How to Make Easy, Inexpensive Enchiladas Suizas With Ground Chicken (Diabetic Friendly, Air Fryer or Oven)
- Leigh
- 1 day ago
- 3 min read
This enchilada dish is simple and inexpensive to make, and you can prepare it ahead, refrigerate it, and air fry or bake it later. The enchilada casserole is assembled like a lasagna and filled with ground chicken, onions, salsa verde, cheese, and sour cream. The dish comes out of the oven or air fryer soft, creamy, and filled with flavor. You won't need any weird or hard to find ingredients to make the dish, and you can use homemade salsa verde or the jarred version. I usually cut corners and time by using Herdez salsa verde, which you can find at Walmart (and other grocery stores). You can use mild sauce or a spicer version to suit your taste. The dish is acceptable if you're on a diabetic diet, as the recipe includes a substantial amount of protein while keeping the carbohydrates and saturated fat in check. The recipe will make two 8-inch square pans. I usually serve one and freeze the other, which works fine. Just take the frozen pan out of the freezer and let it thaw in the refrigerator, then warm it in the air fryer or oven. We like the enchilada bake with a salad and fruit for dessert. Enjoy!
Easy Enchiladas Suizas -- Makes Two 8-inch Pans
1-2 teaspoons of canola oil
16 ounces of lean ground chicken
1 medium/small onion, chopped (1/2-3/4 cup)
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
1/4/teaspoon of pepper
2 cups of salsa verde
1 cup of light sour ceam
1-2 teaspoons of dried cilantro or 1-2 tablespoons of fresh chopped cilantro
12 small (6-inch) corn tortillas
8 slices of mozzarella cheese
1 cup of shredded mozzarella cheese
4 ounces of Monterey-Jack cheese (I use sliced cheese, but shredded is fine, too)
Parsley or cilantro (chopped or not) and chopped green onions to serve
Spritz two 8-inch square pans with non-stick cooking spray and set them aside. Heat a large, non-stick skillet over medium heat and add the oil. Crumble in the ground chicken and add the onion, salt, garlic powder, and pepper. Saute the mixture until the chicken is cooked through--about 10 minutes. While the chicken is cooking, in a large bowl or measure (I use a quart Pyrex measure), mix the salsa verde, light sour cream, and cilantro. Put about 1/2 cup of the salsa verde mixture on the bottom of each prepared pan. Put three tortillas on top of the salsa verde mixture in each pan, cutting the tortillas to fit evenly. Put half of the cooked chicken mixture on top of the tortillas in each pan and pour 1/4 of the remaining salsa verde mixture on top of the chicken mixture in each pan. Lay four mozzarella slices on top of the salsa verde in each pan. Place the remaining tortillas on top of the salsa verde (3 for each pan), cutting the tortillas to fit evenly. Pour the remaining sauce on top of the tortillas, using half of the sauce for each pan. Sprinkle 1/2 cup of the mozzarella on top of the sauce in each pan, then lay or sprinkle on the Monterey-Jack evenly.
Air Fryer: Air fry the enchilada casserole at 320 degrees for 15-20 minutes or until hot, bubbly, and the cheese has melted and browned a bit. Sprinkle on a bit of parsley or cilantro and green onions before serving.
Oven: Preheat the oven to 350 degrees. Bake the enchilada casserole for about 20 minutes or until hot, bubbly, and the cheese has melted and browned a bit. Sprinkle on a bit of parsley or cilantro and green onions before serving.
