Chicken Enchilada Casserole
- Number of Servings: 12
Ingredients
2 tablespoons butter or margarine2 cups chicken breast, cubed1 teaspoon ground coriander3/4 teaspoon salt1 cup onion, diced1/2 cup green pepper, diced1 (4 ounce) can green chili peppers, chopped1/4 cup flour2 1/2 cups chicken broth1 cup reduced fat sour cream2 cups monterey jack cheese, shredded18 corn tortillas, torn into bite size pieces
Melt butter In a large saucepan and cook diced chicken seasoned with coriander and salt.
When chicken is no longer pink add green peppers and onions and cook for additional 5 minutes until tender.
Stir in flour and heat through for about 2 minutes.
Add broth and stir until thickened.
Add green chili peppers.
Remove from heat.
Stir in sour cream and 1 cup of the cheese.
Mix in torn tortillas until moist.
pour mixture into a lasagna pan 11x13.
Top with remaining cheese.
Bake, uncovered in a 350 oven about 30 minutes or until golden and bubbly.
Let set for 10 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JDIDUNNO.
When chicken is no longer pink add green peppers and onions and cook for additional 5 minutes until tender.
Stir in flour and heat through for about 2 minutes.
Add broth and stir until thickened.
Add green chili peppers.
Remove from heat.
Stir in sour cream and 1 cup of the cheese.
Mix in torn tortillas until moist.
pour mixture into a lasagna pan 11x13.
Top with remaining cheese.
Bake, uncovered in a 350 oven about 30 minutes or until golden and bubbly.
Let set for 10 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JDIDUNNO.
Nutritional Info Amount Per Serving
- Calories: 371.3
- Total Fat: 14.8 g
- Cholesterol: 103.4 mg
- Sodium: 717.8 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.0 g
- Protein: 36.2 g
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