Dinner: Chicken Enchilada Casserole Recipe | MyRecipes

Recipe by Diane Morgan These enchiladas are a cinch to assemble and easy to freeze--just cover one of the pans with foil. If you plan to serve a crowd, bake in one (13 x 9-inch) baking dish. The chicken stays moist throughout baking and reheating, thanks

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Enchilada Casserole Recipe | MyRecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 cups water
6 black peppercorns
1 large garlic clove, crushed
1 bay leaf
1 3/4 pounds skinless, boneless chicken breasts
3/4 teaspoon kosher salt
5 ounces Monterey Jack cheese, shredded and divided (about 1 1/4 cups)
4 green onions, thinly sliced
1 cup chopped fresh cilantro
1 1/2 pounds fresh tomatillos, chopped
1 (4-ounce) can chopped green chiles, undrained
1/4 cup half-and-half
2 ounces 1/3-less-fat cream cheese, softened
Cooking spray
15 (6-inch) corn tortillas, halved
1/2 cup quartered cherry tomatoes
1/4 cup cilantro leaves (optional)

Instructions

Preheat oven to 350 °.
Bring 2 cups water, peppercorns, garlic, and bay leaf to a boil in a large saucepan. Add chicken to pan; reduce heat and simmer, partially covered, 15 minutes or until chicken is done, turning after 10 minutes. Place chicken on a plate; cool slightly. Remove garlic clove from pan; reserve. Shred chicken with 2 forks. Place chicken, salt, 3 ounces Monterey Jack cheese (about 3/4 cup), and green onions in a bowl; stir to combine.
Place reserved garlic clove, cilantro, tomatillos, and chiles in the bowl of a food processor; process until finely chopped. Add half-and-half and cream cheese; process until smooth.
Coat 2 (8-inch) square glass or ceramic baking dishes with cooking spray. Spread 1/2 cup tomatillo sauce in the bottom of each dish. Arrange 5 tortilla halves over sauce in each dish; top each dish with one-fourth of chicken mixture. Repeat layers once, ending with tortillas and remaining tomatillo sauce. Sprinkle evenly with remaining 2 ounces Monterey Jack (about 1/2 cup). Bake at 350 ° for 15 minutes. Continue baking at 350 ° for 10 minutes, or remove 1 dish from oven and follow freezing directions. Divide each dish into 4 pieces. Place 1 piece on each of 8 plates; sprinkle evenly with tomato and cilantro leaves, if desired. Serve immediately.
How-To
FREEZE: Cool partially baked enchiladas to room temperature in baking dish. Cover baking dish tightly with heavy-duty foil, or seal with an airtight lid. Freeze up to 2 months.
REHEAT: No thawing needed: Bake, uncovered, at 400 ° for 45 minutes or until enchiladas are thoroughly heated and sauce is bubbly. Top each serving with tomato and cilantro leaves.