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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.2
  • Total Fat: 4.7 g
  • Cholesterol: 22.1 mg
  • Sodium: 128.3 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 10.7 g

View full nutritional breakdown of chicken enchilada casarole calories by ingredient
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chicken enchilada casarole

Submitted by: JOEMELEAGLES
chicken enchilada casarole

Introduction

Yummy healthy enchiladas Yummy healthy enchiladas
Number of Servings: 6

Ingredients

    Chicken breasts-3
    4 1/2 cups water
    Onion-3 tbsp
    Corn Tortillas-10
    Green Chili Fresh roasted-1.4 cup
    Flour 3 tbsp with 1/2 cup cold water
    Cheese Mexican Blend Shreeded-1/2 cup

    Lettuce & Tomato for garnish
    cup lettuce and 1 large tomato included in calorie count

Directions

Boil chicken with onions until fully cooked.
Keep water and onions, take out chicken shred it and then put to the side.
Add flour to cold water whisking then slowly add to chicken/onion broth untill thick, place chicken back in pan, chop and add green chili, in frying pan spray corn tortiallas with cooking spray and brown individually, then place a layer of chicken sauce, in bottom of baking dish, then place some cheese sprinkeled, layer five corn tortillas on top then complete the process like lasagana, then bake for 20 minuets. makes six servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JOEMELEAGLES.






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Member Ratings For This Recipe


  • Incredible!
    38 of 38 people found this review helpful
    OK, what can I say, making this again tonight. We love it. I put the chicken, water and onions in a crock pot and leave it all day. When I get home I follow the remainder of the recipe....fabulous and easy! My type of cooking! - 1/29/09

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  • Incredible!
    16 of 16 people found this review helpful
    Love this dish. I did add a pack of taco seasoning to the water, onion mixture and 4 oz. of low fat cream cheese before I put the chicken back in. I got 8 servings out of it. Family LOVED it. Will definitely make again!! - 2/8/09

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  • Incredible!
    13 of 14 people found this review helpful
    Delicious. I added 4oz of low fat cream cheese before adding the chicken and used canned green chilis and it was still amazing. It is a new staple at our house. - 2/3/09

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  • Incredible!
    12 of 12 people found this review helpful
    This was yummy...I used a little less water so that it wasn't runny. I also added some red enchilada sauce to the layering which added some extra flavor. - 2/3/09

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  • Very Good
    8 of 9 people found this review helpful
    This was really good but a bit bland. I had to add more flour to get it to thicken. Maybe a bit less water, a bit more cheese and something else. Baked it at 350 in a 9x13. Overall a great recipe. Will definitely make it again!!! - 2/1/09

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  • Incredible!
    8 of 8 people found this review helpful
    OK, Joe left a few things out of the directions...so I ad-libbed. No need to give less stars for it like some members have. We are after all human ;o). It is DELICIOUS! If you can't have spicy mexican due to stomach problems leave chilis out. WE LOVE IT AND WILL MAKE IT AGAIN!!! :O) Thanks Joe - 1/30/09

    Reply from JOEMELEAGLES (1/30/09)
    Thanks, I am still learning that you have to put all the instructions down I am so not used to writing out recipes! I live in New Mexico so our green chile (anahiem peppers)is fresh and super hot, I didn't realize that everyone else might not have access to the same great chile! Thanks again!


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  • Good
    8 of 9 people found this review helpful
    I made this and liked it but it didn't have the temperature of the oven in the recipe or what size pan. I also found it to be a bit bland and would add some spices the next time I make it. It was good and will make it again. - 1/30/09

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  • Very Good
    5 of 6 people found this review helpful
    I wasn't thrilled with the texture. We like things spicy, so I added jalapenos, and to increase the fiber & protein, also added 1 can of black beans in the layers. Since there are just 2 of us, I made this in 2 pans, and froze one for later. - 2/23/09

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  • Incredible!
    5 of 6 people found this review helpful
    my whole family loved this recipe. It was great. I will definitely be making this one again. - 2/3/09

