chicken enchilada casarole
(143)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
Chicken breasts-34 1/2 cups waterOnion-3 tbspCorn Tortillas-10Green Chili Fresh roasted-1.4 cupFlour 3 tbsp with 1/2 cup cold waterCheese Mexican Blend Shreeded-1/2 cupLettuce & Tomato for garnish cup lettuce and 1 large tomato included in calorie count
Directions
Boil chicken with onions until fully cooked.
Keep water and onions, take out chicken shred it and then put to the side.
Add flour to cold water whisking then slowly add to chicken/onion broth untill thick, place chicken back in pan, chop and add green chili, in frying pan spray corn tortiallas with cooking spray and brown individually, then place a layer of chicken sauce, in bottom of baking dish, then place some cheese sprinkeled, layer five corn tortillas on top then complete the process like lasagana, then bake for 20 minuets. makes six servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JOEMELEAGLES.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 179.2
  • Total Fat: 4.7 g
  • Cholesterol: 22.1 mg
  • Sodium: 128.3 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 10.7 g

Member Reviews
  • MARLONA
     OK, what can I say, making this again tonight. We love it. I put the chicken, water and onions in a crock pot and leave it all day. When I get home I follow the remainder of the recipe....fabulous and easy! My type of cooking! - 1/29/09
  • CINDYG43
     Love this dish. I did add a pack of taco seasoning to the water, onion mixture and 4 oz. of low fat cream cheese before I put the chicken back in. I got 8 servings out of it. Family LOVED it. Will definitely make again!! - 2/8/09
  • MIPAL125
     Delicious. I added 4oz of low fat cream cheese before adding the chicken and used canned green chilis and it was still amazing. It is a new staple at our house. - 2/3/09
  • WALKERSPARKER
     This was yummy...I used a little less water so that it wasn't runny. I also added some red enchilada sauce to the layering which added some extra flavor. - 2/3/09
  • WHITETIGER78
     OK, Joe left a few things out of the directions...so I ad-libbed. No need to give less stars for it like some members have. We are after all human ;o). It is DELICIOUS! If you can't have spicy mexican due to stomach problems leave chilis out. WE LOVE IT AND WILL MAKE IT AGAIN!!! :O) Thanks Joe - 1/30/09

    Reply from JOEMELEAGLES (1/30/09)
    Thanks, I am still learning that you have to put all the instructions down I am so not used to writing out recipes! I live in New Mexico so our green chile (anahiem peppers)is fresh and super hot, I didn't realize that everyone else might not have access to the same great chile! Thanks again!

  • LALA2U
     This was really good but a bit bland. I had to add more flour to get it to thicken. Maybe a bit less water, a bit more cheese and something else. Baked it at 350 in a 9x13. Overall a great recipe. Will definitely make it again!!! - 2/1/09
  • NQUILES
     I made this and liked it but it didn't have the temperature of the oven in the recipe or what size pan. I also found it to be a bit bland and would add some spices the next time I make it. It was good and will make it again. - 1/30/09
  • CD4592528
     I wasn't thrilled with the texture. We like things spicy, so I added jalapenos, and to increase the fiber & protein, also added 1 can of black beans in the layers. Since there are just 2 of us, I made this in 2 pans, and froze one for later. - 2/23/09
  • DARLINXYZ
     my whole family loved this recipe. It was great. I will definitely be making this one again. - 2/3/09
  • ROYABOYA
     This recipe turned out pretty good - my boyfriend has been eating it for three days now. :) The only thing I would change is that I'd probably boil the chicken with some jalapeno to give it a little more flavor. Other than that, yummy! - 1/26/09
  • LINSEYL
     I have found (with making this repeatedly) that if you substitute water (to boil the chicken) with vegetable or chicken broth (lowest fat, lowest sodium kind) it adds TONS of flavor in the sauce! This is a family favorite. - 1/27/10
  • NOTEWORTHYBANDZ
     Everyone loved it. Less water next time, add some garlic and other spices and try not frying the tortillas. - 2/18/09
  • SHARITEACH1
     Loved, loved, loved this and so did my picky family! I was also confused about the directions. I did not use all the liquid listed in the recipe, it seemed like too much.I added green salsa and taco seasoning. Yum, yum, yummy! - 1/30/09
  • KEEPINGTHEFAITH
     I made this tonight, and it's pretty good. It's quite bland, though. I will try it again another time with more onion, chicken buillion in the water, and some salsa. We'll see how it goes! Thanks for the recipe! - 1/28/09
  • BUTTERFLIES14
     Very good! I added taco seasoning to the onion water and I was great added so much more flavor. - 2/11/09
  • SPEECHIED
     This is a great recipe. I shredded the chicken added 1 4oz can of diced chiles to the chicken. I used 2 cans of greeen chile salsa instead of making the sauce myself with the broth made from boiling the chicken. It was spicy, delicious and I got 9 servings out of it! It was delicious! Thanks! - 1/28/09
  • RHIAN2425
     I added more chili peppers and some tabassco, if you do the peppers fresh it cuts the salt a lot from the canned version, and I also added some diced tomato to the chicken mix, felt like it needs some fresh homemade salsa to top it, but I love sauces and spicy stuff. :) Thanks! - 1/28/09
  • MARGIE140
     The finished product was good however it was a bit time consuming - 1/28/09
  • ELISAH
     This recipe was very good! I did add salt, pepper, and cumin to the chicken mixture for a little extra spice. I did use weight watchers cheese but used the whole bag in between the 2 layers. I also used 4 chicken breasts instead. I did feed more people. Everyone that night gave it thumbs up! - 1/27/09
  • 1HOTMOMMA12
     This was delicious. Because my husband can't eat anything with gluten, I subbed flour with 2 TBS of corn starch. Recipe turned out yummy! I did skip the tomatoes because I am highly allergic to tomatoes. I thought the chilies would make the food too spicy but the meal turned out perfect. I loved it. - 1/27/09
  • AMKAREN
     I used wheat flour. The gravey didn't thicken up as much as I had expected it to but it was o.k. I wasn't sure the oven temp so I used 425. I left out the chili and salted the water with salt substitute. Overall I liked it but my 13 yr.old son didn't because of the soggy tortillas. - 1/26/09
  • CHANGINTIME
     Made this tonight. Used Monterey Jack cheese. Used some crumpled tortilla chips since i didn't have Masa Harina - in place of some of the flour. Also used chicken thighs instead of breast since that's what i had. - 1/26/09
  • HIPPIEMAMA1622
     Not sure what temp to bake it at? I made this tonight but the flour didn't thicken up and it was very, very runny. I'm still confused on parts of this recipe but would love to make it again if I knew what i did wrong! Also mine didn't look anything like the picture!?!? - 1/20/09

    Reply from JOEMELEAGLES (1/20/09)
    4 and 1/2 cups water then mix 1/2 cup cold water with the flour, sorry!

  • HEIDIDELONG33
     Loved it... was easy to do and the whole family enjoyed it! - 2/15/09
  • CTYRECOWART
     this was my first experience with making chicken enchiladas of any type - your recipe was easy AND delicious!
    - 2/13/09



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