Sunday Dinner - 07/11/2010

This weekend was jam packed as usual with lots of fun activities. I originally planned not to have a Sunday Dinner post this week. I just couldn't fit it in. But my very sweet hubs cooked dinner and took pictures long the way. (This is why you marry a Cajun man. They cook.) He knows how important this is to me and he loves me. So the recipe below is his. I hope enjoy this healthy Enchilada bake.

This recipe is sometimes called an Enchilada bake or Mexican Lasagna. You can “hide” a lot vegetables in this and everyone likes Mexican.

This is an easy recipe that you can add or remove ingredients depending on your personal taste. It can also be prepared the day before and put together in about 30 minutes so its great for throwing together after work.


Enchilada Bake
Directions
2 lbs chicken breast tenders

8-10 oz. fresh spinach
Corn Tortillas (or whole wheat)
2 onions, chopped
4 bell peppers, chopped
1 ¼ cups low fat shredded cheese
1 can enchilada sauce
1 can rotel (drained)
1 small can diced chile peppers
Mojo Criollo marinade
2tbsp balsamic vinegar
2tbsp olive oil

Instructions
Pre-heat oven to 350deg. In a large heavy bottom pot, heat olive oil over medium high heat. When the oil is hot, place chicken in pot to brown the chicken a little. Turning once to get both sides brown.

With chicken in pot, place chile peppers, onions, and bell peppers over chicken.

Pour ½ cup of Mojo Criollo marinade over veggies and chicken.

Place cover on pot and place in 350 degree over for 1 hr.

Remove pot from oven and strain the contents to remove the liquid that has cooked out of the vegetables. Carefully remove chicken (it will be tender and falling apart). Set aside and let cool.

Return veggie mixture to pot and place on stove over medium heat to further caramelize onions. Stirring occasionally. (Optional – Add a tablespoon of Mexican seasoning to veggie mixture for a little more spice)

While onions and peppers cook a little more, heat a small non stick pan over medium heat. Add olive oil and a tbsp of balsamic vinegar. Toss spinach a handful at a time in pan for 3-5 minutes to soften spinach. Once you have sweated all of the spinach, set is aside and dice your chicken.

Everything up to this point can be done the day before and refrigerated overnight to speed up prep.

Now to build your enchilada bake. Begin by layering a 9 x 13 pan with tortillas. I use 8 to completely cover the bottom of the pans.

Next, add spinach, chicken and top with 1 cup of shredded cheese.

Add a second layer of 4 tortillas here to help absorb some of the juice from the veggies. Add you onion/pepper mix and top with 6 tortillas.

Pour can of enchilada sauce over top. Use a fork to place rotel over top.

Bake for 15-20 minutes.
Remove from oven and sprinkle remaining ¼ cup of cheese over top.

We enjoyed this with black beans and a little guacamole and baked tortilla chips.


This is an easy recipe and it’s very versatile. You can add vegetables like frozen corn, sliced zucchini, squash, chopped broccoli or whatever you have on hand to the onions and peppers while they caramelize.

I'm grateful the Big Man cook and wrote up this recipe. It made my evening much easier. He was also kind enough to do the dishes.


I hope you enjoy this dinner as much as I did. What did y'all have for dinner?

If you have any question/comments about this recipe, pls leave me a comment or email at megmehell at yahoo.