Chicken Enchilada Casserole

Chicken Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 335.2
  • Total Fat: 10.9 g
  • Cholesterol: 44.1 mg
  • Sodium: 838.8 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 7.8 g
  • Protein: 22.5 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Introduction

From Cooking Light From Cooking Light
Number of Servings: 10

Ingredients

    1 tablespoon canola oil
    1 cup prechopped fresh onion
    1 1/2 teaspoons ground cumin
    1 teaspoon chili powder
    1/4 teaspoon garlic salt
    Dash of ground red pepper
    2 (15.5-ounce) cans Great Northern beans, rinsed and drained
    2 cups shredded skinless, boneless rotisserie chicken
    1 cup thinly sliced green onions, divided
    1/2 cup sliced ripe olives, divided
    18 (6-inch) corn tortillas, divided
    Cooking spray
    2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
    1 cup 1% low-fat milk
    1/2 cup chopped fresh cilantro
    1 (16-ounce) jar green salsa
    10 tablespoon reduced-fat sour cream
    Cilantro sprigs (optional)

Directions

Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.

Preheat oven to 350.

Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.

Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350 for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.


Serving Size: Makes 10 1-slice servings

Number of Servings: 10

Recipe submitted by SparkPeople user JDEVASHER.

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