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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
    45 of 45 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
    23 of 23 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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  • 18 of 21 people found this review helpful
    This is delicious, but Trixie and Ocean Bobber are right about all the steps and pans. Chef Meg needs to hire a grandmother to rework some of her recipes to fit into the average person's lifestyle! - 1/19/10

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  • Very Good
    16 of 16 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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  • 13 of 16 people found this review helpful
    I'm sure this is yummy. I used to make something similar called Quesidilla Pie back before I started counting calories. It looks like a healthy recipe until you realize 1/10th of the end product isn't much.... I'd probably end up eating 4 times that much. Bummer. - 1/19/10

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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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  • Bad
    9 of 22 people found this review helpful
    Just reading this turns me off from making it. One is too fussy. Too many pans and bowls and fussing doing this and that. Another is just how big of a portion do I get? 10 servings! You are kidding. I need something with volume but low cal. - 1/21/10

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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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  • Good
    7 of 7 people found this review helpful
    A LOT of prep/cooking time made this a lower rating. Its easier to just cook the pepper, corn, and onion together in the same pan as the chicken to save time. Green chilis instead of roasted are good too. Tasty but without shortcuts, not worth the hassle. 10 servings is too much, leaves you hungry. - 3/25/11

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  • 6 of 7 people found this review helpful
    This sounded delicious but serving is too small and would not satisfy normal hunger. Eating more would be out of the question as I am only allowed 1200 daily. Thanks anyway. - 1/21/10

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  • 6 of 34 people found this review helpful
    This seems incredibly difficult to make. So many steps, so many techniques that are way beyond my skill level. I'm not even interested in attempting this. - 9/1/09

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  • O.K.
    5 of 8 people found this review helpful
    I'm giving this dish a lower rating due to the extreme work involved in prep and the tiny portion that's within a reasonable caloric range. I make a similar dish using just one pan, use very little cheese, and it makes a satisfying entree. - 9/28/10

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  • 4 of 7 people found this review helpful
    One dish meal? Not even close! The number of pans and the number of steps plus the calories = not worth it for me. - 9/28/10

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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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  • 4 of 10 people found this review helpful
    A 9" pan cut into 10 serving doesn't sound like it would fill me up. Too bad too since it sounds soooo good. - 1/19/10

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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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  • 3 of 7 people found this review helpful
    Maybe I'm lazy, but that just seems like an awful lot of prep work/dirtying pans, especially for just one person in my house. However, it sounds good, so maybe I'll see what I can find pre made/cooked to add. - 1/19/10

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