Hey Everyone! I am finally feeling almost back to normal and I am very excited to share my cure with you! We all know that comfort food rocks and it especially is comforting when you are sick! Sunday Mike and I decided to make a comfort meal healthified so that we would still feel good about eating what we wanted! As always, I wanted Mexican and Mike, (the saint that he is) agreed! I have been obsessed with the recipes from Iowa Girl Eats for a while so I knew that was the first place to look for inspiration!
This gooey, cheesy, delicious mountain of enchiladas comes out to less than 400 calories per serving. Can you believe it!? It is total crowd pleaser and I think it would be a delicious and easy meal to serve at your Superbowl party! Mike’s roommates raved and said it was one of the best things I have ever made them! (SCORE!!!) Little did they know, I made some healthy swaps… check it out!
Lighter Chicken Enchilada Casserole (adapted from Iowa Girl Eats)
- 1.5 lb chicken breasts, chopped
- low sodium taco seasoning
- 1 cup enchilada sauce
- 1 cup low-fat sour cream
- 3/4 cup jarred salsa
- 1 cup frozen corn, thawed
- 4oz diced green chilies
- 12 wheat tortillas, torn into bite-sized pieces and toasted in a skillet
- 1 cup reduced fat shredded cheddar cheese
- 1 diced onion
- 1 diced red pepper
1. Preheat oven to 350 degrees. Marinate chicken breasts in taco seasoning and some enchilada sauce in a large gallon bag. Grill until cooked through. Remove to a plate to cool completely and then give them a rough chop.
2. In a large bowl add enchilada sauce, sour cream and salsa then whisk to combine.
3. Spray a 9×13″ casserole with nonstick spray then scoop mixture inside. Start with a layer of the tortilla strips and then layer like lasagna; this will come out to about 3 layers. Top with cheese then bake for 25 minutes, or until golden brown and bubbly. Let rest for 5 minutes before serving, if you can wait! I think some delicious toppings would be shredded lettuce, pico, or avocado slices.
I hope you give this recipe a try; Kristen hit the ball outta the park with this one! This is easy to make ahead as well. You can simply prep everything and cover until you would like to bake. My healthy swaps cut some serious calories from this recipe without losing any of the enchilada flavors! Let me know what you think!