meat like in most restaurant enchilada dishes. Jarred chunky-style salsa could be used in this recipe to save time, but I had enough time to make my previously posted salsa which tasted even better. I couldn't find green enchilada sauce, so I used the red sauce instead. Looking forward to leftovers for lunch!

RECIPE:
2 cups salsa
1 cup onion, chopped
1 cup corn, fresh or frozen
1 zucchini, chopped
1 red bell pepper, chopped
3 cups cooked chicken breast, shredded
2 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
10 oz can green chile enchilada sauce
4 oz can chopped green chiles
12 6" corn tortillas
1-2 cups shredded mexican blend cheese

Preheat oven to 350F. Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Add onion, corn, zucchini, garlic, bell pepper and saute for 5-10 minutes or until tender. Add chicken, chili powder, cumin, enchilada sauce, green chiles and saute 5 minutes. Remove from heat. Spread 1/2 cup salsa in the bottom of a 9x13 baking dish. Arrange 6 tortillas over salsa. Spoon 1/2 chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with cheese. Repeat layers, starting with remaining 6tortillas and ending with cheese. Bake at 350F for 25 minutes or until bubbly. Makes 8 servings (per serving: 331 cals, 12g fat, 31 g carbs, 26g protein).