Chicken Enchilada Casserole

You really can't go wrong with a Mexican casserole. I added in some diced jalapenos to give it a little bit of a kick. I also took out the black olives the original recipe called for. Just a warning, this is not a quick recipe to make. It involves a far amount of prep before being cooked in the oven for 45-50 minutes.

The end resulted was a little bit soupy but by the time I went to put away the leftovers it was a lot firmer. This should reheat great for work lunches next week.

Chicken Enchilada Casserole
Adapted from Diabetic Diet Recipes

Ingredients

• 2 tablespoons canola or olive oil, divided
• 2 cups chopped white or yellow onion ( about 1 large)
• 2 cloves garlic, minced
• 1 cup thinly sliced green onions
• 1 teaspoon dried oregano
• 1/4 cup fresh cilantro, finely chopped
• 2 cups skinless roasted chicken breast meat (about 2 breasts), I cooked mine in the microwave
• 1 cup bottled roasted red peppers, chopped
• 1 (4 ounce) can diced jalapenos (optional)
• 1 (4.5 ounce) can chopped green chilies, drained
• 2 tablespoons fresh lime juice
• coarse salt and freshly ground black pepper, to taste
• 1 (15 ounce) can enchilada sauce
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup chicken stock or broth, fat-free and low-sodium
• vegetable cooking spray or canola oil
• 6 (6-inch) corn tortillas, torn or cut into fourths
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup shredded sharp cheddar cheese
• 4 tablespoons finely chopped black olives  (optional)

Directions

• Preheat oven to 350 degrees F.
• Place a large skillet over medium to medium-high heat. Add the oil and onion; saute for 5 to 8 minutes or until the onion is tender-crisp.
• Stir in the garlic, green onions, oregano, and cilantro; cook for 1 minute.
• Remove from heat and add the chicken, roasted red peppers, chilies, and lime juice. Taste for seasoning and add salt and pepper, if desired.
• Meanwhile, combine the enchilada sauce, tomatoes, and chicken stock in a bowl.
• Lightly coat 11 x 7 - inch baking dish with cooking spray.
• Assembly:
• Place 1/2 cup of the sauce mixture in the bottom of the baking dish. 
•  Arrange 8 tortilla pieces over the sauce.
• Top with 1/3 of the onion-chicken mixture, 1/3 of the black beans, and 3/4 cup sauce. Repeat layers, ending with sauce.
• Bake at 350 degrees for 45 to 50 minutes or until bubbly.
•  Remove from the oven and sprinkle with the cheese and black olives.
•  Let stand at least 10 minutes before serving.

Servings = 6

Weight Watchers Points Plus = 6