Cooking Light Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.4
  • Total Fat: 12.8 g
  • Cholesterol: 61.4 mg
  • Sodium: 919.6 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 6.7 g
  • Protein: 22.5 g

View full nutritional breakdown of Cooking Light Chicken Enchilada Casserole calories by ingredient
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Tex-Mex chicken enchilada casserole Tex-Mex chicken enchilada casserole
Number of Servings: 4


    8 ounces Chicken Breast (cooked), no skin, roasted
    .33 cup Cilantro - fresh (by HALLIC)
    1 can (12 oz) yields Yellow Sweet Corn, Canned
    4 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
    2 cup, chopped Onions, raw
    6 clove Garlic
    1 cup (8 fl oz) Chicken Broth
    1 cup Sauce - Green Chile Enchilada Sauce - Las Palmas (by LCWP2000)
    1 pepper Jalapeno Peppers
    12 serving Corn tortillas (Mission brand, extra thin, yellow corn, 6")
    0.25 cup Kraft 2% Shredded Cheddar Cheese
    1/2 tsp ground red pepper
    1/2 tsp cumin
    1/4 tsp salt
    1/4 tsp pepper
    1/4 water


Preheat oven to 425°.
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Serving Size: About 2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user AD55MIRE.

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