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
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.
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
For more recipes, or Health and Fitness tips, go to:
No comments:
Post a Comment