Thinking about having a fiesta?! You will now that you can serve these!
Chicken Enchilada Casserole! It’s cheesy, it’s flavorful, it’s great for a crowd, and it’s healthy!
The enchilada sauce is made from scratch as well. None of it is too hard, but does take a bit of prep. Totally worth it, trust me. Whether it’s for a group of people, or you eat it for a week, there is enough for about 10 people.
What could make this better?
Guacamole, of course!
I had a group of ladies over for dinner for dinner. I made the enchiladas, guacamole, and tortilla chips (and cookies!), and they brought the sides and drinks! Everything was deeeelicious!! So much fun 🙂
Alright, let’s eat!
Makes about 10 servings, 2 enchiladas each.
For the Enchilada Sauce:
3/4 cup fat free low sodium chicken broth
1 1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp cumin
1-2 chilpotle chilis in adobo sauce, with some of the sauce (this is VERY spicy! Only use a little bit if you want more mild enchiladas, or use 3-4 chilis + sauce to really kick up the heat)
2 garlic cloves, roasted
salt and pepper
For the Enchiladas:
2 pounds chicken breast, cubed and cooked
1 large onion, diced
1 large green pepper, diced
1/4 cup cilantro
1 tsp cumin
1/2 tsp oregano
1 tsp chili powder
1/3 cup fat free low sodium chicken broth
1/2 cup tomato sauce
2 garlic cloves, roasted
10 whole wheat tortillas
1 cup low-fat shredded Mexican blend cheese
cilantro, for garnish
Make the sauce (this can be done ahead of time, if you want)
In a medium-sized saucepan, combined all of the sauce ingredients. Bring to a bowl. Once it boils, turn the heat down and allow it to simmer for about 8 minutes. Turn off the heat. If you’ve made the sauce before you’re ready to make the enchiladas, allow it to cool completely, and then cover it and put it in the fridge until you’re ready.
Make the enchiladas
1) Preheat the oven to 375 degrees F. Spray a glass 13×9 inch baking pan with non-stick cooking spray. Set aside.
2) Spray a large skillet with non-stick cooking spray. Add in the onion and green pepper. Saute over medium heat for about 5 minutes. Then, add in the chicken, cilantro, cumin, oregano, chili powder, chicken broth, tomato sauce, garlic, and salt.
3) Cook all of these ingredients, stirring occasionally, until most of the liquid has evaporated. Remove from the heat.
4) Take your tortillas. Fill with the chicken mixture, roll up, and place seem-side down in the prepared baking dish. Do this until you’re all out of tortillas. If you have extra chicken mixture, I usually sprinkle it over the top. why not?
5) Now, take your enchilada sauce and spread it evenly over the enchiladas. Finally, top with cheese!
6) Bake in the preheated oven for about 15 minutes, or until heated through and the cheese is bubbly (not going to lie, mine stayed in the oven a bit too long– about 20 minutes, so I’m reducing the bake time).
7) Remove from the oven and enjoy!!
I’ve made the guacamole and tortilla chips before (when I made chicken taco crisps!): you can find those recipes here!
So fresh– so much better than the store-bought stuff!
Finally, I made cookies! That recipe to come soon (I’ll put the link here once I write the post!)
Ready for your fiesta?! What other Mexican dishes would you want at your party?