Saturday, February 1, 2014

Skinny Enchilada Bake

Clearly I am on a melted cheese, comfort food, kick... but it's the winter and it's been -35 all the way to -50 here so I can have comfort food when I want it right? Haha if only comfort food was as comforting to our weight as it is to our taste buds ;) This dish gives you comfort AND is still on the healthy side. I used whole wheat tortillas but you can use whatever kind of tortillas you enjoy most (fiber, spinach, tomato basil, etc). This definitely has a kick to it so if you don't like spicy then you can substitute the enchilada sauce for tomato sauce or marinara. There is also wiggle room with the ingredients, you could add less cheese depending on your preference and less enchilada sauce. We really like enchilada sauce so we went with the full two cans but I think next time we could do a can and a half and it would taste the same and cut down on the nutrition!

Prep time: 15 minutes (including cooking and shredding the chicken)
Cook time: 30 minutes

  • 1 pound shredded cooked chicken (I cooked mine in a pan and shredded right before, but you could buy already shredded chicken) 
  • 1 can corn (no salt added), drained 
  • 1 can (15.5oz) black beans (low sodium), rinsed and drained 
  • 1 1/2 cups fat free Mexican cheese (or cheese of your preference) 
  • 6 whole wheat tortillas 
  • 2 10oz cans mild red enchilada sauce 
  • Optional: sour cream for topping 
  • Optional: rice for side 
  • Preheat oven to 350 
  • Heat a pan on medium heat and cook boneless skinless chicken breasts 
  • After pink is gone from center of chicken, shred chicken with two forks (if you bought shredded chicken, skip this part) 
  • Spray a 9x13 pan with cooking spray 
  • Lay two tortillas on the bottom of the pan (overlapping is fine and preferred)
  • In a bowl mix shredded chicken, 1 can corn, 1 can black beans, and 1 can enchilada sauce (leave other can of enchilada sauce to the side for now) 
  • Layer half of chicken mix on top of the tortillas 
  • Sprinkle on a 1/2 cup of cheese 
  • Lay down two more tortillas 
  • Lay down the rest of your chicken mix 
  • Sprinkle on 1/2 cup of cheese 
  • Lay down last 2 tortillas 
  • Pour on the last can of enchilada sauce 
  • Cover with foil 
  • Bake for 20 minutes 
  • Take foil off, add 1/2 cup of cheese and bake for another 10 minutes 
  • Cool and serve!