THIS IS THE MOTHER OF ALL DINNER’S.
It’s a big deal for me to say that something is “Colton approved”, but to say it’s also “Dad approved” is an even bigger deal. The man soaks his barbecue sausage in brown sugar and maple syrup for crying out loud. It’s delicious, but I think my waist grew two sizes just thinking about it.
This Hatch Chili Enchilada Casserole he loved though, which makes me happy because it’s a great healthy recipe that will last you for the week.
I found the original recipe while wandering through Central Market one Sunday. You know, having lunch by trying all of their samples…..but that’s when I tried this one! They featured this dish during their Hatch Chili Festival, which is one of my favorites that Central Market puts on.
& let me tell you, this dish does not disappoint.
Me, being a health nut, I immediately grabbed the recipe card & went home to figure out a way to transform the recipe into a healthy (ier) one!
1 Container Hatch Green Chili Salsa Roja (Central Market)
1 cup Mild Shredded Cheddar Cheese (365 Organic)
2 Large Chicken Breast (I bought mine pre-marinated)
35 Central Market Yellow Corn Tortilla (40 calories each)
1 Yellow Onion
1 Green Bell Pepper
4 Cups Baby Spinach
1 Cup Chopped Portabello Mushroom
1/4 cup fresh cilantro
1 tsp cumin
1 Large Tomato
Preheat the oven to 350 degrees.
For the chicken – Season chicken to liking. In a large skillet add 1 TBS of coconut or olive oil. Put the heat on high & let it simmer. Once it is hot, add the chicken breasts. Let them simmer on high heat for 1 minute. After the minute, reduce heat to low, flip over the chicken breast, put the top on, and then let it cook for 20 minutes. During this time, DO NOT take the lid off. This is very important. Once the 20 minutes is over, remove chicken to cutting board, let cool & then shred.
For mixture- While the chicken is cooking, chop the onion, bell pepper, cilantro & tomato. Once you remove the chicken from the skillet, add the onions, bell pepper & mushrooms into the skillet for 3 minutes on medium heat to soften them. Then add the green chili enchilada sauce, tomatoes, cilantro, cumin & shredded chicken into the skillet. Bring to a simmer and cook for about 6 minutes.
For the Casserole- Once the mixture is done simmering, cover the bottom of the casserole dish with the corn tortillas. On top of the tortillas, add the chicken mixture. On top of the chicken mixture, sprinkle fresh spinach. Then on top of the spinach, sprinkle the cheese. Repeat until you have hit the top of the casserole dish.
Cover with aluminum foil. Bake for 30 minutes. Uncover, sprinkle, with the remaining cheese ,and bake another 5 minutes or until the cheese melts. Let cool for 10 minutes before serving. Cut into squares and serve.
Nutrition: Servings: 12; Calories: 258; Fat: 6.1; Carbs: 37.6; Protein: 13.5; Sugar: 3.4