Chicken Enchilada Casserole

Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 331.5
  • Total Fat: 11.3 g
  • Cholesterol: 98.4 mg
  • Sodium: 589.4 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 37.8 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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If you love Mexican food you will LOVE this! If you love Mexican food you will LOVE this!
Number of Servings: 8


    Cooking spray
    1 1/4 lbs boned, skinned chicken breast
    1 1/2 cups chopped onion
    4 garlic cloves, minced
    1/2 cup beer (I used light beer)
    1/4 to 1/2 teaspoon ground red pepper
    1 (28 oz) can whole tomatoes, drained and chopped
    1/2 cup thinly sliced green onions
    1 (2 1/4 oz) can sliced ripe olives
    1 (7 oz) cans chopped green chiles, drained
    5 tablespoons wheat flour
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon ground coriander
    2 cups 1% low-fat milk
    2 large egg whites, slightly beaten (or you can substitute 6 tablespoons egg substitute)
    1 cup (3 oz) shredded sharp cheddar cheese
    1 cup (3 oz) shredded Monterey Jack cheese
    4 (6-inch) corn tortillas, cut in half
    1/2 cup fat free sour cream
    1/2 cup bottled salsa


Preheat oven to 350 degrees

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cool. Shred chicken with 2 forks.

Re-coat pan with cooking spray; place over medium heat. Add chopped onion & garlic; saute for 5 minutes, or until tender. Add chicken, beer, red pepper & tomatoes; cook 10 minutes or until liquid almost disappears. Remove from heat. Reserve 1 tablespoon green onion & 1 tablespoon olives for garnish. stir remaining green onion, olives & chilies into chicken mixture; set aside.

Combine flour, salt, cumin & coriander in medium saucepan. Gradually add milk, while stirring with a whisk until blended. Plcae over medium heat; cook 7 minutes or until thick, stirring constantly with whisk.

Mix 2 cheeses together in a bowl.

Spread 1/2 cup white sauce in bottom of 2 1/2 qt casserole dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce & 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese aside.

Bake, uncovered, at 350 degrees for 40 minutes or until hot. Sprinkle with remaining cheese, reserved green onions & reserved olives; bake additional 5 minutes. Let stand 10 minutes before serving. Spoon onto serving plates. Top each serving with 1 tablespoon sour cream & 1 tablespoon salsa.

Make ahead tip: You can assemble casserole ahead of time. Cover and chill overnight; bake at 350 degrees for 1 hour or until bubbly. Or freeze casserole, thaw in fridge 24 hours, bake 1 hour at 350 degrees.

Serves 8 persons

Number of Servings: 8

Recipe submitted by SparkPeople user GRANKAT.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This awesome! All of the family loved it! This is definitely a keeper! Thank you! - 2/22/09

    Was this review helpful?   yes  No
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