Following our crappy week last week, we started some work on our bathroom – you may remember we’re working on it – which left little time to get in to the kitchen and cook up something comforting and tasty. I’m trying really hard right now to get rid of the cookie weight – and yes, it is probably all cookies. I have a serious cookie problem, so if you know of a 12 step program, I’m totally there.
My point is, I’m being super careful in the calorie department, but I’m also needing something that is akin to a warm hug on a plate. I’m always so demanding – that’s a bit hard to come by. I came across this recipe using the myrecipes.com nutrition search. I was all excited to find a recipe that would meet both needs – low cal, great taste! Too, it’s something we could munch on over a few days.
The recipe originally came from Sunset.com, and used ground turkey instead of shredded chicken – either would be great. With a few tweaks to the original recipe, it instantly became a family favorite. For an especially cold night, you could pair it easily with a cup of warm Black Bean Soup and a salad. If you were to use a jarred enchilada sauce, and a rotisserie or leftover chicken, it would cut the time in half. We, however, love it with the homemade enchilada sauce, and so I’ve included that recipe here as well. Ringing in at 313 calories of cheese, corn tortillas, and other tex-mex-y, gooey goodness, all I can say is.. Ole!
*Chicken Enchilada Casserole
1 1/2 pounds ground turkey breast or 2 large chicken breasts
1/2 cup chopped onion
1/4 cup prepared salsa
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil
2 cups red enchilada sauce (see recipe below)
Salt, to taste
10-12 corn tortillas (6 in. wide)
2 cups shredded jack cheese (8 oz.)
Chopped fresh cilantro (for garnish)
1. In a 5- to 6-quart pan over high heat, stir chicken, onion, garlic, oregano, and cumin in oil until chicken is cooked through and no longer pink. If using chicken breast, remove chicken from pan and shred. Return chicken to pan. Stir in 1 cup enchilada sauce and salsa. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the chicken mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, chicken mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
1/4 cup coconut oil
2 tablespoons all-purpose flour
4 tablespoons chili powder
1 cup pasta sauce
1 cup water
1/2 teaspoon cumin
2 cloves garlic
2 teaspoons onion powder
1/2 teaspoon coriander
Tabasco or hot sauce (optional)
salt and pepper to taste
Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
* Original recipe found here
** Original recipe found here