Chicken Chilaquiles Casserole

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The quest for wellness in 2013 continues….

So far I’ve followed through of my goals for the new year.  I quit the over priced gym, purchased a treadmill for my home, and even started doing P90X.

…..and even still  doing P90X after 2 weeks.  Sometimes I want to slap Tony Horton in the face, especially on the days where you alternate push-ups and pull-ups for an hour.

It would help if I could do a pull up.

I’m also trying to be more conscious of the types of food I’m consuming on a daily basis and attempting to avoid foods that are heavily over processed.  I’m even trying to cut back on a SERIOUS Coke Zero addiction…..

Do they have support groups for Coke Zero addicts?

I’ve been having a blast working my way through a few new Light and Healthy books and one of my recent favorites is this flavorful Mexican chicken casserole.  It’s actually hard to believe that that it’s only 510 calories a serving because it’s delicious!

Start by preheating your oven to 350 degrees and adjusting oven racks to the upper-middle and lower-middle positions. Spread the tortilla wedges on 2 rimmed baking sheets and lightly coat both sides of the wedges with vegetable oil spray.  Bake the wedges until they are lightly browned and begin to crisp, about 8 to 12 minutes.  Flip the tortillas and continue to bake until the chips are fully toasted, about 8 to 12 minutes longer.  Set the wedges aside and increase the oven heat to 500 degrees.

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Combine the chiles, 1 cup of the onions, canola oil, 1/8 tsp of salt in a 12-inch skillet.  Cover and cook over medium-low heat until the veggies are softened, 8 to 10 minutes.  Uncover, increase the heat to medium-high, stir occasionally, and cook until the vegetables are lightly browned, about 4 to 6 minutes longer.

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Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until they start smelling yummy, about 30 seconds.  Stir in the tomatoes with their juice and the chicken broth.

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Pat the chicken breasts dry with paper towel and season with salt and pepper.  Nestle the chicken into sauce and bring to a simmer over medium-low heat, about 5 minutes.  Flip the chicken, cover, and continue to cook until the chicken is cooked through, about 10 to 12 minutes longer.

Transfer the chicken to a plate and when cook enough to handle, shred the meat into bite-size pieces.  Transfer the sauce to a blender or food processor and process until completely smooth, about 1 minute.  Return the sauce to the skillet, season with salt and pepper to taste, and bring to a simmer over medium heat.

Stir in the tortilla wedges and cook in the sauce until they begin to soften, about 2 minutes.  Stir the shredded chicken in and transfer the entire mixture to an 8-inch square baking dish.

Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, about 5 to 10 minutes.

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Stir the sour cream and lime juice together and drizzle over the casserole.   Sprinkle with the remaining onion, remaining cilantro, chopped tomato, and enjoy!

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Seriously.  Yum.

Ingredients

  • 10 (6-inch) corn tortillas, each cut into 8 wedges
  • Vegetable oil spray
  • 2 poblano chiles, stemmed, seeded, and chopped coarse
  • 2 teaspoons canola oil
  • Salt
  • 1/4 cup minced fresh cilantro
  • 6 garlic cloves, minced
  • 2 teaspoons minced canned chipotles in adobo sauce
  • 1 (14.5 oz) can whole peeled tomatoes
  • 3/4 cup low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed
  • Pepper
  • 3 oz crumbled queso fresco or feta cheese (about 3/4 cup)
  • 3/4 low-fat sour cream
  • 1 tablespoon fresh lime juice
  • 1 tomato, cored, seeded, and chopped medium

Serve 4

Nutritional Info

Per Serving:

  • Calories: 510
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Cholesterol: 110 mg
  • Carbohydrates: 51g
  • Protein: 47 g
  • Fiber 6 g
  • Sodium: 700 mg

Original Recipe, Chicken Chilaquiles Casserole, America’s Test Kitchen: Light and Healthy 2011

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Tags: , , , , , , ,

Categories: Light and Healthy, Poultry, Recipes

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One Comment on “Chicken Chilaquiles Casserole”

  1. January 28, 2013 at 12:57 am #

    I know that chilaquiles is usually something that you eat for breakfast and beer isn’t but just in case your looking for a great beer to go with the best looking chilaquiles that you have made follow my blog

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