We loved the Filipino and Mexican flavors in this hearty casserole. The chicken marinade gives this dish a nice little kick and pairs well with the rest of the ingredients. This is a bit of a labor of love to assemble, but the final result is worth the steps. Cheesy and spicy, this enchilada bake is delish. In order to make this as healthy as possible, I avoided using soy sauce as well as a lot of salt. I used a smaller amount of Adobo seasoning and, to make up for the flavor, I used extra garlic, added paprika and honey. The saltiness of the enchilada sauce and fattiness of regular cheese makes up for the rest of the lower havesodium, lower havefat ingredients. This is a healthier dish that still has a ton of flavor! Filipino have Mexican fusion!
Ingredients :
- PREPARE CHICKEN FOR MARINADE:
- 3.5-4 pound(s) boneless, skinless chicken thighs
- 1/3 cup(s) vinegar
- 1 1/2 tablespoon(s) Adobo seasoning
- 1 tablespoon(s) paprika
- 1/2 teaspoon(s) salt
- 4 clove(s) garlic; peeled and smashed
- 1 tablespoon(s) honey
- 2 tablespoon(s) olive oil
- ADD TO CHICKEN FOR BAKING:
- 3 tablespoon(s) olive oil
- 4 - small yellow onions
- 3 clove(s) garlic
- PREPARE ENCHILADA CASSEROLE:
- 5-6 - whole wheat tortillas
- 15 ounce(s) diced tomatoes with green chiles (no sodium)
- 15 ounce(s) corn (no sodium)
- 15 ounce(s) black beans (no sodium)
- 15 ounce(s) refried beans (fat free)
- 20 ounce(s) enchilada sauce
- 8 ounce(s) cheese (I used combination of pepper jack, munster and mozzarella)
Intructions :
- Place chicken in a plastic container. Mix vinegar, salt, Adobo seasoning, paprika, honey, olive oil, and garlic
- Pour over chicken. Cover chicken and let marinate 2-4 hours
- When ready to make the chicken, add 3 tablespoons olive oil to a ceramic baking pan and place in oven. Preheat oven to 375
- In the meantime, slice up onions into rings
- When temp is at 375, remove pan. Add onions, extra 3 garlic cloves, and chicken. Pour a splash of water into the container from marinade and pour over the top of chicken. Bake, uncovered, for 60 minutes or until chicken is done
- Remove chicken from pan, setting it aside. Let cool a bit, then roughly chop chicken and onions
- Drain black beans. In a bowl, mix together refried and black beans
- Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes
- Pour out liquid from pan. Scrape any baked chicken bits from bottom of pan (don't discard bits). Pour 1 ladle of enchilada sauce into pan. Tear up tortillas; add to baking pan. Spread a few spoonfuls of bean mixture on top of tortillas
- On top of the beans, add chicken. Then add corn and tomato mixture
- Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce
- Repeat layers until you run out of room! My top layer ended up being cheese topped with rest of chicken, poured over with rest of enchilada sauce. Cover with foil and bake at 375 for 50 minutes
- Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly
- Sprinkle top with chopped cilantro or scallions (optional).
Rated 5/5 based on 60 Reviews
Keyword : chicken adobo-enchilada-bake-Mexican