Chicken Enchilada Casserole
HAPPY FRIDAY!! I usually don’t like to post on Fridays but I cannot wait to share this with you!
Each year at Christmas my sister ends up sending me home with something that she has made and canned during the summer. This past Christmas it was some yummy salsa (which disappeared quickly!), some apricot jam, mixed-berry jam, and jalapeno jam. Well, we’re down to the jalapeno jam. I have been dying to use it for something, but just couldn’t put my finger on it.
Chef Daman sent me this recipe a while back and I have been trying to get to it because it sounded so delicious. So this week I had some time to make dinner and decided to try it. One of the ingredients is “pickled jalapeno peppers.” I don’t know about you but that is not something I keep on hand regularly. Nor have I ever had them. I immediately thought of the jalapeno jam that has been haunting me from the pantry. How far off could the tastes be?
If you have never tried jalapeno jam I just want to say that I instantly fell in love with this new (to me) taste! It is deliciously sweet, as you would expect a jam to be, and then the heat hits you at the back of the throat. Honestly, I’m in love with it.
- Note to my sister: you better get to canning because I’m going to need more of this!
So back to the recipe. I made a few adjustments to ingredients based on other items I already had in the pantry. I used a smoky, chipotle salsa rather than the salsa verde, sour cream in place of the cream cheese, and I used flour tortillas in place of corn tortillas. Sorry folks, corn tortillas are for TACOS. Just sayin’.
- Cooking spray
- 2 boneless, skinless chicken breasts
- 1/3 cup chopped fresh cilantro, divided
- 1 cup canned corn kernels, drained
- 2/3 cup black beans, drained
- 1/3 cup reduced-fat sour cream
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped red onion, divided
- 6 garlic cloves, minced and divided
- 1 cup fat-free, lower-sodium chicken broth
- 2/3 cup salsa verde (or your favorite salsa)
- 1/4 cup water
- 2 tablespoons jalapeño jam (or chopped pickled jalapeño pepper)
- 3 (12-inch) flour tortillas cut into quarters
- 1/4 cup shredded sharp cheddar cheese
- Preheat oven to 425°F.
- Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4-6 minutes on each side, until cooked through and juices run clear. Remove chicken from pan; let stand 15 minutes. Prepare sauce while the chicken cools. Then, shred or dice chicken into a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 6 ingredients (through black pepper) to chicken; toss to combine.
- Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
- Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño jam in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender (or use an immersion blender); add 2 tablespoons cilantro. Process until smooth.
- Cut tortillas into quarters.
- Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 4 tortilla quarters over salsa mixture. Spoon one third of chicken mixture over tortillas. Repeat making three layers. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425°F for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.
- You can also boil the chicken in salted water while you prepare the sauce.
- Drizzle with salsa and a dollop of sour cream if desired.