So last night I was on a mission to make a good, but healthy chicken enchilada casserole. We love some Mexican in this house and I knew I needed to knock this one out of the park. I got this recipe from www.100daysofrealfood.com but altered it a lot. Here it it!
Chicken Enchilada Casserole:
Ingredients:
3 to 4 chicken tenderloins
2 tablespoons of olive oil
chili powder
cumin
2 teaspoons garlic
2 teaspoon cinnamon
2 tablespoons of tomato paste
1 cup of frozen corn
1 cup of kidney beans (or any beans want)
3 cups of organic tomato sauce
2 cups of monterey jack cheese
6 whole wheat tortillas2 cups of brown rice
Sour cream, avocado, or any other toppings you many want
Directions: preheat oven to 350
1. Add tomato sauce, 2 tablespoons of chili powder and 2 teaspoons of cumin and then cinnamon in a sauce pan and heat through.
2. Cook rice and set aside.
3. While sauce and rice are cooking sauté chicken in olive oil. Then season with chili powder, cumin, and garlic. I seasoned to taste.
4. Once chicken is cooked through add tomato paste, corn, 1/2 cup of cheese and beans and mix together.
5. In a baking dish spread sauce on the bottom and cover with two tortillas, top tortillas with chicken mixture and then add sauce and repeat. (sauce, torts, chicken mix, sauce) The final layer should be the tortillas topped with sauce and then the rest of the cheese.
6. Bake for about 15-20 minutes.
Honestly next time I will make a few changes. It definitely was good, but it lacked spice and for my husband, spice is definitely needed! I also think I will get rid of the cinnamon. Not sure why that was needed, but you could definitely taste it. It was still very tasty and I will have it for leftovers today, but I will change just a few things.
I guess I cant knock every dinner out of the park!!!
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