Andrew and I have what you would call – different tastes in food. Andrew loves real meals, with a good dose of carbs; and I am more of a grazer who would rather throw together veggies, fruit, and deli meat, than cook a hot meal. However, I also have a very VERY heavy addiction to Pinterest. Case in point, last year I spent over a week reorganizing my boards and re-categorizing so I could find what I was looking for with ease. The problem is, with 3,600 pins under my belt and safely stashed on my OCD-style compilation of boards, I very rarely go back and actually make the recipes I’ve collected. Yeah sure, I’ll look and remind myself of all of the gorgeous pictures of various foods and, while drooling, tell myself “this looks so epically good,” but…shopping for ingredients, making lists, the unavoidable chopping and mincing…. Please tell me I’m not the only one. We have a rotation and have gotten very comfortable with it. But when Andrew mentioned we should try new meals, I definitely have a lot in my arsenal between my own recipes and those I’ve collected from Pinterest, so we have a list and we are knocking them out one at a time. Go us!
Andrew LOVES casseroles, or, if you are from Minnesota, hot dish. But most of the time they are packed with creams and carbs, and not a lot of veggies or healthy protein sources, and I’m trying to eat healthy so we had to compromise. And thus, my love of Mexican made a baby with Andrew’s love of casserole, and this is what we ended up with. Pretty epic. Between layers of corn tortillas (you can substitute flour, but corn will be healthier), you have a huge helping of diced peppers, corn, and shredded chicken breast. With a little cheese tossed in for an added punch of fun, this turned out to be a lot of our favorite things in one pan. Taking only 30 minutes to make was an added bonus, but this would be worth it even if it took longer.
The only downfall we had, is that I must have picked out the hottest jalapeno peppers in all of the super market. This dish had one minced in, and I made a fresh batch of guacamole, which also had another one. Needless to say, Andrew drank half a gallon of milk and yogurt, and I kept mixing greek yogurt with my guacamole, and we still felt like we could breathe fire for the next 2 hours. Andrew had leftovers yesterday, and said it’s only gotten spicier with time. So, long story short, if you like things on the milder side, skip the jalapeno pepper, and add diced green chiles instead and your mouth will thank you. If you are a crazy person, add two jalapeno peppers. I dare you!
Thanks for stopping by!
XOXO – Emmy Lou Lou
Healthy Mexican Casserole
• 1 Jalapeno
• 1 Small red onion
• 2 Red bell peppers
• 2 Green bell peppers
• 1 Package frozen corn
• 1 Tablespoon olive oil
• 1 Tablespoon chipotle seasoning
• 2 Cups reduced fat Mexican cheese blend
• 12 Small corn tortillas
• 3 Cups shredded chicken breast, cooked
• 2 Cans red enchilada sauce
• Guacamole, Sour Cream optional
• Preheat the oven to 400 degrees.
• Dice jalapeno, red onion, red pepper, and green pepper.
• Add corn, seasoning, and the rest of the vegetables to a sauté pan with olive oil.
• Sauté until vegetables are cooked through. I like to keep mine on the crunchier side.
• Spray a 9×13 inch baking pan with cooking spray.
• Cut tortillas into thin strips.
• Spread about ½ of a can of enchilada sauce on the bottom of the pan.
• Layer ½ of the tortilla chips, then half of the veggies, then 1 ½ cup of chicken, then 1 can of enchilada sauce, then 1 cup of cheese.
• Repeat with the final half of the tortilla strips, veggies, sauce, and cheese.
• Bake uncovered for 20 minutes until cheese is melted.
• Serve with your choice of toppings.