A Lighter Chicken Enchilada Casserole

1 serving chicken enchilada casserole + spinach salad

Here is a recipe for a delicious casserole I recently found in cooking light magazine. The ingredients are minimal, but the prep may take about an hour. I paired this with a cup of fresh spinach and baby carrots. I did not add any salad dressing to the spinach as the casserole is so flavorful. Try it! Very satisfying comfort meal!

Ingredients:
4 bone-in chicken thighs, skinned (I like bone-in chicken thighs because they tend to be cheaper than boneless chicken thighs)
1/3 cup fresh cilantro, divided
1 cup frozen corn kernels, thawed (optional: use 1 fresh corn on the cob)
1/3 cup (3 ounces) 1/3 less-fat cream cheese, softened
1 cup fresh spinach
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, low sodium chicken broth
2/3 cup salsa
1/4 cup water
2 tablespoons chopped pickled jalapeno pepper (this is optional, if you don't like spicy, omit it!)
9 corn tortillas, (about 6-inch)
1/4 cup (1 ounce) shredded cheddar cheese

Directions:

• Preheat oven to 425 degrees
• Saute chicken over medium high heat on a medium, nonstick skillet pan, for about 4 minutes on each side
• Place chicken on lined cookie sheet and bake for 10 minutes or until done
• Remove chicken from oven and let stand for about 15 minutes
• Remove meat from bones; shred. Discard bones.
• Place chicken in a medium bowl. Add 1.5 tablespoons cilantro, spinach, corn, cream cheese, red pepper, cumin, and black pepper to chicken. Toss to combine.
• Saute 1 cup chopped onions with 2 garlic cloves, minced. Saute for about 5 minutes.
• Add saute onions to chicken mixture
• Bring chicken broth, salsa, water and remaining garlic cloves to a boil. Reduce to medium heat. Continue to heat for 15 minutes. Allow mixture to cool for about 10 minutes.
• Place broth mixture in blender and blend until smooth (or slightly chunky)
• Heat tortillas in medium saute pan. (I usually run the tortilla under water and allow the pan to become really hot before placing the tortilla on the pan) Cook for about 1.5 minutes on each side
• Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange tortillas over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas. 
• Sprinkle evenly with cheddar cheese
• Bake at 425 degrees for 15 minutes or until cheese brown and bubbly. Top with cilantro

Yields 4 servings. 

Nutrition Facts per 1 serving (about 1 3/4 cup)

Calories: 371 Fat: 12.4 g. Saturated Fat: 5 g. Carbohydrates: 45 g. Sodium: 750 mg. Fiber: 5 g. Protein: 23 g.