Healthy Enchiladas Suizas Casserole

This week’s recipe is one out of necessity. I have some corn tortillas that crumble when you try to use them and I don’t want them to go to waste. Tony has also gone back to eating meat. He has A-Fib and found that the vegetarian diet was making him have more episodes than eating meat. I’m still sticking with vegetarian meals, but I am making this one a meat dish. Enchiladas Suizas are my favorite kind. I love the tangyness of the green salsa and the creaminess of the sour cream. I am using a recipe from No Spoon Necessary that makes these enchiladas into a casserole. I chose a casserole because my tortillas are crumbly and I don’t feel like rolling enchiladas. This recipe is pretty good on protein and calories, but the sodium is very high because of the jarred and canned ingredients. I will be making the sour cream and the salsa and I may use fresh chilies as opposed to canned. A few swaps and I think these will be absolutely awesome! Here are the original stats:

Here’s what I changed:

  • I deleted the cheese and will replace that with nutritional yeast that I will add to the sour cream.
  • I deleted the extra sodium
  • I replaced the jarred salsa with a homemade tomatillo salsa
  • I am adding carrot to the salsa for vitamin A
  • I am added green bell pepper to the salsa for vitamin C.
  • I am replacing the sour cream with a vegan variety to replace the dairy.
  • I increased the servings from 6 to 8 to lower the calories.

Here are the final stats:

Here is the final recipe:

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Healthy Enchiladas Suizas Casserole

Serves 8

For the salsa:

  • 1 1/2 lb tomatillos, quartered
  • 1/2 cup chopped white onion
  • 2 cloves (or more) garlic (optional)
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 2 Jalapeño peppers OR 2 serrano peppers

For the sour cream:

  • 1 cup raw cashews, soaked for at least 4 hours
  • ½ cup water
  • 1 tablespoon lemon juice, or more if needed
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon Dijon mustard
  • 2 carrots, chopped

For the casserole:

  • 12 corn tortillas
  • 8 ounces of shredded cooked chicken breast
  • 1 red onion, chopped
  • 1 jalapeno, minced
  • 3 green bell peppers, chopped
  1. Add all of the ingredients to the blender for the salsa and pulse until finely chopped.  Remove from the blender and set aside.  Rinse out the blender.
  2. Add all of the ingredients for the sour cream and puree.  Set aside.
  3. Preheat oven to 375 degrees F.  Spray a 13×9” baking dish with non-stick cooking spray.
  4.  Put half (6 each) of the tortillas on a microwavable safe plate and cover with a damp paper towel. Microwave the tortillas in 30-second bursts until warmed throughout. Repeat with remaining tortillas.
  5. Spread ½ cup of the salsa verde into the bottom of the prepared baking dish. Cut 1 tortilla in ¼ and place them in the corners of the pan. Cut 2 tortillas in half and place them in the sides of the pan. Finally, layer the last tortilla in the middle. Top with half of the chicken, half of the red onion, half of the chiles, half of the sour cream, and one third of the remaining salsa. Repeat layer. Finish final layer with remaining tortillas and salsa.
  6.  Transfer to the oven and bake until sauce is bubbling and cheese is melted, about 25-35 minutes.

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