Green Chile and Chicken Enchilada

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Satisfy your Mexican food cravings with this Lean and Green – Green Chile and Chicken Enchilada Casserole recipe. This dish packs in the flavor with tender chicken, tangy green chiles, and melty cheese, all baked to perfection in a savory sauce.

Perfect for a family dinner or a meal prep option, this casserole is a healthy and delicious way to enjoy the flavors of enchiladas without the added guilt. So gather your ingredients and get ready to savor this satisfying dish!

Lean and Green – Green Chile and Chicken Enchilada

Ingredients

• 2 1/4 pounds boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
• 1 1⁄2 cups mild or medium green chile enchilada sauce
• 2 cups whole roasted and peeled green 
• 4 oz. reduced-fat cream cheese, room temperature
• 1/2 cup low-fat plain greek yogurt
• 1 2/3 cups grated low-fat mozzarella

Lean and Green – Green Chile and Chicken Enchilada

Instructions

1. Preheat the oven to 375 F/190 C. Sprays a 9-inch x 13-inch casserole dish with non-stick spray.
2. Trim visible fat from chicken breasts and cut each one in half lengthwise. Put the chicken into a small shallow pan, cover with water, and simmer over low heat until the chicken is done, about 15 minutes. Drain chicken into a colander in the sink.
3. Remove to a cutting board to cool.
4. Put the enchilada sauce into a small saucepan and simmer over low heat until the sauce has thickened and reduced by about 20 minutes. Turn off the heat and stir in the cream cheese and Greek yogurt.
5. Drain the can of whole green chiles into the colander and let them drain for a few minutes. Then one at a time, use your fingers to split the chiles open and remove the seeds, piling them into two piles so you can make two equal layers in the casserole. (If chiles still seem wet, you can blot them with a paper towel)
6. When the chicken is cool enough to handle, shred it apart into bite-sized pieces.
7. Layer half the green chiles into the bottom of the casserole dish. Over that, make a layer of half the chicken, half the sauce, and half of the grated cheese. Make another layer each of green chiles, chicken, sauce, and cheese. Bake uncovered for about 40 minutes. Let sit for about 5 minutes before cutting. Serve hot.

Serving size: 6 serving