Mix it Up: Chicken Enchilada Casserole / Goal #34: Try 12 new dinner recipes (4/12)

{Cooking Light}

A while back, Madalyn and I made this dish together after work one night and it's been a staple in my household ever since! I've adapted it a bit for my own yummy preference and am sharing the altered recipe for you below. Madalyn shared the original recipe over at her blog, you can check it out here.

Chicken Enchilada Casserole

Adapted from Cooking Light

Ingredients:

- Cooking spray

- 4 chicken breasts, cooked and shredded
- 1/3 cup chopped fresh cilantro, divided
- 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
- >1 jar Herdez salsa verde, The recipe only calls for 2/3 cup salsa, but I've found it is very dry this way. I tend to use a lot of salsa. Nearly one whole jar to keep it moist. Use your discretion.
- 1/4 cup water
- 2 tbsp. chopped pickled jalapeño pepper, I use a whole 4oz can of La Costena jalapenos for extra kick
- 9 (6-inch) corn tortillas, Every time I make this recipe, I use more than 9 tortillas (fyi)
- 1/4 cup (1 ounce) shredded sharp cheddar cheese

- Sour cream

Directions:

- Preheat oven to 425°.
- Cook and shred your chicken breasts. I leave this open to preference as far as technique is concerned. The point is to have yummy shredded chicken.
- Place shredded chicken in a medium bowl.
- Add 1 1/2 tablespoons cilantro, cream cheese, red pepper, cumin, salt and pepper to chicken and toss to combine.
- Return pan to medium-high heat.
- Add 1/2 cup onion and sauté 5 minutes, stirring occasionally.
- Add 3 garlic cloves and sauté 30 seconds, stirring constantly.
- Add onion mixture to chicken mixture and stir to combine.
- Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat and bring to a boil.
- Reduce heat, and simmer 15 minutes, stirring occasionally.
- Add 2 tablespoons chopped cilantro during the last 5 minutes of simmering.

- Remove from heat and let stand 10 minutes.

- Heat tortillas over the stove or in the microwave, and 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 tortilla quarters over salsa mixture to cover the bottom.
- Spoon half of chicken mixture over tortillas.
- Repeat layers, ending with tortillas.
- Pour remaining salsa mixture over tortillas and sprinkle evenly with cheddar cheese.
- Bake at 425° for 15 minutes or until bubbly and lightly browned.
- Top with remaining cilantro.
- Serve with sour cream!