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  • Very Good
    5 of 5 people found this review helpful
    This recipe turned out pretty good - my boyfriend has been eating it for three days now. :) The only thing I would change is that I'd probably boil the chicken with some jalapeno to give it a little more flavor. Other than that, yummy! - 1/26/09

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  • Incredible!
    4 of 5 people found this review helpful
    I have found (with making this repeatedly) that if you substitute water (to boil the chicken) with vegetable or chicken broth (lowest fat, lowest sodium kind) it adds TONS of flavor in the sauce! This is a family favorite. - 1/27/10

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  • Very Good
    4 of 4 people found this review helpful
    Everyone loved it. Less water next time, add some garlic and other spices and try not frying the tortillas. - 2/18/09

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  • Incredible!
    4 of 6 people found this review helpful
    Loved, loved, loved this and so did my picky family! I was also confused about the directions. I did not use all the liquid listed in the recipe, it seemed like too much.I added green salsa and taco seasoning. Yum, yum, yummy! - 1/30/09

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  • Good
    4 of 4 people found this review helpful
    I made this tonight, and it's pretty good. It's quite bland, though. I will try it again another time with more onion, chicken buillion in the water, and some salsa. We'll see how it goes! Thanks for the recipe! - 1/28/09

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  • 3 of 3 people found this review helpful
    Very good! I added taco seasoning to the onion water and I was great added so much more flavor. - 2/11/09

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  • Incredible!
    3 of 3 people found this review helpful
    This is a great recipe. I shredded the chicken added 1 4oz can of diced chiles to the chicken. I used 2 cans of greeen chile salsa instead of making the sauce myself with the broth made from boiling the chicken. It was spicy, delicious and I got 9 servings out of it! It was delicious! Thanks! - 1/28/09

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  • Good
    3 of 3 people found this review helpful
    I added more chili peppers and some tabassco, if you do the peppers fresh it cuts the salt a lot from the canned version, and I also added some diced tomato to the chicken mix, felt like it needs some fresh homemade salsa to top it, but I love sauces and spicy stuff. :) Thanks! - 1/28/09

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  • Very Good
    3 of 3 people found this review helpful
    The finished product was good however it was a bit time consuming - 1/28/09

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  • Very Good
    3 of 3 people found this review helpful
    This recipe was very good! I did add salt, pepper, and cumin to the chicken mixture for a little extra spice. I did use weight watchers cheese but used the whole bag in between the 2 layers. I also used 4 chicken breasts instead. I did feed more people. Everyone that night gave it thumbs up! - 1/27/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was delicious. Because my husband can't eat anything with gluten, I subbed flour with 2 TBS of corn starch. Recipe turned out yummy! I did skip the tomatoes because I am highly allergic to tomatoes. I thought the chilies would make the food too spicy but the meal turned out perfect. I loved it. - 1/27/09

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  • 3 of 3 people found this review helpful
    I used wheat flour. The gravey didn't thicken up as much as I had expected it to but it was o.k. I wasn't sure the oven temp so I used 425. I left out the chili and salted the water with salt substitute. Overall I liked it but my 13 yr.old son didn't because of the soggy tortillas. - 1/26/09

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  • Good
    3 of 3 people found this review helpful
    Made this tonight. Used Monterey Jack cheese. Used some crumpled tortilla chips since i didn't have Masa Harina - in place of some of the flour. Also used chicken thighs instead of breast since that's what i had. - 1/26/09

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  • Good
    3 of 3 people found this review helpful
    Not sure what temp to bake it at? I made this tonight but the flour didn't thicken up and it was very, very runny. I'm still confused on parts of this recipe but would love to make it again if I knew what i did wrong! Also mine didn't look anything like the picture!?!? - 1/20/09

    Reply from JOEMELEAGLES (1/20/09)
    4 and 1/2 cups water then mix 1/2 cup cold water with the flour, sorry!


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  • Incredible!
    2 of 2 people found this review helpful
    Loved it... was easy to do and the whole family enjoyed it! - 2/15/09

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  • Incredible!
    2 of 2 people found this review helpful
    this was my first experience with making chicken enchiladas of any type - your recipe was easy AND delicious!
    - 2/13/09

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