Single Skillet Tex Mex Chicken

Craving tex mex food but wanting to keep it healthy? Look no further! The simple, yet super flavorful salsa gives this casserole a kick that is addicting!

Chicken Enchilada Casserole Recipe

Chicken Enchilada Casserole   Save Print Prep time 20 mins Cook time 15 mins Total time 35 mins   Serves: 4-6 Ingredients

• Cooking spray
• 1 rotisserie cooked whole chicken
• ⅓ cup chopped fresh cilantro, divided
• 1 cup frozen corn kernels, thawed
• ⅓ cup (3 ounces) ⅓-less-fat cream cheese, softened
• ½ teaspoon ground red pepper
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups chopped onion, divided
• 6 garlic cloves, minced and divided
• 1 cup fat-free, lower-sodium chicken broth
• ⅔ cup salsa verde
• ¼ cup water
• 2 tablespoons chopped pickled jalapeño pepper
• 9 (6-inch) corn tortillas
• ¼ cup (1 ounce) shredded sharp cheddar cheese

Instructions

1. Preheat oven to 425°.
2. Shred chicken and discard of the bones, Place chicken in a medium bowl. Add 1½ tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken and toss to combine.
3. Place a large ovenproof skillet on medium-high heat. Add ½ cup onion, sauté 5 minutes, stirring occasionally. Add 3 garlic cloves and sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture and stir to combine.
4. Combine remaining 1½ cups onion, remaining 3 garlic cloves, broth, salsa, ¼ cup water, and jalapeño in a medium saucepan over medium-high heat and bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat and let stand 10 minutes. Carefully pour mixture into a blender, then add 2 tablespoons cilantro. Process until smooth.
5. Heat a large skillet over medium-high heat. Add 2 tortillas and cook 1½ minutes on each side. Remove tortillas from pan, then repeat procedure with remaining tortillas. Cut tortillas into quarters.
6. Spread ½ cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas, then sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.