Light Chicken Enchilada Caserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Corn Tortillas (any brand)One Whole Chicken Shredded or just the breast meatLa Victoria Enchilada Sauce or homemadeReduced Fat Mexican Cheese Shredded BlendLow Sodium Chicken Broth canned or homemade
Preheat the oven to 350 degrees. You'll need an oven safe caserole or pyrex glass baking dish - the largest one you have. Disposable foilware is easy too.
Using a ladle or a measuring cup, pour a 1/2 cup of the enchildada sauce into the bottom of the dish and spread it around evenly. Layer six tortillas on the bottom of the dish and use the sauce already in the dish to moisten the tortillas on both sides. Ladle another measure of sauce on top and distrubute evenly using about one-third of the sauce. Pour a third of the chicken broth onto the tortillas; layer a third of your shredded chicken. Do three of these layers, using all of the enchilada sauce and all of the chicken broth. It will look like a wet, soupy mess.
You really do need all of that chicken broth and sauce because the tortillas are really dry and you've added no additional oil to the recipe.
On the last layer, sprinkle the reduced fat cheese on the top. Cover with foil, tenting it up and off the caserole so you don't lose your cheese when you remove the foil. Take the foil off for the last ten minutes of cooking if you want the top to get brown and crispy. It's quite nice the next day with a little salsa or light sour cream. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JULESNERD.
Using a ladle or a measuring cup, pour a 1/2 cup of the enchildada sauce into the bottom of the dish and spread it around evenly. Layer six tortillas on the bottom of the dish and use the sauce already in the dish to moisten the tortillas on both sides. Ladle another measure of sauce on top and distrubute evenly using about one-third of the sauce. Pour a third of the chicken broth onto the tortillas; layer a third of your shredded chicken. Do three of these layers, using all of the enchilada sauce and all of the chicken broth. It will look like a wet, soupy mess.
You really do need all of that chicken broth and sauce because the tortillas are really dry and you've added no additional oil to the recipe.
On the last layer, sprinkle the reduced fat cheese on the top. Cover with foil, tenting it up and off the caserole so you don't lose your cheese when you remove the foil. Take the foil off for the last ten minutes of cooking if you want the top to get brown and crispy. It's quite nice the next day with a little salsa or light sour cream. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JULESNERD.
Nutritional Info Amount Per Serving
- Calories: 68.8
- Total Fat: 2.5 g
- Cholesterol: 11.5 mg
- Sodium: 729.8 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.6 g
- Protein: 6.7 g
Member Reviews