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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.1
  • Total Fat: 9.9 g
  • Cholesterol: 63.6 mg
  • Sodium: 661.7 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 8.5 g
  • Protein: 30.0 g

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

Submitted by: CHEF_MEG
Chicken Enchilada Casserole

Introduction

This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad. This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad.
Number of Servings: 6

Ingredients

    1/2 medium white or yellow onion, chopped (about 1/2 cup)
    1 cup frozen corn kernels
    1 tablespoon ground cumin
    3 (8-inch) whole-wheat tortillas
    1 pound chicken breast, boneless and skinless, cooked and diced
    1 roasted red bell pepper, diced
    1 (14.5-ounce) can black beans, drained, rinsed and mashed slightly
    1 tablespoon chopped cilantro
    1 1/2 cups low-sodium salsa, any variety (we used salsa verde)
    1 cup shredded Monterey Jack cheese or queso blanco

Tips

Get creative with the ingredients: Swap up the cheese, the salsa, and the veggies, and you'll have a whole new meal.


Directions

Preheat the oven to 375 degrees Fahrenheit.

Line a deep-dish 9" pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.

Place a small saute pan over medium heat. Coat with cooking spray.

Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.

Place one tortilla in the bottom of the prepared pie pan.

Layer on half of the chicken, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa, sprinkle on 1/3 cup cheese and top with a tortilla.

Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.

Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.

Let cool for five minutes before slicing into six wedges and serving.






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Member Ratings For This Recipe


  • Very Good
    79 of 80 people found this review helpful
    Taste-wise it was GREAT! Loved it! Big hit with my husband. BUT, how do you just eat 1/10th of it? I cut it into 8ths and ended up eating 3/8. I was horrified when I went back and added up the calories. I recalculated with the ingredients I actually used and it wasn't as bad, but it's not low-cal. - 9/10/09

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  • Good
    46 of 46 people found this review helpful
    This is one of those recipes that sounds great, until you figure out exactly how tiny 1/10th of it is. I used pre-cooked chicken & swapped in lo-fat cheddar cheese to cut down the calories & fat. I ate 1/4 of the final & certainly could have eaten more. It's good, but not worth the trouble or cals. - 1/19/10

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  • 32 of 33 people found this review helpful
    I swappped out the flour tortilla for corn, alot less fat. As for using so many pans? Sauted the veggies in the same pan I'd used for the chicken, since I suated the chicken in its own juices, instead of poaching. Two pans, one bowl, very easy clean up. - 1/19/10

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  • Very Good
    28 of 28 people found this review helpful
    I adjusted this a bit, using light cheese, less chicken, a bit more veggies. I re-calculated the recipe and determined I could cut it into 6 servings for 271 cal. I ate one serving, but hubby ate two. We also had a big green salad, so I felt like I had enough. It tasted very good! - 2/17/10

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  • Good
    24 of 24 people found this review helpful
    This dish was okay, not really worth the fussy preparation and definitely not worth the calories for a reasonable size serving. Did lots of substituting to bring down the calories and omitted the chicken completely.My recommendation is to use the recipe for inspiration & make your own low cal recipe - 2/2/10

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  • Very Good
    17 of 17 people found this review helpful
    I really wanted to try this but after reading all the comments about it I decided to modify it. I used only 1 large chicken breast, 1/2 can of beans, 2 whole wheat/high fiber tortillas, no corn and a lot more cilantro, adjusted salsa amt. I used a glass pie plate and it came out great. - 1/19/10

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  • Very Good
    16 of 16 people found this review helpful
    My kids liked this recipe. I used canned chilies instead of roasting them. I also used a roasted chicken from the store instead of cooking my own. I cut the time down alot. - 8/10/09

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  • 11 of 11 people found this review helpful
    This can be done much simpler. Just layer the tortillas with a layer of mashed beans, chicken, cheese, and enchilada sauce. Also very tasty with taco meat made with ground turkey. - 11/12/10

