So this is a recipe for an 8x8" pan, but this time I doubled it to send the rest to work for my husband and the guys at our shop. If you are making more, you really only need to double to tortillas and enchilada sauce, maybe a little more cheese. Everything else (including meat) is the same, because the layers fill up very quickly with the raw spinach and other fillings.
*To save time, you can buy a pre-cooked whole chicken and cut it up! (That's what I've been doing recently*
-1C chopped onion
-1 clove garlic (minced)
-6 corn tortillas (more for larger pan)
-Raw Spinach (about 2 cups) (more for larger pan)
-1 (4 oz) can of chopped or whole olives (I used a larger can of whole, because they were on sale)
-1 small can of corn (whole kernel, drained)
-1 can Black Beans, drained (only using half for 8x8" dish, so you may want to cook the rest for the side)
-1 small can of green 'Ortega' chopped chiles
-11 oz green Enchilada Sauce (I use medium by 'Las Palmas')
-2C 'Mexican blend' shredded cheese (more or less based on preference) (a little more for larger pan)
-Salt and Pepper
*I try to go organic on most of the items, but it's not necessary, and it will all depend on what's on sale and what your budget is!
So, I know that seems like a lot, but most of it is ready to go, you just have to open a can for half the ingredients.
Steps:1. Brown meat with onion & garlic (or boil and shred chicken breast)- if you use the chicken or pre-cooked chicken from the deli, just sauté it for a few minutes with the onion and garlic. Season with salt & pepper, or other spices (i.e., Mrs. Dash if you have high blood pressure)
2. Heat the sauce in a saucepan until warm
3. Cut the tortillas in halves (again, if you're making a larger portion, you'll need more and can use whole tortillas in the middle after outlining the pan in the halves)
4. Baste a little olive or vegetable oil in the baking dish (so nothing sticks)
5. Dip the tortilla halves in the sauce and layer on bottom of baking pan (straight edges toward the side of baking dish)
6. Add half the spinach, half the corn, 1/3 can black beans, and half the green chiles, 1/2 the meat, 1/3 of the cheese and olives (drizzle 1/3 of the sauce over that layer)
8. Repeat this for one more layer, starting with the dipped tortillas (again, be a judge on how much filling to add, depending on whether you are using an 8x8" pan or larger, may be less)
9. After your last layer, dip the rest of the tortilla halves in sauce and put on top, top with remaining cheese and olives, and whatever sauce you have leftover can be poured on top.
10. Cover and bake at 350* for 25-30 minutes, if using larger pan, make for about 40 minutes, cool and enjoy!
Can serve with rice, beans, or eat by itself, since it technically contains all of the food groups :)
I came up with this recipe on my own after adjusting an old Enchilada pie recipe form my mom and some amazing spinach Enchiladas I had at a restaurant in Nevada.
If you have any suggestions or try anything different, feel free to add in the comments section below! Don't forget to "like" Living Healthy with Jillian on Facebook and share!