Healthy Mexican?!?!
Hola! This morning I woke up in the mood for a Mexican dinner. My mother is from Mexico and enchiladas are her specialty (and my favorite!). They were on my mind for dinner, but I decided to venture out for a healthier option. Where I’m from in Texas “King Ranch Casserole” is pretty popular. It’s basically an enchilada casserole. I found the recipe and tailored it for a healthier version. Here’s what it included:
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- olive oil
- 3 cups chopped cooked chicken ( I boiled boneless skinless chicken breasts)
- 1 (10 3/4-ounce) can red. fat, low sodium cream of chicken soup, undiluted
- 1 (10 3/4-ounce) can red. fat, low sodium cream of mushroom soup, undiluted
- 1 (10-ounce) can diced tomato and green chiles (undrained)
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder ( or crushed clove of garlic)
- 1/4 teaspoon pepper
- 16 (6-inch) corn tortillas
- 2 cups (8 ounces) reduced fat shredded Cheddar cheese, divided
Drizzle about 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté onion and bell pepper 5 minutes or until tender (add garlic if using fresh clove). Stir in chicken and all other ingredients except for the tortillas; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
The great thing about this dish is that you can freeze the casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
This casserole was super easy to make. The best part is we have plenty of leftovers for the week! I forgot to take a picture of the end result… here’s a picture courtesy of google pictures! 
What Mexican dishes have you tailored and made healthy?
Tags: King Ranch Casserole, Mexican
