My Fitness Chicken Enchilada Casserole

Jun 05, 2023June 5, 20230 0
My Fitness Chicken Enchilada Casserole recipe for a healthy and satisfying meal
in Main

Prep

20 min

Cook

50 min

Ready In

1 hr 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 chicken breasts , skinned
1 cup frozen corn kernels , thawed
1/3 cup reduced-fat cream cheese , softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onions , divided
6 garlic cloves , minced and divided
1 cup fat-free reduced-sodium chicken broth
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalapeno peppers
9 corn tortillas
1/4 cup shredded sharp cheddar cheese

Nutrision Information

Servings Per Recipe
6
Calories
286
Sugar
4g
Fat
8g
My Fitness Chicken Enchilada Casserole is a healthy and satisfying meal that's perfect for busy weeknights or meal prepping for the week ahead. It's made with lean protein, vegetables, and gluten-free corn tortillas, making it a great option for those looking to make healthier choices. This casserole is flavorful and filling, and it's a great way to get your daily dose of protein and veggies in one delicious dish. Serve it with a side salad or some roasted vegetables for a complete meal that will leave you feeling energized and satisfied.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Place the chicken breasts in a large pot with water to cover and bring to a boil. Reduce the heat to low and simmer until the chicken is cooked through, about 20-25 minutes.
3.Remove the chicken from the pot and let it cool. Shred the chicken into bite-sized pieces.
4.In a large bowl, mix together the corn, cream cheese, red pepper, cumin, salt, black pepper, and 1 cup of onions with half of the minced garlic.
5.In a separate pot, combine the chicken broth, salsa verde, water, jalapeno peppers, and the remaining onions and garlic. Bring to a boil and then simmer for 10 minutes.
6.Dip each tortilla into the sauce to coat and then layer them into a 9x13 inch baking dish.
7.Add the shredded chicken on top of the tortillas.
8.Pour the remaining sauce and corn mixture over the top and then sprinkle the cheddar cheese over the casserole.
9.Bake for 25-30 minutes, or until the cheese is melted and bubbly.

PROS

This tasty and healthy chicken enchilada casserole is a great way to incorporate lean protein and veggies into your diet.
It’s also gluten-free and low in carbs, making it a great option for those with dietary restrictions.

It’s easy to make and great for meal prepping or feeding a crowd.

CONS

This recipe requires multiple steps and some preparation, but the end result is worth it.

Some people may not enjoy the taste of the salsa verde or jalapeno peppers, but they can be omitted or adjusted to taste.

HEALTH & BENEFITS

This recipe is high in protein, which is essential for building and repairing muscle tissue.
The corn used in the recipe is high in fiber and antioxidants, which help to promote digestive health and lower the risk of chronic diseases.

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