Chicken Enchilada Casserole

Don't be frightened by the word casserole.  I just didn't have it in me to roll the enchiladas.  A few layers seemed to be much less messy and lunch box friendly.

This recipe is from Clean Eating, a magazine I just discovered thanks to a good friend.  The magazine offers recipes that use real food, less saturated fat and less sodium.  I am only one recipe try in but already I am excited to receive more issues.

This dish was fantastic both the first night we had it and when we enjoyed the leftovers a few days later.  It honestly had all the components of enchiladas that I love without all the cream.  I especially liked the roasted peppers. We will have this time and time again in our house!

I made a few small changes to the recipe from the magazine.  One key element is that I prepared this dish the night before and it did great.  Never hurts to have recipes in your arsenal that you can prepare ahead of time.

Chicken Enchilada Casserole

adapted from Clean Eating Magazine July 2011

3 cubanelle pepper, halved and cleaned of ribs and seeds

1 jalapeno pepper, halved and cleaned of ribs and seeds

1 lb of Tomatillos, peeled, rinsed, and quartered

1/2 onion, sliced thin

1/2 cup of fresh cilantro, roughly chopped

3 garlic cloves

1/2 tsp of salt

6-10inch flour tortillas (you can use corn)

3 cups of chicken breast, cooked and shredded

1/2 cup of low-fat cheese optional

Preheat the broiler with a rack about 6" away from the heat element.  Line a baking sheet with foil and mist with cooking spray.  Place the peppers, cut side down on the baking sheet.  Broil for about 10 minutes until the start to soften and blacken.  Set aside to cool then peel.  Then slice into thin strips

In a medium saucepan on medium high heat, place the Tomatillos with enough water to cover.  Bring to a boil and simmer for about 5 minutes.  Then using a slotted spoon add the Tomatillos to a blender with the cilantro, 1/4 of the onion, garlic, roasted jalapeno and salt.  Process until smooth, using the cooking liquid to achieve a medium-bodied sauce.  

Preheat the oven to 350degrees.  Mist a 9"x13" baking dish with cooking spray.  Pour 1/4 cup of the salsa verde in the bottom of the pan.  Then place 2 tortillas, cutting them to cover the bottom of the dish well.  Then layer 1/2 of the shredded chicken and 1/2 of the roasted cubanelle peppers.  Pour another 1/2 cup of salsa verde on top and cover with another 2 tortillas cut to fit.  Layer again with the chicken, peppers, salsa verde, and tortillas.  Pour the rest of the salsa verde over the top of the third tortilla layer and sprinkle the cheese on top.  

Cover with aluminum foil.  Bake for 40 minutes covered and 5 minutes uncovered.  Slice and garnish with cilantro or hot sauce.  Enjoy!