Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(2)

Chicken Enchilasagna

By: The Most Decadent Diet Ever! Cookbook by Devin Alexander

Rate This Article

Comment On This Article

Chicken Enchilasagna by Theresa Raffetto

For a guilt-free enchilada recipe that's to-die-for check out this amazing dish! Featured in The Most Decadent Diet Ever! Cookbook by Devin Alexander, this is unlike other enchilada recipes out there. So good!

Serves: 4

Cooking Time: 40 min

Ingredients
  • 2 teaspoons salt-free Mexican or southwest seasoning
  • 2 teaspoons lower-sodium burrito seasoning or taco seasoning
  • 1 1/4 pounds boneless, skinless chicken breasts, visible fat removed
  • olive oil spray
  • 1 1/4 cups canned traditional mild enchilada sauce
  • 4 ounces finely shredded Cabot's 75% Light Cheddar cheese, or your favorite low-fat cheddar (about 2 cups)
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup sliced black olives, drained
  • 2 tablespoons canned green chiles, chopped and drained
  • 8 (6-inch) white or yellow corn tortillas
  • 1 cup canned medium green chile enchilada sauce
Instructions
  1. Preheat a grill to high.
     
  2. Preheat the oven to 450 degrees F.
     
  3. Mix the Mexican seasoning and burrito seasoning in a small bowl.
     
  4. Rub the mixture evenly over the chicken breasts to cover them.
     
  5. Lightly mist both sides of the breasts with spray. Let stand for 10 minutes, and then place the breasts side by side on the grill.
     
  6. Turn the heat to medium, if possible, and grill for 3 to 5 minutes per side, or until no longer pink inside. Let stand for 5 minutes.
     
  7. Meanwhile, combine the enchilada sauces in a medium bowl and mix until well combined. Set aside.
     
  8. Mix the cheese, cilantro, olives, and chiles in a second medium bowl. Set aside.
     
  9. Coarsely chop the chicken breasts. Cut or tear each tortilla into about 9 roughly even pieces.
     
  10. Spread 1/2 cup of the enchilada sauce in the bottom of an 8 X 8-inch glass or ceramic baking dish.
     
  11. Cover the sauce evenly with about a third of the tortilla pieces. Then sprinkle about half of the chicken over them.
     
  12. Pour about 2/3 cup of the sauce evenly over that. Then sprinkle a third of the cheese mixture over that.
     
  13. Repeat layering with half of the remaining tortillas, the remaining chicken, 2/3 cup of sauce, then half of the remaining cheese mixture.
     
  14. Follow that with another layer of the tortillas, then the remaining sauce, then the remaining cheese mixture.
     
  15. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes.
     
  16. Then remove from the oven and let stand for 10 minutes. Cut into 4 or 8 pieces and serve immediately. 
Nutritional Information

Each 2-Decadent-Disk portion ( 1/8 casserole) has: 201 calories, 23 g protein, 16 g carbohydrates, 5 g fat, 1 g saturated fat, 46 mg cholesterol, 2 g fiber, 531 mg sodium

Each 4-Decadent-Disk serving ( 1/4 casserole) has: 401 calories, 46 g protein, 32 g carbohydrates, 9 g fat, 2 g saturated fat, 92 mg cholesterol, 4 g fiber, 1,063 mg sodium

Notes

Get to know the author of this recipe and see more recipes featured by her with this Q&A with RecipeLionBlog!

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com