Chicken Enchilada Casserole

Oh my wow. This is definitely one of my favorite new recipes so far!! Yum. I'm craving it right now as I write this. Making this in casserole form was so much easier than traditional enchiladas. I'm all about easy. Also, I'm a little lazy Haha. So here you go! Super easy AND DELICIOUS chicken enchilada casserole!

Ingredients

1 cup low sodium chicken broth 

(y'all every time i try to type broth, it ends up as brother and I always have to correct myself)

1 tsp unflavored gelatin

(I know you're thinking WHAT??? right now. Don't worry. It doesn't turn out weird. Just trust me)

1 tbsp olive oil

1 cup chopped onion

1/2 medium jalapeno, seeds and ribs removed, chopped

4 cloves garlic, finely chopped

1/2 tsp sea salt

2 tbsp FIXATE Taco Seasoning

1 cup tomato puree

2 tbsp cornstarch + 2 tbsp water (to make slurry)

1 1/2 cups cooked shredded chicken breast

4 (6-inch) corn tortillas

1/2 cup shredded cheddar-jack cheese

Preparation
1. Sprinkle broth with gelatin. Set aside.
2. Heat oil in medium nonstick skillet over medium-high heat
3. Add onion and jalapeño. Cook, stirring frequently until onion is translucent.
4. Add garlic. Cook, stirring frequently, for one minute.
5. Add salt, taco seasoning, tomato puree, and broth. Bring to a boil, stirring frequently. Reduce heat to medium-low. Gently boil, stirring frequently for five minutes.
6. Add cornstarch flurry. Cook, stirring frequently, for one minute or until thickened.
7. Combine 2/3 cup sauce with chicken in a medium bowl.
8. Preheat oven to 425 degrees
9. Place 2/3 cup sauce in the bottom of casserole pan
10. Heat medium skillet over medium high heat
11. Cook tortillas for 10 seconds on each side
12. Place a layer of tortillas on the bottom of the casserole dish
13. Put chicken and sauce mixture over tortillas
14. Make another row of tortillas over chicken and sauce mixture.
15. Sprinkle cheese on top of tortillas
16. Bake for 10-12 minutes or until cheese is melted and bubbling.

If you are following Beachbody's Portion Fix Containers, here is your container count for two enchiladas: 

1/2 Green, 1/2 Purple, 1 Red, 1 Yellow, 1 Blue, 1.5 tsp

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Chicken Parmesan with Spaghetti Squash

I'm going to make a confession. This was the first time that I tried spaghetti squash. Gasp!! I know! And it was amazing!!! My ten year old son, who is super picky, even ate a full helping! I told him it was just a different kind of spaghetti so he would at least try it. He ended up figuring out what it really was - "the guts of the squash" - but he enjoyed it. He ate his spaghetti squash with a little bit of butter and parmesan and I ate mine with spaghetti sauce. Both good!! Easy way to cut some carbs by replacing regular pasta.

There are a few steps to this recipe so this could work two ways. One, you need a little more time to make this dinner. Two, do the first two steps ahead of time (or another day) and then toss together on dinner night!

Dinner Serves 4

Step 1. Oven Fried Chicken

Ingredients

2 tbsp pine nuts

1 tbsp corn meal

1/2 tsp each of onion powder, garlic powder, ground black pepper, ground cayenne pepper, dried oregano leaves, dried thyme leaves, baking powder

1/4 tsp sea salt

1/2 cup flour

2 tbsp grated parmesan cheese

1/2 cup buttermilk (can also use regular milk)

1 large egg white

16 oz boneless skinless chicken breast

Preparation

Preheat oven to 425 degrees. Place pine nuts and corn meal in food processor and pulse until finely ground. Combine pine nut mixture with onion powder, garlic powder, black pepper, cayenne pepper, oregano, thyme, baking powder, flour, and cheese in a shallow dish. Set aside. Combine buttermilk and egg whites in separate shallow dish. Whisk to blend. Heat oil in medium skillet over medium heat. While heating, soak chicken in buttermilk mixture then dredge in pine nut mixture. I like to literally pack on the pine nut mixture so I get a nice solid coat. Add chicken to skillet and cook 3-4 minutes on each side. Transfer chicken to baking sheet and finish cooking in oven until no longer pink in the center. 

Step 2. Homemade Tomato Sauce

Ingredients

2 tbsp olive oil

1 medium onion, chopped

4 cloves garlic

3 oz tomato paste

1/4 cup red wine (more if you're going to drink some too ;) )

2 - 28 oz cans of whole peeled tomatoes, pureed

2 tbsp sugar

1 tsp sea salt

1/4 tsp ground black pepper

3 oz parmesan cheese

3 tbsp fresh basil

Preparation

Heat oil in medium saucepan over medium high heat. Add onions and cook until translucent. Add garlic and tomato paste, stir for only a couple minutes so it does not burn. Add wine and stir consistently for 2-3 minutes. Add tomatoes, sugar, salt and pepper. Bring to a boil, stirring frequently. Reduce heat to low and boil gently for 2-3 minutes. Add parmesan cheese and let cook for one hour. After an hour, add basil.

Step 3. Chicken Parmesan!!!

Ingredients 

Oven Fried Chicken

Homemade Tomato Sauce

1 tbsp shredded mozzarella cheese

1 tbsp shredded parmesan cheese

1 cup cooked spaghetti squash

Preparation

Preheat oven to 350 degrees. Place oven fried chicken in medium baking dish. Top with homemade tomato sauce and cheeses. Cover with foil and bake for 7-10 minutes or until cheese is bubbly and chicken is heated through. Serve with spaghetti squash

If you are following portion fix containers, here is your container count per serving:

2 green, 1 red, 1/2 blue, 1 orange, 1 1/2 tsp

For more recipes or health and fitness tips, visit Fitness, Food and Fun at 

fb.me/beachbodyfitnessfoodandfunbymegan