Whole-wheat tortillas, lean chicken, black beans, a flavorful sauce and low-fat shredded cheese come together for a healthy, low-calorie casserole that’s going to wow your guests. The enchilada sauce, which comes from the blog Skinnytaste, is what makes this recipe sing. The adobo chilies, available in the International aisle of your supermarket, in the enchilada sauce are a must – they give the whole dish a smoky, addictive flavor that shouts Mexican. You can go heavier on the chilies for more of a kick – this version is mildly spicy. You’ll have enough enchilada sauce to make a second casserole. Adrienne demoed this at Brookside and Us Botanic garden in February 2015 for our “Hearty Casseroles” series. Thanks to Skinnytaste for the basic recipe, with some adaptations by The Cook Sisters.
For the enchilada sauce:
1 T olive oil
2 garlic cloves, minced
1-2 T chipotle chilis in adobo sauce, pureed
3 C plain tomato sauce
1 t chili powder
1 t ground cumin
1 C chicken or vegetable broth
kosher salt and fresh pepper to taste
For the chicken:
1 t olive oil
1 C diced onion
2 large clove garlic, minced
9 oz (2 breast halves) cooked shredded chicken breast
½ – 1 whole can black beans, drained and rinsed (15 oz)
1/4 C cilantro
1 tsp cumin
1 t dried oregano
1 t chili powder
1/3 C chicken broth
1/2 C plain tomato sauce
8 (7-inch) whole wheat flour tortillas, cut into half-moons
1½ – 2 C enchilada sauce
1 C shredded low fat Mexican cheese
½ C chopped scallions or cilantro for topping
In a medium saucepan, heat olive oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, black beans, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
In a 13×9 inch casserole dish, spread about ½ C enchilada sauce; dip six tortilla halves into the enchilada sauce so they are well coated and arrange on top of sauce in casserole dish; spread half the chicken mixture on top of the tortillas; sprinkle with ½ C shredded cheese. Repeat with remaining tortillas (you may us only six of the eight tortillas), chicken and cheese. Cover eith aluminum foil and bake in 400 degree over 15 minutes; remove foil and bake another 10 minutes until bubbly and golden. Remove from oven and let the casserole sit for 15 minutes before cutting and serving. Garnish with scallions and serve with sour cream.