21 Day Fix Enchilada Verde Casserole

  
My family loves Mexican food and it’s something that they’ve missed while I’ve been on my healthy journey. So today I decided to make a healthy enchilada casserole. It was a huge hit and will be working its way into my monthly meal rotations! It makes 8 servings and each serving is equal to 1 red, 1 yellow, 1 blue and 1/4 green if you use salsa or 1 orange if you use enchilada sauce for the containers. 

What you need:

  • 1 pound chicken breasts
  • 1 jar of salsa verde or green enchilada sauce (about 2 cups) 
  • 1 cup plain Greek yogurt
  • 14 small corn tortillas
  • 1 cup shredded cheese (really you could use less but for measuring containers, this made things equal)
  • Olive oil spray
  • Hot sauce to taste 

I put the chicken breasts in the crockpot with the salsa verde on low for 6 hours.  

 Then shredded the chicken with a fork and added the Greek yogurt and mixed well.  

  

 Preheat the oven to 400 degrees and spray a 11×7 or 9×13 pan with the olive oil spray.  

 
Layer 6 tortillas on the bottom of the pan 

 
Top with 1/2 of the chicken/salsa mixture and then some cheese.  

   
Then repeat those steps. 

    
 
Take the remaining 2 tortillas and tear them into strips, add them to the top and sprinkle the remaining cheese. (I used some grated cotija cheese for topping and included it in my “cup-o-cheese” 

  
Then bake for about 15 minutes or until the cheese is slightly brown and bubbly. 

  
Top with some hot sauce or additional salsa and enjoy! 


 

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