Chicken Enchilasagna
For a guilt-free enchilada recipe that's to-die-for check out this amazing dish! Featured in The Most Decadent Diet Ever! Cookbook by Devin Alexander, this is unlike other enchilada recipes out there. So good!
Notes
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Cooking Time40 min
Ingredients
- 2 teaspoons salt-free Mexican or southwest seasoning
- 2 teaspoons lower-sodium burrito seasoning or taco seasoning
- 1 1/4 pound boneless, skinless chicken breasts, visible fat removed
- olive oil spray
- 1 1/4 cup canned traditional mild enchilada sauce
- 4 ounces ï¬nely shredded Cabot's 75% Light Cheddar cheese, or your favorite low-fat cheddar (about 2 cups)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup sliced black olives, drained
- 2 tablespoons canned green chiles, chopped and drained
- 8 (6-inch) white or yellow corn tortillas
- 1 cup canned medium green chile enchilada sauce
Instructions
- Preheat a grill to high.
- Preheat the oven to 450 degrees F.
- Mix the Mexican seasoning and burrito seasoning in a small bowl.
- Rub the mixture evenly over the chicken breasts to cover them.
- Lightly mist both sides of the breasts with spray. Let stand for 10 minutes, and then place the breasts side by side on the grill.
- Turn the heat to medium, if possible, and grill for 3 to 5 minutes per side, or until no longer pink inside. Let stand for 5 minutes.
- Meanwhile, combine the enchilada sauces in a medium bowl and mix until well combined. Set aside.
- Mix the cheese, cilantro, olives, and chiles in a second medium bowl. Set aside.
- Coarsely chop the chicken breasts. Cut or tear each tortilla into about 9 roughly even pieces.
- Spread 1/2 cup of the enchilada sauce in the bottom of an 8 X 8-inch glass or ceramic baking dish.
- Cover the sauce evenly with about a third of the tortilla pieces. Then sprinkle about half of the chicken over them.
- Pour about 2/3 cup of the sauce evenly over that. Then sprinkle a third of the cheese mixture over that.
- Repeat layering with half of the remaining tortillas, the remaining chicken, 2/3 cup of sauce, then half of the remaining cheese mixture.
- Follow that with another layer of the tortillas, then the remaining sauce, then the remaining cheese mixture.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes.
- Then remove from the oven and let stand for 10 minutes. Cut into 4 or 8 pieces and serve immediately.
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Master Editor
Dec 09, 2010
Thank you for sharing your tips and experiences with this recipe L Graham. I'm glad you enjoyed it!
L Graham
Dec 09, 2010
My family has made a version of this since the 1950s. We used gound beef instead of chicken, however, and layered the ingredients "dry" in a round casserole dish, diluting a can of cream of mushroom soup with 1/2 can water and pouring that mixture over the stacked ingredients - making sure that it seeped down around the sides of the stack. We always also included minced onions - about the same amount as the cheese.
Julia L
Dec 03, 2010
Hello! Thanks for your comment! Do you think we should add diced onions to the recipe? How much did you use? We love reader feedback!
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