Chicken Enchilada Bake

Wednesday, February 08, 2017

Ok y'all, seriously this is one of my FAVORITES. Chris asks for it at least once a month and it makes great leftovers! It would also make for a great meal prep for the week :) Mexican food is delicious. There's no denying that! But often times these meals are packed with process carbohydrates and high in bad fats (especially down here in South Texas). This dish is the perfect way to get your enchilada fix without all the extra grease that it traditionally comes with! Try it out, you won't regret it.


For full recipe + printable version, scroll to the bottom.

First things first, you have to cook the chicken. If you're in a time crunch, I have found boiling the chicken to be the fastest and the easiest to shred. If you have some time to spare, I recommend seasoning the chicken breast with some salt, pepper, cumin and chili powder and baking it. This give the chicken a more "roasted" flavor. Once the chicken has reached and internal temperature of 160F (or you cut it and its not longer pink), take two forks (of your hands!) and shred the chicken into bite size pieces. 



When cooking grains, I love substituting chicken broth for water. It makes the quinoa so much more flavorful! 




This recipe has been Cricket + Hazel approved. 

Top with your favorites! My favorites are avocado, lime, green onions and freshly chopped romaine. 



Ingredients:

  • 2 chicken breasts, shredded
  • 2 servings Quinoa or brown rice or grain of choice
  • (i used a quinoa/brown rice blend this time)
  • 2 cans enchilada sauce (20 oz total)
  • 1 can diced green chiles (4.5 oz)
  • 1 can reduced sodium black beans, drained and rinsed
  • 1/2 yellow onion, diced
  • 1/2 tbsp minced garlic (fresh or jarred) 
  • 1 cup reduced fat shredded Mexican cheese
  • Olive oil
  • ~ 1 tsp chili powder
  • ~ 1/2 tbsp cumin
Optional: 
Avocado
Tortilla chips
Spinach 

Directions:

  1. Pre-heat oven to 375 degrees F
  2. Cook chicken (boil, bake, stove top--whatever you prefer!)
  3. Prepare quinoa or brown rice, as directed on box and put aside
  4. While chicken and grain of choice are cooking, dice the onions and prepare garlic
  5. Shred chicken
  6. In a large pot or pan, cook the onion and garlic in olive oil until onions are clear.
  7. Add the chicken, grain, enchilada sauce, diced chiles, beans, 1/2 cup shredded cheese, cumin and chili powder.
  8. Cook for about 5-8 minutes, then put in baking dish and add remaining cheese.
  9. Bake for 15-20 minutes

ENJOY!!


xoxo, 
CMR

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