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  • Incredible!
    9 of 9 people found this review helpful
    I loved it! Tasted great. Not as hard to make as it sounds. Serving size is way too small. - 3/24/10

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  • Very Good
    7 of 7 people found this review helpful
    Delicious! Used cut up leftover chicken breast, canned chilies (major time saver); more enchilada sauce, and just did layers in a glass pie pan. Much easier....thanks to many suggestions from other members!
    Note: recipe mentions "appeitizer"..that explains portion size. - 7/24/11

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  • Very Good
    4 of 4 people found this review helpful
    This was great. I omitted the fennel seed since I didn't have it on hand, and I used corn tortillas, less cheese and only two chicken breasts to cut down on the calorie count. I ate 1/8 instead of 1/10, and it was filling. It did take quite a bit of time to prep though, but it was delicious. - 1/31/10

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  • Very Good
    4 of 4 people found this review helpful
    This was great! I used medium salsa and it was JUST spicy enough. The fennel and cumin gave it a wonderful well rounded flavor. I question whether it can feed 10 though and the steps in the recipe are a smidge difficult to follow too. It takes a good chunk of time to make, but is totally worth it! - 10/23/09

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  • 3 of 3 people found this review helpful
    I thoroughly enjoyed this one. It's a keeper and I'll make it again. - 9/28/10

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  • 3 of 3 people found this review helpful
    I made this recipe last night!! It was very very good. My family loved it and they don't mind having the same thing the next night - so I have plenty for dinner tonight and all I have to do is heat it up!! Thank you! - 1/26/10

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  • Incredible!
    3 of 3 people found this review helpful
    This is awesome and so easy to make. I used the leftover chicken from a store bought one. It is not difficult to make. A little more time-consuming than some may desire. But well worth the effort! - 1/19/10

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  • Incredible!
    1 of 1 people found this review helpful
    I don't understand the comments. This is not a lot of steps or fuss. She is using canned beans and not telling you to buy dry and do all the prep work for it. You can also buy a chicken from the market already made. You just assemble the ingredients and it is a quick meal. - 8/12/14

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  • Very Good
    1 of 3 people found this review helpful
    I luv this recipe, it sonds just perfect. - 1/3/13

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  • Very Good
    1 of 1 people found this review helpful
    This took me almost 45 minutes to prepare (not 10). Although it is still delicious! I cut it into 1/8ths, so each serving is actually 1.25 servings for calorie calculations. My husband was a huge fan too. - 10/5/12

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  • Good
    1 of 1 people found this review helpful
    Like others have said, not really low cal except as a very small portion size, didn't really think it tasted that special for all the prep that went into it. I would guess the salsa and enchilada sauce would make a difference--mine were the national brands my grocery had, but nothing special. - 1/29/12

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  • 1 of 1 people found this review helpful
    Somehow that sounds like more than 10 minutes to prepare - 1/28/12

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  • Incredible!
    1 of 1 people found this review helpful
    I would definitely make this again. Very tasty, especially the second night. Yes, it was so good, we had it again the next night! - 10/14/11

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  • Bad
    1 of 2 people found this review helpful
    I make something similar to this, but it requires WAY fewer steps and it had a heartier portion. This recipe's calorie count is ridiculous because no one is going to only eat 1/10th of this! Flavor combinations are spot on. Cut out the corn and use corn tortillas instead of flour ones! - 9/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    Very good recipe! The portion is small, but to those out there making so many comments on it...remember it's only suppost to be part of your meal. This is only suppost to be 1/4 of your plate not bigger. So ifyou plan on eating it alone, this isn't for you! Too many cals! :) - 8/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't have a springform pan, so I just used a regular 9" cakepan. It was a tad too much for that, but no complaints on flavor or taste. A lot of prep, but well worth it. Yum! - 4/5/11

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  • Very Good
    1 of 1 people found this review helpful
    Delicious! - 9/29/10

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