I love Mexican food, and I especially love enchiladas. It’s so hard to make these cheesy, oily, carb-loaded tubes of deliciousness into a healthy meal, though. And, let’s face it, enchiladas are a lot of work! First you have to soften the tortilla in oil, fill it, roll it up, and then repeat a dozen times.
I mean, I love to cook, but if I’m making a time intensive dish, I prefer something that has fewer touch points so I can just let it cook and do it’s thing. Like the Smoky Roasted Tomato and Garlic Soup I posted last week.
So I love this enchilada casserole, it’s sort of a lazy man’s enchilada. I get the great enchilada taste without all the work. Who wouldn’t love that?
I also put another twist on the enchilada in this dish by stuffing it full of seasonal vegetables. One of my tricks to bulking up recipes to add nutritional value as well as making the dish more filling, while keeping the fat and calorie count low, is to add in loads of veggies. In this case, I used roasted, mashed butternut squash to add to the creaminess of the filling and some baby kale for added fiber and vitamins, as well as the pretty green color it adds to the filling.
Yes, I said pretty. I love pretty food.
I also love spicy food. In this case I used a bit of chorizo chicken sausage for flavor and a bright, peppery spice. For an added complexity, I then also used a chipotle enchilada sauce which has a darker, smokier spiciness to it.
The best part of this dish? It’s a one pot wonder.
That’s right, I cook it on the stove and then bake it in the oven in the same 8″ cast-iron skillet for minimal clean-up.
So why are you not in your kitchen making this right now? Get to it!
- Serves: 4
- Serving size: ¼ of the casserole
- Calories: 286.4
- Fat: 11.3
- Saturated fat: 3.4
- Polyunsaturated fat: 0.4
- Carbohydrates: 29.8
- Sugar: 2.7
- Sodium: 864.1
- Fiber: 4.9
- Protein: 18.5
- Cholesterol: 31.6
- 2 tsp olive oil
- ¼ lb. bulk (raw) chorizo chicken sausage
- 1 small onion, diced
- ½ cup 2% cottage cheese
- ½ cup reduced fat shredded Mexican cheese blend, divided
- 1 medium tomato, diced
- 1 cup roasted, mashed butternut squash
- 2 cups loosely packed fresh baby kale leaves
- pinch of coarse sea salt
- ½ cup chipotle enchilada sauce, divided
- 3 corn tortillas
- Preheat oven to 375F.
- Heat the olive oil in an 8" skillet on medium heat.
- Add the chorizo chicken sausage to the pan. Cook until browned and crumbly.
- Use a slotted spoon to remove the sausage from the pan. Set aside.
- With pan still on medium heat, add the onion and cook in the renderings from the sausage until transparent.
- In a medium mixing bowl, combine the cottage cheese, ¼ cup of the Mexican cheese blend, tomato, butternut squash, kale, and a pinch of salt.
- Add the cooked chicken sausage and onion to the vegetable-cheese mixture and stir to combine.
- Spread ¼ cup of chipotle enchilada sauce over the bottom of the now empty skillet. Lay 1 corn tortilla in the skillet on the sauce. Cover with half of the filling. Lay another corn tortilla over the filling, and cover that with the remaining filling.
- Top with 1 more corn tortilla. Spread the remaining ¼ cup chipotle enchilada sauce across the top of the tortilla and sprinkle with the remaining ¼ cup reduced fat shredded Mexican cheese blend. Cook covered for 30 minutes at 375F, then uncovered for 15 minutes.
- Let sit for 5 minutes before slicing into 4 equal wedges and serving.
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