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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 362.1
  • Total Fat: 17.3 g
  • Cholesterol: 94.8 mg
  • Sodium: 553.4 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 36.3 g

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

Submitted by: DILBERTA
Creamy Chicken Enchilada Casserole

Introduction

I came up with this recipe becasue I had a bunch of leftovers. It transformed them into something new and yummy.

You can make it spicer by increasing the cayenne pepper, the chipolte pepper in adobo sauce or just more mild green chilis. To make it milder, just cut back on these same items.

You can also modify this by using a different meat or protien in place of the chicken. Try using leftover pot roast or steak, or tofu, or beans and maybe even fish & shrimp.
I came up with this recipe becasue I had a bunch of leftovers. It transformed them into something new and yummy.

You can make it spicer by increasing the cayenne pepper, the chipolte pepper in adobo sauce or just more mild green chilis. To make it milder, just cut back on these same items.

You can also modify this by using a different meat or protien in place of the chicken. Try using leftover pot roast or steak, or tofu, or beans and maybe even fish & shrimp.

Number of Servings: 4

Ingredients

    2 teaspoons (garlic) olive oil
    1 cup chopped onion
    1/2 cup chopped green pepper
    4 oz (4 Tbl) chopped mild green chilis
    1/2 chipolte pepper in adobo sauce, minced
    2 cups low-sodium, fat-free chicken broth
    1/8 teaspoon cayenne pepper
    2 tablespoons flour
    1/4 cup water
    1 cup low fat plain yogurt
    12 ounces cooked chicken, shredded
    3 1/2 ounces 50% reduced fat jalpeno/pepperjack cheese, shredded (I use Cabot brand)
    9 5" corn tortillas- 6 whole & 3 cut in half
    4 green onions/scallions, white & green parts sliced in small pieces
    1/2 cup chopped tomato

Directions

1. Heat (garlic) olive oil in a large skillet over medium high heat. Add the onion and green pepper and saute for a couple of minutes. Add the mild chilis & chipolte. Continue cooking for 1 minute.


2. Add the chicken broth and bring the mixture to a boil. Mix the flour and water and stir until smooth. Add some fo the boiling liquid from the pan and stir again. Then slowly pour the flour mixture into the skillet stirring briskly and continously until the hot mixture begins to thicken. Immediately remove from the heat and turn the burner off. Add the yogurt and stir to combine.


3. Preheat oven to 350.


4. In a 8x11 1/2 baking dish spoon about 4 tablespoons of the sauce. Then layer two whole tortillas and two of the half tortillas. On top of that layer 4 ounces of the chicken, then 1 ounce of the cheese and then about 6 tablespoons of the sauce. Repeat again.


5. For the third (and final) layer, place the tortillas as before and then layer with the remaining chicken. Pour all of the remaining sauce over the chicken. Sprinkle the top witht he green onion and then top with the last of the cheese (about 1 1/2 ounces).


6. Once the oven is totally pre-heated, place the casserole in the oven and bake for 20-25 minutes until hot & bubbly. Remove from the oven garnish with the chopped tomato and serve.


Extra calorie options: Serve with low fat sour cream, salsa or gaucamole.


Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.






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