Chicken verde enchilada casserole
Chicken Verde Enchilada Casserole is a budget-friendly Mexican dish perfect for autumn. It serves 6 and covers 27% of your daily vitamin and mineral needs. This gluten-free casserole is a great main course option that takes about 45 minutes to make.
Ingredients
boneless skinless chicken breast
4
garlic salt
6 servings
olive oil
2 Tbsps
shredded cheddar cheese
170.1 g
shredded mozzarella
170.1 g
enchilada sauce
538.64 g
corn tortillas
12
sour cream
6 servings
guacamole
6 servings
tomatoes
6 servings
green onions
6 servings
Method
- Preheat oven to 350 degrees.
- In a large skillet, heat olive oil.
- Sprinkle both sides of chicken breasts with seasoning to taste.
- Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later)
- Cut/Shred cooked chicken into small pieces, set aside in small bowl.
- Combine shredded cheeses into a small bowl, set aside.
- Empty enchilada sauce into large bowl, set aside.
- Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.
- Dip one warm corn tortilla into the enchilada sauce, coat both sides.
- Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).
- Layer in the shredded/diced chicken on top of the tortillas.
- Layer in the cheeses on top of the chicken.
- Repeat layering dipped tortillas, chicken and cheese until baking dish is full.
- Finish with a layer of dipped tortillas topped with a layer of cheese.
- Bake at 350 degrees for 30-40 minutes or until cheese is melted.
- Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.
Nutrition:
Carbs
70 g
Fat
28 g
Protein
39 g
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