This delicious, flavor-packed Chicken Enchilada Bake had us at hello – an immediate staff favorite. It’s the casserole cousin of the traditional enchilada, layered almost like a lasagna. You get a better filling-to-tortilla ratio without all that excess tortilla folded up at the bottom of the pan. This enchilada bake is much easier to eat: Instead of “fork and knifing” you’re way through the meal to ensure even ratio of tortilla to filling, you just dig right in. No knife necessary. And the best part? Every bite has something new to offer.
Toasted corn tortillas build an authentic base for this flavor-packed casserole, layered with slow roasted chicken breast, smoky black beans, Monterey jack cheese, and a bounty of sautéed vegetables (zucchini, spinach, onion, red bell pepper, and corn). Mild roasted chile peppers add a layer of depth to a slow-simmered sauce of tomatoes, garlic, and onions, with a hint of spice that leaves an addictively tasty tingle on your lips. A sprinkle of cotija cheese makes for a bold, tasty finish. If you’ve got an extra minute or two, I’d suggest topping with a handful of fresh cilantro, a splash of zesty lime juice, or a spoonful of light sour cream. It’s just so good, we had to share it with you. Full south-of-the-border satisfaction, half the calories, zero prep. Now that’s what I call a healthy indulgence.
CALORIES 310; FAT 14g (sat 6g); PROTEIN 17g; CHOL 45mg; SODIUM 380mg