The original recipe that I have in my recipe binder, that S lovingly made for me, was torn from a Cooking Light magazine many years ago. It was originally a recipe featured in their "inspired vegetarian" section. I am going to include the original vegetarian recipe, and then my family's adaptation.
Chicken-Green Chile Enchilada Casserole
The "chicken" strips add 8.3 grams of soy protein and 3 grams of fiber to each serving without any fat.
1 teaspoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles, undrained
2 (6-ounce) packages meatless fat-free chicken strips (such as Lightlife Smart Menu), chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (10-ounce) cans green chile enchilada sauce
14 (6-inch) corn tortillas, cut into quarters
1 1/2 cups (6-ounces) pre-shredded reduced fat Mexican blend cheese, divided
Chopped fresh cilantro (optional)
1. Preheat oven to 375 degrees
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender. Add chiles; cook 3 minutes, stirring constantly. Remove from heat; stir in chopped chicken strips.
3. Combine cumin, chili powder, and enchilada sauce in a separate container. Pour 1/3 of sauce mixture into a 11x7-inch baking dish coated with cooking spray.
Arrange 1/2 of tortilla quarters over sauce mixture. Sprinkle with 3/4 cup Mexican blend cheese; top with 1/3 of sauce mixture.
Top with remaining tortillas and sauce mixture. Bake at 375 deg. for 15 minutes.
Sprinkle with remaining 3/4 cup cheese, bake an additional 10 minutes. Sprinkle with cilantro, if desired.
Yields 8 servings.
For my family, we use boneless, skinless chicken breast. I use 2 and cut them into one inch cubes. I then gently cook them in some oil for about 5-10 minutes until they are cooked just through. Sometimes I shred the chicken with 2 forks and sometimes I just add it in cubed to the the garlic/onion/pepper mixture once it is cooked.
The other thing I do differently is to reduce the chili powder to 1/4 teaspoon. This way I know my children will eat it. They can admittedly be a little wimpy when it comes to spices!
We usually serve it with sour cream and chips and salsa. Occasionally we will add a side of fruit or a simple salad.