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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.7
  • Total Fat: 16.0 g
  • Cholesterol: 57.0 mg
  • Sodium: 690.4 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 15.2 g

View full nutritional breakdown of Pampered Chef Chicken Enchilada Casserole calories by ingredient
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Pampered Chef Chicken Enchilada Casserole

Submitted by: PRINCESSNURSE

Introduction

This is a recipe from Pampered Chef that the whole family enjoys! I modified the original recipe slightly by using Neufchatel cheese instead of cream cheese and by reducing the number of corn tortillas used. (you may need to use more tortillas depending on the pan you use to make this--adjust the nutrional information up as needed) As this recipe utilizes the microwave and I find that low fat cheese does not melt well in the microwave, I choose to use regular Montery Jack cheese, but you could try low fat or non-fat and lower the calorie count even further. This is a recipe from Pampered Chef that the whole family enjoys! I modified the original recipe slightly by using Neufchatel cheese instead of cream cheese and by reducing the number of corn tortillas used. (you may need to use more tortillas depending on the pan you use to make this--adjust the nutrional information up as needed) As this recipe utilizes the microwave and I find that low fat cheese does not melt well in the microwave, I choose to use regular Montery Jack cheese, but you could try low fat or non-fat and lower the calorie count even further.
Number of Servings: 8

Ingredients

    1/4 cup fresh cilantro leaves
    1 package (8 oz.) Neufchatel cheese
    2 cups shredded Monterey Jack or Mexican blend cheese
    1 medium onion, chopped
    2 (10 oz. each) cans of encilada sauce or equivilant amount of salsa
    4 (6 inch) corn tortillas
    3 cups cooked diced or shredded chicken

Directions

Chop cilantro leaves. Chop onion. Place Neufchatel cheese in a bowl and microwave on high 30-45 seconds, or until very soft. Add cilantro and 1 1/2 cupd of Monterey Jack cheese--mix well. spread 2/3 cup of enchilada sause (or salsa) in bottom of casserole pan. Pour the rest of the sauce (or salsa) into a pie plate or on a dinner plate. Dip corn tortillas into sauce. Place two tortillas on the bottom of the casserole dish. Scoop half of cream cheese mixture over tortillas, spread to cover tortillas. Top with 1 cup of the chicken and 1/3 of chopped onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce (or salsa) over top and sprinkle with remaining 1/2 cup of Monterey Jack Cheese. Microwave, covered, on high 12-15 minutes or until center is hot. Let stand 10 minutes before serving. Cut into 8 portions.

Number of Servings: 8

Recipe submitted by SparkPeople user PRINCESSNURSE.






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