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Clean Eating Chicken Enchilada Bake

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Everyone is asking for this healthy Chicken Enchilada Bake

Chicken Enchilada Bake

Servings : 8 servings

Ingredients

  • 1.5 lbs boneless skinless chicken breasts about 3 large breasts
  • 1 Tbsp extra virgin olive oil
  • 1 each onion diced, or 1 cup frozen diced onion
  • 1 Tbsp bottled minced garlic
  • 1 cup beer non-alcoholic beer is fine
  • 1/4 tsp cayenne pepper or more, to taste
  • 2 can diced tomatoes 14.5 oz each
  • 5 each green onions thinly sliced, divided
  • 1 can black olives 6 oz, drained and sliced, divided
  • 2 can diced green chiles 4.5 oz each
  • 5 Tbsp whole wheat flour or brown rice flour, for gluten free
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 2 cup milk
  • 8 oz cheddar jack cheese grated, or pre-shredded mexican blend cheese
  • 6 each corn tortillas 6 inches, cut in half
  • sour cream for serving, optional
  • salsa for serving, optional

Instructions

  • Cook chicken:
    Stovetop: bring large pot of water to a boil. Add chicken. Cook 20 min or until no longer pink. Shred chicken* and set aside.
    Instant Pot: add 1 cup water to the bottom of the insert. Add trivet. Place chicken on trivet. Lock lid; set valve to sealing. Program for poultry. Allow for NPR. Open lid, remove chicken, and shred with two forks*. Set aside.
    (*You can also shred chicken easily with a stand mixer.)
  • Heat oil in a large skillet. Add diced onion and garlic. Cook, stirring occasionally, 5 minutes. Add chicken, beer, cayenne, and tomatoes. Cook until liquid evaporates, about 20 minutes. Stir in half the olives and half the green onions.
  • Preheat oven to 350.
  • Combine flour, salt, cumin, and coriander. Add mixture to a medium saucepan over medium heat. Slowly whisk in milk, a little at a time, incorporating each addition before adding more. Bring to a simmer, stirring frequently. When mixture thickens, remove from heat.
  • Spray 2.5 quart casserole dish with cooking spray. Add 1/2 cup flour mixture to the bottom of prepared dish. Top with 4 tortilla halves. Add 2 cups chicken mixture. Add about 1/2 -3/4 cup cheese.
    Add 1/2 cup flour mixture, 4 tortilla halves, and 2 cups chicken mixture. Top with 1/2-3/4 cup cheese.
    Repeat layers one more time, ending with flour mixture.
  • Bake at 350 for 40 min. Remove from oven and top with remaining cheese, remaining olives, and remaining green onions. Let stand 5-10 min to melt the cheese topping. Serve with sour cream and salsa.

To Freeze

  • Make casserole as directed. Freeze.
  • To cook after freezing: thaw at least 24 hours in the refrigerator. Bake at 350 for 1 hour or until heated through.
Tried this recipe?Let us know how it was!
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