Happy November everyone!
I realize I’m a little late in saying that, but I decided I’d wish you a happy one anyway since I haven’t posted in a little while. I love November. I have had such a great month so far, and I’m really looking forward to the next few weeks. If I’m being completely honest, that is mostly because of Thanksgiving, AKA lots of amazing food. And family time of course. 🙂 Also, Ethan and I start pre-marital counseling in a few weeks, which I am actually very excited about. I think just because that means we are getting closer and closer, finally!
I used to be a total summer girl, but fall has really been growing on me lately. Maybe it’s because of the fact that we have yet to have any truly bitter cold days, and I haven’t had to scrape ice off of my windshield in the wee hours of the morning quite yet. *knock on wood* Unfortunately, I know that time will inevitably come, most likely sooner rather than later, and it is sure to hit all of us like a ton of bricks. But until then, I am going to soak up the rest of this beautiful “fall” weather we have been having, and continue to eat all the pumpkin-flavored things I possibly can.
The recipe I am about to share with you is not necessarily a “fall” inspired recipe, but it is more of an anytime recipe, which I happen to like. Did I mention it’s Mexican? I don’t know if you guys have noticed, but I am a little obsessed with Mexican recipes. I just don’t know if I’ve ever met one that I didn’t like. 😉 I especially love that it is always pretty easy to make them healthy. Making simple swaps such as brown rice for white rice, whole grain corn tortillas for white flour tortillas, plain Greek yogurt for sour cream can make them go from somewhat healthy to super healthy, which makes me enjoy them that much more. Oh, and a few of my other favorite things, like BEANS (the magical fruit) and Allllllll. The. Veggies.
Greek yogurt is one of the simple swaps that my mother and I (I have trained her so well) decided to make in this recipe, and I imagine it tastes just as good, if not better, than the original. We also added some extra veggies, because you can never have too many, amiright?
I have a feeling this dish will be made on a very regular basis when Ethan and I get married because, A) it is freaking delicious, B) it is incredibly easy to make, and C) it makes for some bomb leftovers which = easy, yummy work lunches for my man! Future wife of the year, right here. 😉
Okay, okay. I’ll stop blabbing now. Here is the recipe! I hope you all enjoy it as much as my family does!
Original recipe cred goes out to Kraft recipes!
Healthy Southwest Chicken Enchilada Bake
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 15 oz can black beans, drained and rinsed
- 10 oz frozen whole kernel corn
- 12 corn tortillas (6 inch)
- 1 jar (16 oz) chunky salsa of choice *see Side Dishes & Dips page for my homemade salsa recipe
- 1 1/2 cups Kraft 2% Mexican style finely shredded cheese
- 1 cup Chobani plain Greek yogurt
- Shredded lettuce for garnish if desired
- Whole grain tortilla chips
- Preheat oven to 400 F.
- Add cut up chicken, peppers and onion to a large skillet and cook over medium heat for 10 minutes, stirring frequently, until chicken is cooked. Then stir in salsa, beans and corn until well-combined and heated throughout.
- Arrange 6 corn tortillas on the bottom of a 9×13 inch baking pan, then layer half of the chicken and veggie mixture, half of the Greek yogurt, and half of the cheese. Add another layer of 6 corn tortillas; repeat layers of remaining ingredients.
- Cover pan with foil and place in the oven for 30 minutes. Remove foil after 30 minutes, then bake for an additional 10 minutes (40 minutes total or until heated throughout).
- Serve with desired toppings. (Diced tomatoes, shredded lettuce, or additional salsa.)
Enjoy friends! 🙂
Have a healthy week,
Shanna, RD LD