This is what I made for dinner tonight. Every last bite of it got eaten, and it was proclaimed one of my yummiest dishes to date. It's a brilliant brain-child, created out of what was needing to be used up, and what was in my pantry. Considering I bought all of my ingredients on sale, I'd say that this dinner was maybe about $5-6. It's pretty low fat, and it has a TON of fiber, but it's creamy and indulgent.

For the sauce, I found this recipe on allrecipes.com, because I was completely out of enchilada sauce. It was so easy and delicious (and cheap, because I buy tomato sauce by the case at BJ's) that I will never buy enchilada sauce again.

Enjoy!


Yummy Creamy Veggie and Chicken Enchilada Casserole

Filling:
1 lb boneless, skinless chicken breasts or tenders
1 zucchini
1 yellow squash
1 medium yellow onion
1 envelope taco seasoning (I had Taco Bell brand on hand)
3/4 c water
4 oz light cream cheese
1 can creamed corn


White corn tortillas (prob about 15-20) cut in quarters (you could also use whole wheat or flour tortillas)
8 oz shredded cheese - I used a mexican blend


Sauce:
http://allrecipes.com//Recipe/ten-minute-enchilada-sauce/Detail.aspx


Basically,
8 oz can tomato sauce
1/4 c oil
1/4 c chili powder
2 tsp flour
1/2 tsp each cumin, garlic powder and onion powder
1 1/2 c water


Heat oil, add flour and chili powder, let "bloom", add remaining ingredients and simmer for 10 min. So easy and it is the best enchilada sauce I have ever had!!!


Chop chicken into very small pieces, dice veggies. Cook chicken first in a little bit of oil, add in veggies. Season with salt and pepper, but don't over salt, as taco packets are adequately salted. Sautee until veggies are tender. Add taco seasoning packet and water (or you can doctor up your own taco seasoning concoction, but I just happened to have a taco packet). Stir in cream cheese. Once melted, incorporate creamed corn. I know this sounds weird, but it adds a great creaminess without added fat.
Prep a 9x13 casserole dish with pan spray. Add a little bit of sauce to the bottom of your pan. Put down a layer of tortilla, then half the veggie/chicken mixture, a bit of cheese and some sauce. Repeat. Top casserole with additional tortillas, cover with sauce, cheese and, if desired, chopped onion. Bake at 350 for 15-20 minutes until bubbly. Let stand about 10 minutes before serving.
Enjoy alone or with a dollop of sour cream, guac, or some chopped black olives or scallions.