Chicken Enchiladas (eat one casserole and freeze the other!)
Chicken Enchiladas (eat one casserole and freeze the other!)
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  • cook: 0 hr
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  • Summary

    Preheat the oven to 275 degrees F. Wrap corn tortillas in foil and warm in the oven while you prepare everything else. Shred cooked chicken using forks. Mix in 3 tablespoons tomato paste, ½ cup grated cheese, rice, frozen corn kernels (no need to defrost them), 1 teaspoon chili powder, and 1 teaspoon ground cumin. For the sauce combine 3 cups tomato sauce, cayenne pepper, ½ teaspoon cinnamon, 1 ½ teaspoons chili powder and heat through, keeping warm until needed. Remove tortillas from oven and switch on broiler to high. Now with most enchilada recipes you have to individually wrap up each tortilla with the filling, but why go through all of that effort when you can just layer it like lasagne and the end result still tastes the same? Using two separate square or round baking dishes start to distribute the ingredients in the following order: 1. Sauce (spread a little out on bottom of baking dishes), 2. Tortilla layer (I used 2 for each tortilla layer), 3. About a quarter of chicken mixture (for each dish), 4. More sauce, 5. Another tortilla layer, 6. The rest of chicken mixture, 7. Another tortilla layer, 8. The last of the sauce, 9. Grated cheese on top. Now, for the extra casserole that you are going to freeze go ahead and stop here. Cover it, label it, and throw it into the freezer. When you decide to defrost it later then you can pick things back up with the last broiling step below (after it has been defrosted). Put the casserole under the broiler and broil for about 5 minutes or until the cheese melts and it is heated through. Serve with cilantro, avocado/guacamole and enjoy!

    Ingredients

    • 12 whole-grain corn tortillas
    • 1 “all natural” rotisserie chicken from Earth Fare (or similar store) or boil your own raw whole organic chicken or 4 chicken breasts
    • 1 cup of cooked brown rice
    • 1 cup of frozen corn kernels
    • 3 tablespoons organic tomato paste
    • 1 teaspoon + 1½ teaspoons chili powder
    • 1 teaspoon ground cumin
    • 3 cups organic canned tomato sauce (with no salt added if you can find it)
    • 1 – 2 teaspoons cayenne pepper (depending on if you like a little spice)
    • ½ teaspoon ground cinnamon (We prefer fresh.)
    • 1½ cups grated Monterey Jack cheese
    • Optional: sour cream, cilantro, avocado or guacamole

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 197 % Daily Value *
    • Total Fat: 15 g 23.33%
    • Saturated Fat: 2 g 7.93%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1136 mg 47.33%
    • Calcium: 31 mg 3.09%
    • Potassium: 560 mg 15.99%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.71%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 4 g 17.34%
    • Sugar: 10 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 17.22%
    • Vitamin C 24.61%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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