I lightened up my original recipe for chicken enchiladas by replacing the cream cheese with ricotta and using corn tortillas in place of flour; along with adding the blender salsa. This makes it much healthier and in light of American Heart Month and my recent diagnosis with heart disease, it just made sense! 

 

CHICKEN ENCHILADA CASSEROLE

I've taken my two favorite worlds and combined them in this recipe. Southern and Hispanic. I lightened up my old recipe for chicken enchiladas by replacing the cream cheese with ricotta. Layering the corn tortillas makes this dish more of a casserole, not to mention less time consuming, and still every bite of flavor!

  • 4 cups blender salsa 
  • 15 ounce container of ricotta cheese
  • 3 chicken breasts cooked and shredded**
  • Corn tortillas 
  • Grated pepperjack cheese for topping
  • additional cilantro, avocado for topping
  • **shredded chicken - the easiest and fastest way I have found to shred chicken is in the blender, on your chop option. Quarter your chicken, and toss into the blender, then chop. In three seconds, your chicken is shredded!

Preheat oven to 350. In a sauce pot over medium-low heat, whisk together blender salsa and ricotta cheese until heated through and incorporated. Remove from heat and add shredded chicken and stir well, to combine. Lightly grease any size dish you desire to use; oval, 9x9 or a 9x13 casserole dish. Heat tortillas in the microwave for 12 seconds. Add chicken mixture to center of corn tortillas and roll and place seam side down. When pan is full, pour remaining sauce on top and then top with grated Pepperjack cheese. Bake at 350 for 30 minutes. Top with mashed avocado and cilantro.

**This dish freezes beautifully and travels well! 

AIMEE'S BLENDER SALSA

(The addition of the chipotles in adobo sauce gives this dish a smoky flavor)

  • 2 cans tomatoes with chiles, drain off the liquid
  • 2 Tablespoons chipotles in adobo sauce
  • 1 onion, peeled and quartered
  • 1 bunch cilantro
  • juice from one lime

Place all ingredients in blender then puree. Store in airtight container or mason jar in the refrigerator.