chicken adobo enchilada bake
In order to make this as healthy as possible, I avoided using soy sauce as well as a lot of salt. I used a smaller amount of Adobo seasoning and, to make up for the flavor, I used extra garlic, added paprika and honey. The saltiness of the enchilada sauce and fattiness of regular cheese makes up for the rest of the lower-sodium, lower-fat ingredients. This is a "healthier" dish that still has a ton of flavor! Filipino - Mexican fusion!
Blue Ribbon Recipe
We loved the Filipino and Mexican flavors in this hearty casserole. The chicken marinade gives this dish a nice little kick and pairs well with the rest of the ingredients. This is a bit of a labor of love to assemble, but the final result is worth the steps. Cheesy and spicy, this enchilada bake is delish.
prep time
1 Hr
cook time
2 Hr
method
Bake
yield
4-5 serving(s)
Ingredients
- PREPARE CHICKEN FOR MARINADE:
- 3.5-4 pounds boneless, skinless chicken thighs
- 1/3 cup vinegar
- 1 1/2 tablespoons Adobo seasoning
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 4 cloves garlic; peeled and smashed
- 1 tablespoon honey
- 2 tablespoons olive oil
- ADD TO CHICKEN FOR BAKING:
- 3 tablespoons olive oil
- 4 - small yellow onions
- 3 cloves garlic
- PREPARE ENCHILADA CASSEROLE:
- 5-6 - whole wheat tortillas
- 15 ounces diced tomatoes with green chiles (no sodium)
- 15 ounces corn (no sodium)
- 15 ounces black beans (no sodium)
- 15 ounces refried beans (fat free)
- 20 ounces enchilada sauce
- 8 ounces cheese (I used combination of pepper jack, munster and mozzarella)
How To Make chicken adobo enchilada bake
-
Step 1Place chicken in a plastic container. Mix vinegar, salt, Adobo seasoning, paprika, honey, olive oil, and garlic. -
Step 2Pour over chicken. Cover chicken and let marinate 2-4 hours.
-
Step 3When ready to make the chicken, add 3 tablespoons olive oil to a ceramic baking pan and place in oven. Preheat oven to 375.
-
Step 4In the meantime, slice up onions into rings.
-
Step 5When temp is at 375, remove pan. Add onions, extra 3 garlic cloves, and chicken. Pour a splash of water into the container from marinade and pour over the top of chicken. Bake, uncovered, for 60 minutes or until chicken is done.
-
Step 6Remove chicken from pan, setting it aside. Let cool a bit, then roughly chop chicken and onions.
-
Step 7Drain black beans. In a bowl, mix together refried and black beans.
-
Step 8Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes.
-
Step 9Pour out liquid from pan. Scrape any baked chicken bits from bottom of pan (don't discard bits). Pour 1 ladle of enchilada sauce into pan. Tear up tortillas; add to baking pan. Spread a few spoonfuls of bean mixture on top of tortillas.
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Step 10On top of the beans, add chicken. Then add corn and tomato mixture.
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Step 11Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce.
-
Step 12Repeat layers until you run out of room! My top layer ended up being cheese topped with rest of chicken, poured over with rest of enchilada sauce. Cover with foil and bake at 375 for 50 minutes.
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Step 13Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly.
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Step 14Sprinkle top with chopped cilantro or scallions (optional).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Casseroles
Culture:
Mexican
Tag:
#For Kids
Keyword:
#Casserole
Keyword:
#Bake
Keyword:
#Party
Keyword:
#enchilada
Keyword:
#hearty
Keyword:
#fusion
Keyword:
#filipino
Keyword:
#mexican
Keyword:
#healthy
Keyword:
#chicken adobo
Collection:
Fiesta Time!
Ingredient:
Chicken
Method:
Bake
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