(Healthy) Chicken Enchilada Casserole Verdes

In my quest to make healthy, almost authentic, homemade Mexican food, I’ve thought about a few things I wanted to try.  Mostly, I’m hoping to make dishes that will satisfy and satiate my partner’s cravings for Mexican food.  If you haven’t read my two previous posts, my partner’s one vice in life is Mexican food.  I originally thought (or hoping) it was Chinese food, but have learned over the last several years that it’s Mexican food.  She is a glutton for anything Mexican, but mostly nachos, burritos, tacos, beans and rice.  She can eat Mexican food for several days in a row when she gets on her Mexican food kick.  And she’ll try to satisfy these cravings from Mexican restaurants to Taco Bell.  I know.  I know.  Taco Bell.  Sigh.  She eats very healthy majority of the time, but it’s the Taco Bell that drives me crazy.  No.  Actually, it kills me.  Like a slow painful death.  So we struck a deal as of yesterday, and that was if she stops eating Taco Bell, I’d cook her healthy Mexican food more regularly.

So I found a really tasty recipe for homemade chile verdes sauce, and had lots of leftover shredded chicken, and thought chicken enchiladas verdes would be the perfect first Mexican food dish to start off with.

Don’t let the title fool you.  I know that “healthy foods” can sometimes mean lacking flavor; however, this is anything but lacking of flavor.  This recipe beats out the chicken enchiladas verdes that I get at Mexican restaurants.

Chicken Enchiladas Verdes

24 Mission Foods’ Extra Thin Corn Tortillas (taco size)
3 chicken breasts, shredded
1 cup Cotija cheese, crumbled
6 cups homemade chili verdes sauce
2 cups shredded low-fat Mexican cheese blend
Greek yogurt (instead of sour cream), optional
Guacamole, optional

Preheat oven to 425 degrees F.

Toss together the shredded chicken, 1/2 cup of chili verde sauce, and 1/3 cup of the Mexican cheese blend.

Spoon a thin layer of the tomatillo sauce on the bottom of the 11×7-inch baking dish.  Place 4 corn tortillas, overlapping as necessary, in the bottom of the baking dish.  Cover with one-third of the meat mixture; top with 2 cups of chili verde sauce; sprinkle with 1/3 of the cotija and shredded cheese.  Repeat layers twice, then top with remaining tortillas.  Pour chili verde sauce over tortillas; sprinkle evenly with cotija and remaining shredded cheese.  Bake at 400° for 20 minutes or until thoroughly heated.

Makes 3 servings of 2 casserole squares each.

Calories per serving: 400 calories

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