This recipe is my go-to recipe for those nights when I have no ideas or desire to cook dinner, It is easy, fast and my family loves it. The best part about this is you can modify it and use different types of proteins and fillings to have a variety of flavors.
For my Getufit Retreat I made two versions of this dish. One was a traditional enchilada dish, and the second was a vegetarian version that was a crowd-pleaser!
TRADITIONAL CHICKEN ENCHILADAS
Ingredients
18 corn tortilla
1.5 pounds of pre-cooked chicken
1 - 16oz bag frozen corn
1- 30 oz can black beans drained and rinced
1/2 cup shredded cheddar cheese
1- 15oz can low fat-refried beans
1- 15oz can low sodium enchilada sauce (red or green)
Instructions
Preheat oven at 450. Using a 9x12 baking dish layer half of the corn tortillas along the bottom of the pan. You won't need to cover the entire pan as the circular tortillas will not cover the entire bottom.
Shred the chicken and add 2/3 of the chicken on top of the tortillas.
Add the remaining 9 tortillas on top of the shredded chicken.
In a mixing bowl, add the beans, corn, refried beans and remaining chicken and stir gently so that the ingredients are nicely mixed. Add this mixture to the top of the layer of corn tortillas.
Drizzle your cheese on top of the tortillas followed by the enchilada sauce.
Put enchilada casserole in the oven and bake for 30 minutes or until brown.
ADD HEALTHY FAT SUCH AS 80-100 calories of avocado or olives to make this a complete meal!
Makes 10 servings
Google link for printing: https://docs.google.com/document/d/1h1QFD1lpIxN2b3qUd1RImYqbG7J22UDufX022iSvHQs/edit?usp=sharing
VEGETARIAN SPAGHETTI SQUASH ENCHILADAS
Ingredients
18 corn tortilla
2 large spaghetti squash
1 - 16oz bag frozen corn
1- 30 oz can black beans drained and rinced
1/2 cup shredded cheddar cheese
1 cup cottage cheese
1- 15oz can low sodium enchilada sauce (red or green)
Instructions
Preheat oven at 450. Pierce a hole in the squash with a knife and put the entire squash in the oven to bake for 35 minutes. Once the squash is finished, cut in half and remove/discard seeds. Scrape spaghetti squash and set aside.
Using a 9x12 baking dish layer half of the corn tortillas along the bottom of the pan. You won't need to cover the entire pan as the circular tortillas will not cover the entire bottom.
Add 2/3 of the squash on top of the tortillas.
Add the remaining 9 tortillas on top of the squash.
In a mixing bowl, add the beans, corn, refried beans, and remaining squash and stir gently so that the ingredients are nicely mixed.
Spread your 2 cups of cottage cheese over the corn and bean mixture then top with another layer of corn tortillas.
Drizzle your cheese on top of the tortillas followed by the enchilada sauce. Put enchilada casserole in the oven and bake for 30 minutes or until brown.
Serves
ADD HEALTHY FAT SUCH AS 80-100 calories of avocado or olives to make this a complete meal!
This recipe serves 8 as the calories per slice are less than the recipe above.
Google link for printing: https://docs.google.com/document/d/1SBNoD7dpXhNM8Eabe742TSiCmMJ3SiGYO_iT7gUroA4/edit?usp=sharing
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