Healthy Deconstructed Green Chili Enchilada tonite because when I lived in New Mexico, the traditional one was my very favorite dish!
These, I tell you are the best healthified and skinnified FULL flavored taste of enchiladas outside of New Mexico, but in casserole form! Has hubs stamp of approval and goes really well green chile wine! I miss NM right about now…and am happy to say I’ll be there again very soon, celebrating thanksgiving with my NM family! Any New Mexicans out there?
Here is What I did:
Healthified Deconstructed ? Green Chili Enchilada mini casserole
2 cups cooked Shredded Chicken Breast
2 cup Green Enchilada Sauce
2 Whole Wheat Low Carb & Low Fat Tortillas
1 tbsp Chili Powder
1 tbsp Paprika
1 tbsp cumin
1/4 cup Green Chili, chopped
1/4 cup, chopped Red Onions
1/2 cup, shredded low fat Mexican Blend Cheese
1 Roma Tomato
Cilantro to taste (I like ALOT)
Greek yogurt or light sour cream – this balances out the heat from the enchilada
Set oven to 350deg.
-Sautee onion in a large pan with a little bit of EVOO. Throw in chicken and let it take up the onion flavors for a couple of minutes. Pour in enchilada sauce and green chili, seasoning to taste. (If you want it on the spicy side, use the given measurements). Taste your food as you cook, it’s your power!
-Add some finely chopped cilantro and Mix up concoction. Add cheese slowly, leaving some to sprinkle over casserole when done.
-Spray some coconut oil or EVOO to make sure your tortillas won’t stick to casserole dish
-Lay tortilla over Caserole dish and adjust to properly fit. Spoon enchilada filling into tortilla, to the top. Depending on the size of your tortilla, it may or may not cover the dish. Mine was just under the edge.
-Place in oven at 350 F for 20-30 minutes (until cheese is bubbling).
-Add some more fresh cilantro as a garnish on top of enchiladas, and spoon some greek yogurt or light sour cream on top (or on the side) with the chopped tomatoes.
Leave me feedback about this fabulous New Mexican inspired dish!
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