Chicken Enchilada Casserole

14 Sep

You know those rare nights when you try a new recipe and it works? Nobody turns up a nose and everybody digs in and finally somebody says, “This is so good!” Miracle nights, yes? Amazing, dance-in-the-kitchen nights to engrave on the doorframe and frame the recipe and make it once a week from that point forward.

Last night, we had one.

Believe it or not, this was a Weight Watchers recipe I lightened up even more, and everybody in the house loved it. With a capital “L” loved. LOVED. Truth be told, we’re huge fans of Weight Watchers recipes. Very few disappoint, and we’re big Mexican food eaters, so an enchilada casserole was a no-brainer. All the yumminess we love about enchiladas with none of the rolling time or mess. Sign me up. (This one’s 7 points for those who count).

The original recipe called for more meat and a tedious combination of tomato sauce and lots of spices. Great for a weekend, but it was a work day and school night, y’all. So into the recipe went regular old enchilada sauce (I used Trader Joe’s, but whatever floats your boat is great), saving me a few steps. I also reduced the number of tortillas by 2 simply because I buy them in packages of 10 and not 12, added some veggies to compensate for the meat and give me a little more crunch, and went with a pre-bagged blend of cheeses instead of two individual kinds as the original said.

I prepped most of this in the afternoon. during homework time. Then it went into the oven about 40 minutes before we planned to eat. Half an hour in the oven and then 10 minutes on the counter to set up, and we were good. I served it with two sides from SteamFresh (love me some SteamFresh–good stuff, simple and quick)–the Mexican rice and some broccoli. I see no reason you couldn’t make and freeze this ahead of time, too.

One kid wandered into the kitchen while this was baking to ask what THAT smell was, only in a good way. Four plates were cleaned without my bugging anybody to eat your flippin’ dinner already. The original recipe said this was six servings; we got eight out of it.

We have another new family favorite around here. I hope you enjoy it. To make my doctored up chicken enchilada casserole, you’ll need:

1 12-oz bottle enchilada sauce

1 8-oz can tomato sauce

1/2 cup salsa (I used mild)

2 medium to large boneless chicken breasts, cooked and shredded

1 15-oz can black beans, rinsed and drained

1 11-oz can Mexicorn, rinsed and drained

10 5-inch corn tortillas

2 cups reduced fat Mexican cheese blend

Combine first three ingredients and stir well. Spread 3/4 cup tomato sauce mixture in the bottom of a 9 x 13″ baking dish coated with olive oil spray. Set aside.

In a large bowl, combine chicken, beans, corn, and 1/2 cup tomato sauce mixture. Stir well.

Layer five tortillas in the bottom of the baking dish, tearing in half as necessary. Top with half the chicken mixture and half the remaining sauce. Repeat layers once. Top with cheese. (This is the point where I covered it and let it sit in the fridge for a few hours).

Bake, uncovered, for 30 minutes or until hot and bubbly. Let stand 10 minutes before slicing.

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3 Responses to “Chicken Enchilada Casserole”

  1. Another Lisa September 15, 2010 at 9:30 pm #

    Looks great. Kinda like a Mexican lasagna.

  2. Tracey September 18, 2010 at 1:26 pm #

    I really am a cooking idiot so I need to ask: How are you cooking the chicken so that it shreds? The only way I know how to do this is to slow cook it in the crockpot. Help!

  3. Kim September 19, 2010 at 8:17 am #

    I boil it, Tracey, either just in water or in chicken broth. Let it cool a bit and then shred with your fingers. 🙂

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