Chicken Enchilada Casserole W/Avocado Cream and Jalapeno cream cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
15 corn tortillas 7 boneless skinless chicken 1.5 large onions diced2 large stalks of celery4 cloves garlic chopped1 tbsp GROUND cumin 1 tbsp salt1 tbsp black pepper5 cups water3 cups frozen yellow sweet corn3 cups canned black beans (drained)3 cups diced tomatoes 1/2 cup cilantro chopped Avacodo Cream12oz Fat Free sour cream11/2 Haas Avocado1cup Cilantro 1 Lime Juiced Jalapeno cream
Combine the first 8ingredients and simmer until chicken is cooked thru and can be easily shredded with fork strain remaining water and the next 4 ingredients stir to combine.
Avocado Cream
In food processor pulse Avocado add cilantro add lime juice, add sour cream
Jalapeno Cream Cheese
In food processor pulse peppers (if you dont like spicy food seed the peppers i like spicy so i dont seed them). Now add cream cheese pulse till combined
Coat a 9x13 baking dish w/cooking spray now cover bottom of pan with tortillas now chicken mixer, a couple of spoons of avocado cream next layer instead of avocado cream add jalapeno cream cheese repeat until gone endding with avocado cream and jalapeno creams being on top cover with lowfat cheese. Serve with salad ( i have used a whole chicken remove the skin and trim excess fat. The fat and calorie count will be higher using the dark meat.)
15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user RPARKER66104.
Avocado Cream
In food processor pulse Avocado add cilantro add lime juice, add sour cream
Jalapeno Cream Cheese
In food processor pulse peppers (if you dont like spicy food seed the peppers i like spicy so i dont seed them). Now add cream cheese pulse till combined
Coat a 9x13 baking dish w/cooking spray now cover bottom of pan with tortillas now chicken mixer, a couple of spoons of avocado cream next layer instead of avocado cream add jalapeno cream cheese repeat until gone endding with avocado cream and jalapeno creams being on top cover with lowfat cheese. Serve with salad ( i have used a whole chicken remove the skin and trim excess fat. The fat and calorie count will be higher using the dark meat.)
15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user RPARKER66104.
Nutritional Info Amount Per Serving
- Calories: 352.3
- Total Fat: 6.5 g
- Cholesterol: 70.6 mg
- Sodium: 1,091.1 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 8.2 g
- Protein: 39.2 g
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