Chicken Enchilada Casserole
(157)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1/2 medium white or yellow onion, chopped (about 1/2 cup)1 cup frozen corn kernels1 tablespoon ground cumin 3 (8-inch) whole-wheat tortillas 1 pound chicken breast, boneless and skinless, cooked and diced1 roasted red bell pepper, diced1 (14.5-ounce) can black beans, drained, rinsed and mashed slightly1 tablespoon chopped cilantro1 1/2 cups low-sodium salsa, any variety1 cup shredded Monterey Jack cheese or queso blanco
Directions
Preheat the oven to 375 degrees Fahrenheit.

Line a deep-dish 9" pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.

Place a small saute pan over medium heat. Coat with cooking spray.

Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.

Place one tortilla in the bottom of the prepared pie pan.

Layer on half of the chicken, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa, sprinkle on 1/3 cup cheese and top with a tortilla.

Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.

Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.

Let cool for five minutes before slicing into six wedges and serving.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 326.1
  • Total Fat: 9.9 g
  • Cholesterol: 63.6 mg
  • Sodium: 661.7 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 8.6 g
  • Protein: 30.0 g

Member Reviews
  • CARRIE711
     Taste-wise it was GREAT! Loved it! Big hit with my husband. BUT, how do you just eat 1/10th of it? I cut it into 8ths and ended up eating 3/8. I was horrified when I went back and added up the calories. I recalculated with the ingredients I actually used and it wasn't as bad, but it's not low-cal. - 9/10/09
  • JESCHRAMM
     This is one of those recipes that sounds great, until you figure out exactly how tiny 1/10th of it is. I used pre-cooked chicken & swapped in lo-fat cheddar cheese to cut down the calories & fat. I ate 1/4 of the final & certainly could have eaten more. It's good, but not worth the trouble or cals. - 1/19/10
  • NADENELIZ
     I swappped out the flour tortilla for corn, alot less fat. As for using so many pans? Sauted the veggies in the same pan I'd used for the chicken, since I suated the chicken in its own juices, instead of poaching. Two pans, one bowl, very easy clean up. - 1/19/10
  • BONJI40
     I adjusted this a bit, using light cheese, less chicken, a bit more veggies. I re-calculated the recipe and determined I could cut it into 6 servings for 271 cal. I ate one serving, but hubby ate two. We also had a big green salad, so I felt like I had enough. It tasted very good! - 2/17/10
  • MOMMYSWAMI
     This dish was okay, not really worth the fussy preparation and definitely not worth the calories for a reasonable size serving. Did lots of substituting to bring down the calories and omitted the chicken completely.My recommendation is to use the recipe for inspiration & make your own low cal recipe - 2/2/10
  • TENNISELLE
     I really wanted to try this but after reading all the comments about it I decided to modify it. I used only 1 large chicken breast, 1/2 can of beans, 2 whole wheat/high fiber tortillas, no corn and a lot more cilantro, adjusted salsa amt. I used a glass pie plate and it came out great. - 1/19/10
  • TAGGRAY
     My kids liked this recipe. I used canned chilies instead of roasting them. I also used a roasted chicken from the store instead of cooking my own. I cut the time down alot. - 8/10/09
  • KIMMI8283
     This can be done much simpler. Just layer the tortillas with a layer of mashed beans, chicken, cheese, and enchilada sauce. Also very tasty with taco meat made with ground turkey. - 11/12/10
  • BDC17LV
     I loved it! Tasted great. Not as hard to make as it sounds. Serving size is way too small. - 3/24/10
  • CD9841370
     Delicious! Used cut up leftover chicken breast, canned chilies (major time saver); more enchilada sauce, and just did layers in a glass pie pan. Much easier....thanks to many suggestions from other members!
    Note: recipe mentions "appeitizer"..that explains portion size. - 7/24/11
  • LEIGH17
     This was great. I omitted the fennel seed since I didn't have it on hand, and I used corn tortillas, less cheese and only two chicken breasts to cut down on the calorie count. I ate 1/8 instead of 1/10, and it was filling. It did take quite a bit of time to prep though, but it was delicious. - 1/31/10
  • CD4519295
     This is awesome and so easy to make. I used the leftover chicken from a store bought one. It is not difficult to make. A little more time-consuming than some may desire. But well worth the effort! - 1/19/10
  • KNACKERED_KITTY
     This was great! I used medium salsa and it was JUST spicy enough. The fennel and cumin gave it a wonderful well rounded flavor. I question whether it can feed 10 though and the steps in the recipe are a smidge difficult to follow too. It takes a good chunk of time to make, but is totally worth it! - 10/23/09
  • MABEYTA
     I thoroughly enjoyed this one. It's a keeper and I'll make it again. - 9/28/10
  • PERIWINKLE52
     I made this recipe last night!! It was very very good. My family loved it and they don't mind having the same thing the next night - so I have plenty for dinner tonight and all I have to do is heat it up!! Thank you! - 1/26/10
  • CD14900052
     I don't understand the comments. This is not a lot of steps or fuss. She is using canned beans and not telling you to buy dry and do all the prep work for it. You can also buy a chicken from the market already made. You just assemble the ingredients and it is a quick meal. - 8/12/14
  • GLADUSHU
     1 cup of shredded cheese will give you approximately 40 grams of fat for the total recipe. Cut back on the cheese or get the reduced fat variety and stop grumbling! Also I'm wondering why everyone wants to divide the recipe into 10 servings when the recipe serves 6? Just saying. - 1/2/14
  • PEBBLE114
     Was this recipe adjusted? Lots of comments about 1/10th being a serving but recipe says serves 6? - 2/8/16
  • MOMTOMONKEYS2
     The recipe says it serves 6 and has 326 calories per serving. - 3/25/15
  • MFABER3
     Feedback is confusing! The recipe say a serving size is 1/6 but reviews are writing about 1/10. - 9/28/14
  • GREASE31
     I luv this recipe, it sonds just perfect. - 1/3/13
  • KRISTIN9924
     This took me almost 45 minutes to prepare (not 10). Although it is still delicious! I cut it into 1/8ths, so each serving is actually 1.25 servings for calorie calculations. My husband was a huge fan too. - 10/5/12
  • CABBAGEROSES
     Like others have said, not really low cal except as a very small portion size, didn't really think it tasted that special for all the prep that went into it. I would guess the salsa and enchilada sauce would make a difference--mine were the national brands my grocery had, but nothing special. - 1/29/12
  • DELEENDAVIDSON
     Somehow that sounds like more than 10 minutes to prepare - 1/28/12
  • CARNALYNCH
     I would definitely make this again. Very tasty, especially the second night. Yes, it was so good, we had it again the next night! - 10/14/11



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