I used to be a total summer girl, but fall has really been growing on me as I’ve gotten older. Maybe it’s because of the fact that we have yet to have any truly bitter cold days. I also haven’t had to scrape ice off of my windshield in the wee hours of the morning quite yet. *knock on wood*. Unfortunately, I know that time will inevitably come, most likely sooner than later. It is going to hit all of us like a ton of bricks. Until then, I am going to soak up the rest of this beautiful “fall” weather we have been having, as well as continue to eat all the pumpkin-flavored things I possibly can.
Why I Love Mexican Food
The recipe I am about to share with you is not necessarily a “fall” inspired recipe. It is more of an anytime recipe, which I happen to like. Did I mention it’s Mexican? I don’t know if you guys have noticed, but I am a little obsessed with Mexican food. It never disappoints! I especially love that it is always pretty easy to make Mexican dishes healthy. Making simple swaps such as brown rice for white rice, whole grain tortillas for white flour tortillas, plain Greek yogurt for sour cream, and adding beans and/or lots of veggies can really up the nutritional value. This helps me enjoy them that much more. I just love it when food tastes good and happens to be good for me. It’s a win-win!
My mom & I decided to swap plain Greek yogurt for sour cream in this recipe. We also added lots of extra veggies, because you can never have too many!
I have a feeling this dish will be made on a very regular basis when Ethan and I get married. (Update now that we are married: I was correct.)
Why this Chicken Enchilada Bake is part of our regular meal rotation:
- It is freaking delicious
- Incredibly easy to make
- Makes BOMB leftovers for work lunches
This recipe was inspired by a recipe we found by Kraft Foods. I hope you all love this version as much as my family does!
Healthy Southwest Chicken Enchilada Bake
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- Chili powder, garlic powder, paprika, cumin and black pepper
- 1 red bell pepper chopped
- 1 1 green bell pepper chopped
- 1 medium yellow onion chopped
- 1 15 oz can no-salt-added black beans drained and rinsed
- 1 cup frozen whole kernel corn
- 12 6-inch yellow corn tortillas
- 1 cup chunky salsa of choice
- 1.5 cups Mexican finely shredded cheese
- 1 cup plain Greek yogurt
- Optional Toppings: Cilantro, avocado slices, tortilla chips, shredded lettuce, additional salsa, etc.
Preheat oven to 400 F. Spray a 9×13 inch baking pan with non-stick cooking spray and set aside.
Add cut up chicken, peppers and onion to a large skillet. Season with various spices (chili powder, garlic powder, cumin, and black pepper). Cook over medium heat for about 10 minutes, stirring frequently, or until chicken is cooked. Then stir in salsa, beans and corn until well-combined and heated throughout.
Arrange 6 corn tortillas on the bottom of the 9×13 inch pan, then layer half of the chicken and veggie mixture, half of the Greek yogurt, and half of the cheese. Spread evenly across the top. Add another layer of 6 corn tortillas; then repeat layers of remaining ingredients. Add additional cheese on top layer, if desired.
Cover pan with foil and place in the oven for 30 minutes. Remove foil after 30 minutes, then bake for an additional 10 minutes (40 minutes total or until heated throughout and slightly browned on top).
Serve immediately with desired toppings. Store in an airtight container in the refrigerator for up to 3 days.
Credit: This recipe was adapted from an original recipe by Kraft.
Follow Shanna Hutcheson @wellnessforthewin