Chicken Enchilada-Lasagna
Serves 2 people a very large portion, though can still serve 3-4 (especially if you have a side dish like a salad!).
Ingredients:
For the Chicken:
- 2 Chicken Breasts
- 1 Teaspoon Cumin
- 1 Teaspoon Oregano
- 2 Teaspoons Chile Powder (any type of chile powder)
For the Enchilada Sauce (can use store bought to make this simpler, but highly recommend checking the ingredients, there should basically be only vegetables listed, no sugar or syrup, etc):
- 1 Tablespoon Coconut Oil
- 1 Onion (any type, yellow, white or sweet)
- 2-3 Cloves of Garlic
- 1 Jalapeno
- 1 Teaspoon Cumin
- 1 Teaspoon Oregano
- 2 Teaspoons Chile Powder
- 1 Teaspoon Coriander Powder
- 2 Tablespoons Chilis in Adobo Paste (optional, but highly recommended)
- 2 Cups Tomato Sauce (plain sauce, not pasta sauce)
- 3/4 cup Vegetable Broth
For assembly of the Lasagna:
- 6 corn tortillas
- 2 Large Handfuls of Kale or Spinach (technically optional**)
- 1-2 Cups Shredded Cheese, the less the ‘healthier’ (recommend buying blocks of cheese and shredding yourself, as the pre-shredded mix has a couple yuckies in the ingredients added in)
Directions:
- Start a pot of boiling water. Chop each chicken breast into quarters, and sprinkle the spices (a little on each side). Once water is boiling, set chicken inside and set kitchen timer to 15 minutes.
- In another pot, melt/heat the coconut oil (or can use extra virgin olive oil) over medium-high heat while dicing up the onion, garlic and jalapeno into tiny pieces. Then throw all the veggies into the oil and mix all around. Add all the spices in and mix all around again. Allow this to cook for about 5 minutes. Now, add in the chilis in adobo paste, followed by the tomato sauce and then the broth. Mix it all up very well and turn the heat up to high. Once this starts boiling, cover pot and reduce to low heat. Let simmer until ready to put it all together.
- The chicken should be done any moment now, and once the timer goes off, drain the chicken and (with two forks) shred it all. It will take a few moments but will be worth it!
- Pre-heat the oven to 375 as you assemble the lasagna!
- In a square glass baking dish (8X8 or 9X9), assemble! When pouring the sauce keep in mind that you will need 4 total layers of sauce. Pour a thin layer of sauce in the empty dish and spread around, then a layer of corn tortillas (two tortillas per layer, I tear them in half and then place them in the rounded edges are all facing inwards sort of like an envelope), followed by a layer of spinach or kale, half of the shredded chicken and half of the cheese, another layer of the enchilada sauce spread around. Repeat process, with another layer of tortillas, layer of spinach or kale, the rest of the chicken and cheese, almost the rest of the sauce (leave a small amount for the top). Now one more layer of tortillas followed by the rest of the sauce. (If this is a splurge meal, which is on the weekends for me, feel free to top it with another 1/2 cup of shredded cheese or so).
- Bake at 375 for 20 minutes.
- Can top with some salsa and organic sour cream if you wish.
Enjoy!
And remember, we all have different constraints. Do the best you can with what you have and what you know. If you do that, you will continue to grow!
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