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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
We really enjoyed this, definitely easier than rolling one. The tomato sauce came out delicious! However, this recipe for four I felt fell a little short on amounts. I had to spread the chicken reallllllly sparsely in the layers. Next time I would increase the chicken. Also, I had to use 3 tortillas per layer, two lay flat and one I broke in half to cover the other corners.
These were good - I'll be keeping this recipe & making them again. I was worried the sauce was going to taste like salsa instead of enchilada sauce since that's what it smelled like after blending it together but it tasted more like enchilada sauce when everything was all put together & cooked. I used yellow onions instead of red ones & I added more cheese than what the recipe called for.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!