Rating: 4 stars
4 Ratings
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  • 4 star values: 3
  • 3 star values: 1
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We skip the time-consuming task of rolling each enchilada in favor of a layered casserole approach. With 29 grams of protein, these enchiladas are a hearty and filling. This family-style meal is great for a weeknight dinner, and you can freeze any leftovers for up to 3 months.

Ann Taylor Pittman
Recipe by Cooking Light September 2016

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Heat oil in a nonstick skillet over medium-high. Add chicken to pan; cook 4 minutes on each side. Remove from pan; cool slightly. Shred chicken; sprinkle with 1/8 teaspoon salt. Combine chicken, yogurt, and 2 tablespoons green onions in a bowl.

  • Heat a large cast-iron skillet over high. Add red onion and jalapeño; cook 4 minutes, turning occasionally. Add garlic to pan; cook 4 minutes or until vegetables are charred on all sides. Place remaining 1/2 teaspoon salt, jalapeño mixture, tomatoes, stock, and cumin in a blender; blend until smooth.

  • Place 2 tortillas in the bottom of an 8-inch square baking dish coated with cooking spray, tearing tortillas as needed to fit in a single layer. Spread 1/2 cup tomato mixture over tortillas in dish; top with half of chicken mixture and 1/4 cup shredded cheese. Repeat layers once with 2 tortillas, 1/2 cup tomato mixture, remaining chicken mixture, and 1/4 cup cheese. Top with the remaining 2 tortillas, remaining 3/4 cup tomato mixture, and remaining 1/2 cup cheese. Bake at 425°F for 15 minutes. Top with remaining 2 tablespoons green onions.

Nutrition Facts

348 calories; fat 14.5g; saturated fat 5.2g; mono fat 5.2g; poly fat 1.8g; protein 29g; carbohydrates 28g; fiber 5g; cholesterol 101mg; iron 1mg; sodium 613mg; calcium 329mg; sugars 3g.
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