Chicken Enchilada Casserole

By kayjayjohnson

Ingredients

• Cooking spray
• 1 lb boneless, skinless chicken breasts
• 1/3 cup chopped fresh cilantro, divided
• 1 cup frozen corn kernels, thawed
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1/2 tsp ground red pepper
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups chopped onion, divided
• 6 garlic cloves, minced and divided
• 1 cup fat-free, lower-sodium chicken broth
• 2/3 cup salsa (verde or red)
• 1/4 cup water
• 2 Tbsp pickled jalapeno pepper, chopped
• 9 (6-inch) corn tortillas
• 1/2 cup (2 ounces) 2% cheddar cheese, shredded

Details

Adapted from preventionrd.com

Preparation

Step 1

Preheat oven to 425 F.

Boil several cups of water in a large sauce pan. Add chicken and boil to cook through. Once cooked, shred using 2 forks. 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.

Return sauce pan to medium-high heat. Add 1/2 cup onion; saute 5 minutes, stirring occasionally. Add 3 garlic cloves; saute 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeno in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

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.

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 F for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro. Yield: 4 large servings.