Revamping A TexMex Favorite: Layered Enchiladas
Maybe it’s because I’ve spent the majority of my life living in Texas, but Mexican food is a moral imperative for me. I simply cannot live without it. The deep layered flavors and spicy goodness sings to me. Of course, it could just be the cheese.
Regardless of the reasoning, I can’t imagine a life without Mexican food. There are plenty of inexpensive dive joints within a one mile radius of my house that I really have no fiscal reason to ever cook Mexican food at home, but we all know what those restaurants come with: calories. There’s loads of cheese in that food. There’s likely lard in those beans. There’s grease everywhere you look. Not to mention that bowl of chips on the table…it’s temptation island for when I walk in the door.
But there are healthy alternatives to eating at the local dive joint for good Mexican food. It’s not a complicated cuisine to cook and there are plenty of ways to lighten most, if not all, of your favorites to make them something you can eat on a regular basis without feeling like you’ve tipped the balance of the calorie scale.
A while back I posted a Black Bean and Cheese Enchilada recipe that won the hearts of the weeone and myself and according to comments, tweets and facebook mentions, it won you guys over as well. The recipe is pretty darn near perfect. But I wanted to simplify it a little bit more and test its versatility.
To give it a bit of a spin, this time I created a layered enchilada casserole. It saves you the time of rolling those enchiladas, but takes nothing away from the great flavors. In addition, I added shredded chicken. You could add ground beef, shrimp, or any other protein if you wanted. Or you could leave the original recipe ingredients as is and just make it with this layering technique. Regardless of your choice, your result will be a blend of the cheese, beans, tortillas and enchilada sauce that sings to all of us. Ole!
- Serves: 6
- Serving size: ⅙ of pan
- Calories: 362
- Fat: 11.2g
- Saturated fat: 4.5g
- Unsaturated fat: 2.7g
- Carbohydrates: 42g
- Sugar: 1g
- Sodium: 710g
- Fiber: 8.9g
- Protein: 25g
- Cholesterol: 54mg
- ½ cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (if you like heat, bump this to 1 teaspoon)
- 3 garlic cloves, minced
- 1 (15 ounce) can of black beans, rinsed and drained
- 12 ounces shredded chicken
- 1 cup salsa
- 3 ounces reduced fat cream cheese
- 1 cup 2% extra sharp cheddar cheese, shredded (divided)
- 12 (6 inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- Preheat oven to 350 degrees.
- Heat a nonstick skillet over medium-high heat, spray with cooking spray. Add onions and sauté 4-5 minutes or until the onion is tender. Add cumin, oregano, chili powder, garlic, and beans, mixing thoroughly. Cook for3 minutes or until everything is heated through. Add shredded chicken.
- Add salsa to the chicken and bean mixture and cook for an additional minute. Remove the pan from the heat source and stir in cream cheese. Continue stirring until the cream cheese is melted and everything is combined.
- Spoon about ⅛ cup of enchilada sauce over the bottom of a 8x8 casserole dish.
- Layer 4 tortillas, then ⅓ of the chicken/bean mixture then ⅓ of the enchilada sauce, then ⅓ cup of cheese. Repeat two more times.
- Bake for 20 minutes or until hot and bubbly.