For Tony’s menu day he did a search online for “healthy casserole.” I think I told you one time that his dad never allowed his mom to make casseroles, so we’re making up for the lack of childhood casseroles in adulthood. There were a couple of comments on this recipe that it was too time-consuming, so this is a much simplified version from the March 2011 Cooking Light. We left out chopped jalapenos, so spice it up at will.
This is like making a Mexican lasagna — you’ll be layering the salsa mixture, the tortillas, and the chicken mixture. Find the jar of salsa verde at a real food grocery store otherwise it will have unnecessary chemicals in it.
Chicken Enchilada Casserole
4 boneless, skinned chicken thighs
1/3 C chopped fresh cilantro
1 C corn kernels
1/3 C (3 ounces) cream cheese
1/2 t ground red pepper
1/2 t ground cumin
1/4 t sea salt
1/4 t black pepper
2 C chopped onion, divided
6 crushed garlic cloves, divided
1 C low-sodium chicken broth
2/3 C salsa verde
1/4 C water
9 (6-inch) corn tortillas, cut in quarters
1/4 C shredded cheddar cheese
Preheat oven to 425. Heat a pan over medium-high heat and coat with cooking spray. Add chicken and sauté 8-10 minutes on each side. Meanwhile put cilantro, corn, and next 5 ingredients (through black pepper) in a medium bowl. Remove chicken from pan. When cool enough to handle, shred chicken and add to bowl with corn mixture.
While chicken is cooling, return empty pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 crushed garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken/corn mixture; stir to combine.
Combine remaining onion, remaining garlic cloves, broth, salsa, and water in pan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat.
Spread 1/2 cup salsa mixture in the bottom of a sprayed 8” baking dish. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake for 15 minutes or until bubbly and lightly browned.
