Let me tell you a story about this dinner…
It was a Thursday night. And I wanted Mexican food. Also note that I use the term Mexican food very loosely; this is by no means the awesomeness of true Mexican food, but it’s the best I can do. But back to the point. I wanted something I could douse in salsa and jalapeños and sour cream. But it wasn’t a Friday night. So I could not make nachos. That would be against the rules of the household; no binging on unhealthy foods until Friday night! How would I ever get passed this dilemma?! Answer: a casserole! A casserole packed with yes, a couple of tortilla layers, more so with veggies and chicken and yummy sauces! So I did it. And it was fabulous. So I will share it.
Note that you can really make this recipe as healthy or as unhealthy as you like. Tonight for example, I made it a tad on the unhealthy side because I was having a cheese craving. But honestly, it doesn’t require a very many tortillas, and it only requires as much cheese as you want. So without further ado:
Makes 6 servings
- 3 shredded poached chicken breasts (if you don’t know how to poach chicken, see my how-to on poaching chicken! Link is at the bottom)
- 6 whole wheat tortillas, 5 to 6 inches in diameter
- 1 cup of your favorite salsa
- 1-2 cups of your favorite cheese (if you want a healthier meal, I’d say use a cup of reduced fat cheddar. If not, a cup of jalapeño jack and a cup of cheddar works well)
- 2 diced bell peppers
- 1 cup chopped white mushrooms
- 2 cups fresh baby spinach
- pinch of salt
- olive oil for sautéing
- toppings like jalapeños, sour cream, more salsa…
Preheat oven to 350 F.
Sauté mushrooms and bell peppers in olive oil with a pinch of salt in a sauce pan over medium heat. It makes it a lot easier and quicker if you cover the pan, just make sure to mix up the veggies every once in a while so that all veggies remain equally sautéd! They’re done when the peppers are softer and the mushrooms are brown.
before and after
Get a glass baking pan (2x9x13) . Spread 1/3-1/2 of salsa on the bottom (depends on the thickness of your salsa). And how salsa-y you want it. Layer 2.5 tortillas on the bottom. Spread half of the poached chicken over the tortillas. Spread half of the veggie mixture on top of the chicken. Spread a cup of baby spinach on top of the veggie mix. Spread half of cheese on top of spinach. Layer rest of tortillas on top of cheese. Spread 1/3-1/2 of salsa on the tortillas. Spread the rest of the chicken on top. Spread the rest of the veggies on top of the chicken. Spread 1 cup of the spinach on top of the veggies. Spread the rest of the cheese on top. Stick in the oven for 8 minutes, cut, and enjoy! I can’t really do a calorie count on this one because it really depends on the size of the chicken breasts, the types of cheese, how much of it you use, and the types of tortillas. But if you use 3 medium sized chicken breasts, only 1 cup of reduced fat cheese, and whole wheat tortillas, it’s can’t be that bad for you.
How-to: poach chicken