It was one of those weeknights where I needed something quick for dinner because there were half a dozen things going on. It was also 3 days before payday and we didn't have much in the way of meal ingredients in the house. So I whipped up this tasty casserole that had the kids fighting over seconds. Since they are all still growing, with appetites to match, I paired this with refried beans and some leftover steamed rice that had been in the refrigerator.
Healthy Chicken Enchilada Casserole Verde
-2 boneless, skinless chicken breasts (frozen is fine)
-6 high fiber, whole wheat tortillas, burrito size (I used La Tortilla Factory)
-1 28-ounce can green enchilada sauce
-1 medium onion, chopped
-1 small can sliced black olives, drained
-1 can black beans, drained and rinsed
-2 cups low-fat shredded mexican cheese blend
-Salt, Pepper, Chili Powder, Garlic Powder, Cumin to taste
Cover chicken breasts with water in a small stock pot. Add salt to taste. Bring to a boil, reduce heat to medium and simmer until chicken is cooked through. Remove chicken and set aside until cool enough to handle. Stock may be saved for another use.
Shred chicken. Season with salt, pepper, chili powder, garlic powder, and cumin. Heat oven to 375 F. Add 1/4 cup or so of the enchilada sauce to a rectangular baking dish (I used 13X9), and tilt until bottom of dish is evenly coated.
Assemble casserole much like a lasagna. Layer half the tortillas on top of the sauce (I like to cut mine in half to fit into the corners better); then top with the chicken, beans, chopped onion, 1/2 of the remaining sauce, and then 1/2 of the cheese. Top with another layer of tortillas, the remainder of the sauce, and remaining cheese. Finish by sprinkling olives on top.
Bake until heated through and cheese is bubbly and edges starting to brown, about 25 minutes.
Makes 6 generous servings.