HJ's Red Pepper and Green Chili Chicken Enchilada Casserole

HJ's Red Pepper and Green Chili Chicken Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.9
  • Total Fat: 7.9 g
  • Cholesterol: 38.2 mg
  • Sodium: 900.6 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 18.5 g

View full nutritional breakdown of HJ's Red Pepper and Green Chili Chicken Enchilada Casserole calories by ingredient
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Introduction

2 thumbs up!!! Just enough spice...very yummy! 2 thumbs up!!! Just enough spice...very yummy!
Number of Servings: 6

Ingredients

    That morning place the following in the crock pot for 4-6 hrs.

    Chicken Breast, no skin, 8 ounces
    Cumin, 1 tsp
    Curry Powder, 1tsp
    Chicken Broth, 1c

    When chicken is cooked thoroughly, remove from juices and shred. Discard juices in crock pot.

    For the Filling:

    In a medium nonstick skillet heat Olive Oil, 1 1tsp on low.
    Add onions, raw, 1/4 cup, minced and
    Garlic, 4 clove minced, and saute until soft and onions look translucent - approx. 4-5 min.
    Add Chopped Green Chilis - 4.5 oz can including juices, Bush's Great Northern Beans including juices - 16 oz can,
    1/3 bean can of water,
    Chicken Bullion granules, 1 tsp
    and Cumin, 1 tsp.
    Mix well, cover and simmer on low for 15 minutes - stirring periodically. Remove cover, add chicken, cook 5 more minutes. Set aside.

    For the Sauce:

    In a large nonstick skillet, melt BUTTER - I Can't Believe Its Not Butter Spread, 1 tsp over low to medium heat. Add Peppers, sweet, red, fresh, 1/4 cup, chopped, Jalapenos, 1.5 tbsp minced
    and Onions, raw, 1/2 cup, chopped and saute until soft and onions look translucent - approx. 4-5 min.
    Add Flour, 2 tbsp and stir constantly for 1 minute. Slowly whisk in the Chicken Broth, 1 cup, until sauce becomes smooth.
    Cover and cook on medium heat for 4-5 minutes until sauce boils and thickens. Add Chopped Green Chilis - 7 oz can, cook for 1-2 minutes, remove from heat and stir in Sour cream light, 1/2 cup.

    Casserole:

    Spread 1/2 c enchilada sauce on the bottom of a 9"x13" baking dish. Fill each Mission Yellow Corn Tortilla with 1/5 - 1/4 c of the filling mixture. Roll the tortillas and place seam side down in the baking dish. Continue until all 12 tortillas are filled.

    Pour enchilada sauce over the tortillas making sure all are covered. Top with Monterey Jack Cheese, 1 oz shredded and Extra Sharp Cheddar, 1 oz shredded and cover with aluminum foil and bake 30 - 35 minutes until cheese is melted. Remove from oven and top with Green Onions, 2 stalks, chopped and Fresh Cilantro, 1/4 cup, chopped (both are optional).

    Serve & Enjoy!

Tips

This was a HUGE family hit! Will become a regular in our house! And a definite for the next church potluck!!!!


Directions

See Ingredients List - can serve with a salad!

Serving Size: Makes SIX servings of 2 tortillas each.

Number of Servings: 6

Recipe submitted by SparkPeople user SPARKINGLIFE.

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