Healthy Enchilada Remake

I am a Mexican food fanatic. Love it all. I am so so happy I came across this recipe from BHG. They refer to it as a "taco casserole" but to me, it has the taste of enchiladas. This is so much better for you than virtually ever enchilada recipe I've come across, it's not loaded with any version of cream or cheese, just lots of fresh veggies & chicken breast. Best of all though,  you're not sacrificing on taste.

 

(ever tried to get a pretty picture of an enchilada? It's not easy)

As far as The Critics go, the boys love it, and Allie will eat it if bribed with dessert. In our family that qualifies it as a winner!

Ingredients:

2 cups cooked chicken breast, chopped

2 cloves garlic, minced

1 teaspoon chili powder

2 teaspoons oil

1 medium onion, diced

1 red bell pepper

 1 green bell pepper

1 10 ounce package frozen chopped spinach, thawed and squeezed dry (make sure to get "chopped" it makes a big difference in incorporating it. When mixed well enough, you don't notice it)

1 16oz jar of your favorite salsa

9-12 corn tortillas

2 cups shredded cheese

 

1. Preheat oven to 375 degrees F.

 

2. Add oil to skillet. Add onion, garlic, and peppers. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach, chicken, and chili powder.

 

 

3. Coat a 2-quart square baking dish with cooking spray. Spread salsa in the baking dish to cover bottom.

 

4.Top with three-four tortillas, half of the chicken mixture, and half of the vegetable mixture. Add a thin layer of salsa, and sprinkle with cheese.

 

5. Repeat layers. Ending with tortillas, salsa, and cheese on top.

 

6. Cover with foil and bake at 375 for 30-35 minutes

Let stand for 5 minutes. Add your favorite toppings & enjoy!

 

 

 

 

 

 OH! I forgot to add, save about 1/2-1 cup of the veggie, meat mix, because tomorrow I'll show you something yummy to do with it!