chicken enchilada casserole adapted from cooking light
(image from cooking light)
here's what you need:
- 2 boneless skinless chicken breasts
- 1/3 cup chopped fresh cilantro, divided
- 1 cup frozen corn kernels, thawed (when in season fresh corn would be an amazing addition)
- 1/3 cup (3 ounces) cream cheese, softened
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion, divided
- 6 garlic cloves, minced and divided
- 1 cup low sodium chicken broth
- 2/3 cup salsa verde (you can make your own from this recipe...you wont be sad you did or if you want to save time buy a store brand, we like the TJ's salsa verde)
- 1/4 cup water
- 2 tablespoons chopped pickled jalapeño pepper (if you do not like spicy do not put these in, they def add a bit of heat)
- 9 (6-inch) corn tortillas
- shredded sharp cheddar cheese
- here's how to do it:
- 1. Preheat oven to 425°.
- 2. Boil chicken on stovetop for 15 min, cool, and then shred. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
- 3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. 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 at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.I served it with avocado and sour cream to cool off our spicier version. it was easy, delicious, and made for great leftovers.