Layered Chicken and Vegetable Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Casserole Ingredients1 tablespoon vegetable oil2 cups of chicken, chopped1 large onion, chopped (about 1 cup)4 cups packed coarsely chopped fresh spinach leaves1 cup frozen whole kernel corn2 ½ cups prepared enchilada sauce (recipe to follow)2 whole wheat tortillas (8-inch), cut into triangles¼ cup shredded Cheddar cheese¼ cup shredded Mozzarella cheese * Chopped fresh cilantro leavesEnchilada Sauce Ingredients3 tablespoons vegetable oil1 tablespoon flour¼ cup chili powder2 cups chicken stock6 ounces tomato paste1 teaspoon dried oregano1 teaspoon ground cumin1/2 teaspoon salt* cayenne to taste for added heatSubstitutions: You can use Mexican blend cheese instead of Cheddar/Mozzarella.
Directions for Casserole
Heat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes or until tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
Spread ½ cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with pieces from one tortilla, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortilla pieces and enchilada sauce.
Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
Directions for Enchilada Sauce
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin. Stir to combine. If desired, add cayenne to sauce for additional heat.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Notes regarding serving size: I used a rectangle ceramic baking dish and cut the casserole into 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MRS_BRH.
Heat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes or until tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
Spread ½ cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with pieces from one tortilla, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortilla pieces and enchilada sauce.
Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
Directions for Enchilada Sauce
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin. Stir to combine. If desired, add cayenne to sauce for additional heat.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Notes regarding serving size: I used a rectangle ceramic baking dish and cut the casserole into 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MRS_BRH.
Nutritional Info Amount Per Serving
- Calories: 290.4
- Total Fat: 12.0 g
- Cholesterol: 48.9 mg
- Sodium: 538.2 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 8.2 g
- Protein: 26.4 g
Member Reviews