Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 400.7
  • Total Fat: 12.9 g
  • Cholesterol: 114.5 mg
  • Sodium: 542.4 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 47.0 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Number of Servings: 6


    1 medium green pepper, chopped
    1 Tbsp olive oil
    3 cups shredded cooked chicken breast
    1 can (4 oz) chopped green chilies
    1/4 cup whole wheat flour
    1-1/2 to 2 tsp ground coriander
    2-1/2 cups reduced-sodium chicken broth
    1 cup (8 oz) fat-free sour cream
    1/4 cup Mexican-style shredded cheese
    1/2 cup part-skim mozzarella cheese (or whatever cheese you want to use)
    12 corn tortillas (6 in), warmed


1. In a small skillet, saute onion and green pepper in olive oil until tender. In a large bowl, combine the chicken and green chilies.
2. In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
3. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in x 9-in baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

Number of Servings: 6

Recipe submitted by SparkPeople user BRIANA27.

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