Last week, the weather in Ohio was…terrible. It was damp and wet, and no where near summer temperatures. I was craving comfort food, and this came to mind, as I had just organized my recipe binder of tear-outs from the many food magazines I peruse each month.
I was especially intrigued by the amount of onion in this recipe, which I consider to be a very good thing. Onion is a relatively cheap, very flavorful, and versatile ingredient. I’m not sure the dish would be the same without it.
I wouldn’t say this dish was “easy” to make – but not difficult, either. The hands-on time is about 35-40 minutes, which I still find to be reasonable…even for a work night. The portion is plentiful and the dish reheats beautifully.
Chicken Enchilada Casserole very slightly adapted from Cooking Light, March 2011
1 lb boneless, skinless chicken breasts
1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 tsp ground red pepper
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
2/3 cup salsa (verde or red)
1/4 cup water
2 Tbsp pickled jalapeno pepper, chopped
9 (6-inch) corn tortillas
1/2 cup (2 ounces) 2% cheddar cheese, shredded
Preheat oven to 425 F.
Boil several cups of water in a large sauce pan. Add chicken and boil to cook through. Once cooked, shred using 2 forks. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
Return sauce pan to medium-high heat. Add 1/2 cup onion; saute 5 minutes, stirring occasionally. Add 3 garlic cloves; saute 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeno in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425 F for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro. Yield: 4 large servings.
Nutrition Information (per serving): 442 calories; 10.5 g. fat; 80 mg. cholesterol; 835 mg. sodium; 49.5 g. carbohydrate; 7 g. fiber; 38 g. protein
Result: Delicious! I loved this meal! This would qualify as comfort food in my book, but in a healthy take on comfort food 🙂 You could certainly spread this recipe to feed more by adding additional corn or black beans. Similarly, you could omit the chicken and add pinto beans and/or black beans.
Money Matters: The chicken breast were organic, purchased on sale for $3.99/lb. The cilantro used was about 1/2 of a bunch ($0.25), the corn was bought on sale for $1 for 2 cups (frozen, Kroger brand). The cream cheese was $0.22/ounce, for a total of $0.66. The onions (1 1/2 used) were $1.99/lb (ouch!) for a total of $1.50. The corn tortillas for a HUGE pack were $2.19 and we used 20% of them for a total of $0.43. The shredded cheese we buy on sale (Kraft) when Kroger holds their 3 for $5 sale, making the cost per ounce $0.21. The total cost of the recipe was $9.49 making the cost per serving $2.37.
Luckily, the weather has warmed up since this dish was made last week. But I’m not one to shun comfort food at any point in the calendar year, no matter what the weather!
Question: Are casseroles a fall/winter only item in your kitchen?
Bring on summer,