Chicken Enchilada Casserole (Serves 8)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 280.7
  • Total Fat: 11.4 g
  • Cholesterol: 32.8 mg
  • Sodium: 515.2 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 14.8 g
  • Protein: 18.2 g

View full nutritional breakdown of Chicken Enchilada Casserole (Serves 8) calories by ingredient
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Number of Servings: 8


    2 lbs tomatillos (husks removed), washed and coarsely chopped
    2 Tbls vegetable oil
    1 white onion, diced small
    2 jalapenos, seeded and diced small
    3 garlic cloves, minced
    coarse salt and ground pepper
    10 Low Carb flour tortillas
    2 boneless, skinless chicken breasts (3/4 pounds total) cooked and shredded (about 2-1/4 cups)
    3 Tbls sour cream
    2 oz four cheese mexican cheese, Sargento (1/2 cup)
    1/3 cup fresh cilantro


1. Preheat oven to 400 degrees. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper.

2. Briefly run stack of tortillas under cold water, truning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons of chicken, fold in half, and arrange in a 9-by13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil and bake until bubbling, 20 to 225 minutes. Let cool 5 minutes before serving.

3. In a small bowl, whisk together sour cream and 2 tablespoons of water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.

Serves about 8

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user DLR4499.

TAGS:  Poultry |

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