Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tablespoon canola oil 1 cup prechopped fresh onion 1 1/2 teaspoons ground cumin 1 teaspoon chili powder 1/4 teaspoon garlic salt Dash of ground red pepper 2 (15.5-ounce) cans Great Northern beans, rinsed and drained 2 cups shredded skinless, boneless rotisserie chicken 1 cup thinly sliced green onions, divided 1/2 cup sliced ripe olives, divided 18 (6-inch) corn tortillas, divided Cooking spray 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided 1 cup 1% low-fat milk 1/2 cup chopped fresh cilantro 1 (16-ounce) jar green salsa 10 tablespoon reduced-fat sour cream Cilantro sprigs (optional)
Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
Serving Size: Makes 10 1-slice servings
Number of Servings: 10
Recipe submitted by SparkPeople user JDEVASHER.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
Serving Size: Makes 10 1-slice servings
Number of Servings: 10
Recipe submitted by SparkPeople user JDEVASHER.
Nutritional Info Amount Per Serving
- Calories: 335.2
- Total Fat: 10.9 g
- Cholesterol: 44.1 mg
- Sodium: 838.8 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 7.8 g
- Protein: 22.5 g
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