Enchilada Casserole with Homemade Green Sauce

Yesterday I was struck with the inspiration to make enchiladas.  But not just any enchiladas.  I wanted a healthy enchilada casserole (meaning it’s layered rather than rolled) with a green sauce and I wanted to make homemade corn tortillas.  Spoiler alert: I didn’t make the homemade tortillas. 

 While searching online for some different recipes, I found one for a homemade green enchilada sauce.  Feeling ambitious, I decided to make it.  I made the sauce last night and it turn out well.  The recipe is from Our Best Bites and it is delicious.  Side note: you can use this sauce for more than just enchiladas.  It would taste great even as just a salsa with tortilla chips.

Tonight I made the enchiladas.  As I said, I had originally planned to make homemade corn tortillas.  That plan failed when I couldn’t find masa at the grocery store, so I bought corn tortillas instead.  I’m glad I didn’t end up making it, I think it was a little too much to do after work.  I would like to try it though when I have more time.

I started by cooking and then shredding the chicken breast.  On the stove I mixed the chicken with some low-fat plain greek yogurt, reduced fat cheddar cheese, oregano, and black pepper to the skillet.  I cooked that until the cheese melted.  Important note about the cheese: the recipe I was adapting for a healthier enchilada called for reduced fat cheddar cheese, which I used and it worked great.  I do not recommend using fat free cheese.  I can tell you from experience that the fat free type does not melt well. 

I then added the green sauce, chili powder, and black beans.  I cooked this for a while because it was watery and I thought it might thicken up.  It didn’t really thicken, but in the end it worked out okay because I was able to scoop up the mixture and strain some of the watery sauce out. 

I put a thin layer of green sauce on the bottom of my 9x13 casserole dish.  I then put a layer of corn tortilla down, covering the whole bottom.  I did this by cutting the tortillas in half and put the flat ends along the edges of the dish.  They were overlapped in places.  I scooped out the chicken mixture and put that on top of the tortillas.  I used most of it, stopping when it was getting close to the top.  As I said, I tried not to use too much of the extra liquid.  I put another layer of corn tortillas on top, followed by another layer of green sauce and cheese.  It was then ready to stick in the oven. 

It turned out yummy and the fact that it’s healthy makes it even better!  I can’t wait to have leftovers tomorrow. 

P.S.  In my excitement to try the dish I didn't get a good picture of the finished enchilada.  I know my picture of a half eaten casserole doesn't look as appetizing but it tasted great.  Next time I'll get a better picture. 

Enchilada Casserole with Green Sauce Recipe

Ingredients

4 Chicken Breasts (skinless and boneless)

2 Cups (or 2 single servings) of plain low-fat greek yogurt

4 Cups shredded reduced-fat cheddar cheese

½ tsp dried oregano

½ tsp ground black pepper

4 Cups green enchilada sauce

1 tbsp chili powder

1 can (15 ounces) of canned black beans

15-18 (approx) corn tortillas

Directions

Preheat oven to 350° F.

Broil chicken in the oven until cooked thoroughly, about 10 minutes each side.  There should be no pink remaining inside.  Shred or cube chicken.  In a large skillet on the stove, mix the chicken, greek yogurt, 2 cups of cheddar cheese, oregano, and ground black papper.  Heat on medium for about five minutes, until cheese is melted.  Add 2 cups of green sauce, chili powder, and black beans. 

Spread thin layer of green sauce on the bottom of a 9x13 casserole dish.  Layer corn tortillas on top.  Spoon chicken and cheese mixture on top of tortillas.  Sprinkle on 1 cup cheddar cheese.  Add another layer of corn tortillas.  Top with a layer of green sauce and 1 cup of cheddar cheese. 

Bake, covered, for 20 minutes.  Uncover and bake for an additional 10 minutes.  Let cool before serving. 

(Recipe adapted from allrecipes.com)