Chicken Enchilada Casserole – Hilton Head Health
Hilton Head Health is a destination health resort in an elegant facility on Hilton Head Island, South Carolina, surrounded by all the natural beauty of a Lowcountry island getaway. The program guides you to achieving your weight loss, wellness and longevity goals with programs focusing on fitness, nutrition and SELF (Stress management, Empowerment, Longevity, and Fulfillment). Guests benefit from a community of supportive dieticians, psychologists, wellness educators, fitness trainers, chefs and spa therapists, and graduates continue their lifestyle change with the H3@Home program and receive continued support and structure at home.
At this South Carolina weight loss spa, guests enjoy a meal plan with delicious flavors and realistic portions. The Chef and Culinary Team have created a low-calorie, healthy gourmet cuisine with an emphasis on local and natural ingredients to ensure a well-balanced weight loss diet. One of the popular recipes served is this savory entree – Chicken Enchilada Casserole, which uses your favorite savory Enchilada Sauce (we like the Trader Joe’s bottled brand), cooked chicken, and a bounty of roasted vegetables. Plus, it’s very versatile — use the same method and ingredients for boneless turkey or pork, or, skip the chicken and add even more of your favorite vegetables, including mushrooms.
Ingredients
- 6 cups Vegetables for Roasting (diced zucchini, peppers, mushrooms, onions, carrots, etc)
- 1 teaspoon Olive oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1 15 oz can Corn (or use frozen)
- 1 15 oz can Black Beans (rinsed and drained)
- 12 each Corn tortillas
- 2 cups Enchilada sauce (your favorite, red or green)
- 1 pound Chicken (cooked, and diced or shredded)
- 1 cup Cheddar Cheese (shredded)
- 1/4 cup Cilantro (chopped)
Instructions
ROASTED VEGETABLES
- Preheat oven to 400˚F.
- Cut vegetables into medium size chunks about the size of a quarter (they will shrink as they cook).
- In medium-size bowl, add oil, salt and pepper.
- Then toss chopped vegetables until they are evenly coated with oil and spices.
- Place vegetables on lightly greased baking sheet.
- Roast in oven for about 20-30 minutes, or until caramelized.
- Remove from oven, allow to cool.
CASSEROLE
- Heat oven to 400°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
- In a large bowl combine; roasted vegetables, corn, black beans, cilantro, and chicken.
- Pour 1/2 cup of enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 4 tortillas, so that the entire dish is covered.
- Top evenly with 1/3 of the chicken mixture. Repeat with another layer of tortillas and chicken mixture.
- Followed by a final layer of tortillas, chicken mixture, the remaining enchilada sauce, and top with cheese.
- Cover the pan with aluminum foil, then bake for 20 minutes.
- Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
- Remove from the oven and serve warm. A serving is one square out of a 9 square slice.
Video
Spa Index Kitchen Notes
Nutrition
Karla Williams is the Executive Chef for Hilton Head Health in South Carolina. A graduate from The Chef’s Academy in Indianapolis, Karla’s past experience includes Culinary Intern and Sous Chef at H3, as well as Sous Chef at Kona Grill in Carmel, Indiana. Chef Karla has been featured live on the Hallmark Channel’s Home & Family Show. In addition to her love for nutrition and healthy cooking, Karla enjoys teaching part-time fitness classes. Her passion for living a well-balanced healthy lifestyle is apparent in her cooking demonstrations at Hilton Head Health.
This recipe for Lighter Chicken Enchilada Casserole is the favorite in my house.