Creamy Chicken Leek Enchilada Casserole
Serving Size / Yield
- 1 15-oz. container reduced-fat ricotta cheese
- 1 rotisserie chicken, shredded or chopped (skin, bones and fat discarded)
- 2 eggs, beaten
- 3 leeks
- 2 fresh jalapeno chilies
- 1 bulb/8 cloves garlic, minced
- 1 T canola or vegetable oil
- 1/2 bunch fresh cilantro, chopped
- 1 10 1/2-oz. can reduced fat cream of chicken soup
- 1 10-oz. can mild green enchilada sauce
- 1/2 C. low fat milk
- 18 corn tortillas, halved
In a large bowl, combine chicken, ricotta and eggs. Mix well. Trim the bottoms off the leeks and then most of the green tops. The remaining piece should be about six inches long. Cut it in half lengthwise, half again and then slice thinly. Repeat with remaining two leeks.
Put all sliced leeks in a colander and rinse well to remove all grit. Take the jalapenos and cut of the tops and tips. Slice in half lengthwise and carefully scrape out the seeds. Slice the halves thinly.
In medium skillet over medium heat add the oil. Once heated, add the jalapenos, leeks and garlic. Cook until well softened and a bit translucent. Stir in the cilantro and remove from heat. Spoon the leek mixture into the chicken mixture, combining well. In a separate container, preferably a large measuring cup or bowl with a spout, pour in the soup, milk and enchilada sauce . Mix.
Preheat your oven to 350. In 8 1/2x11-inch baking pan, pour in half of the sauce. Take 12 tortilla halves and place them over the sauce so the dish has its bottom layer. Add half of the chicken leek mixture and spread evenly over the tortilla layer. Top the chicken leek mixture with another 12 tortilla halves and repeat the process. Finally you will top the secnd layer of chicken leek mixture with the final tortilla halves.
Pour the remaining sauce over the top. Bake uncovered for 40 minutes. Let stand for ten minutes before cutting and serving. Garnish the top with remaining chopped cilantro.