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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 371.3
  • Total Fat: 14.8 g
  • Cholesterol: 103.4 mg
  • Sodium: 717.8 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 36.2 g

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

Submitted by: JDIDUNNO


Number of Servings: 12

Ingredients

    2 tablespoons butter or margarine
    2 cups chicken breast, cubed
    1 teaspoon ground coriander
    3/4 teaspoon salt
    1 cup onion, diced
    1/2 cup green pepper, diced
    1 (4 ounce) can green chili peppers, chopped
    1/4 cup flour
    2 1/2 cups chicken broth
    1 cup reduced fat sour cream
    2 cups monterey jack cheese, shredded
    18 corn tortillas, torn into bite size pieces

Directions

Melt butter In a large saucepan and cook diced chicken seasoned with coriander and salt.
When chicken is no longer pink add green peppers and onions and cook for additional 5 minutes until tender.
Stir in flour and heat through for about 2 minutes.
Add broth and stir until thickened.
Add green chili peppers.
Remove from heat.
Stir in sour cream and 1 cup of the cheese.
Mix in torn tortillas until moist.
pour mixture into a lasagna pan 11x13.
Top with remaining cheese.
Bake, uncovered in a 350 oven about 30 minutes or until golden and bubbly.
Let set for 10 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user JDIDUNNO.






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Member Ratings For This Recipe

  • extremely delicious - 2/23/11

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  • Oh my gosh, yum. This casserole is simple, the ingredients are simple, and it cooks up quickly and easily. Even with all the vegetarian liberties I took, it was a hit.

    Thanks so much! - 10/12/09

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