Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 309.9
  • Total Fat: 17.3 g
  • Cholesterol: 59.0 mg
  • Sodium: 1,096.3 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 6.8 g
  • Protein: 26.7 g

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


    1 c. chopped onion
    1/2 c. choppped green peppers
    2 T smart balance 50/50 sticks
    2 c. cooked, chopped chicken
    1 4oz. can chopped green chiles
    2 T. smart balance 50/50 sticks
    1/4 c. flour
    1 t. ground coriander
    3/4 t. salt
    2 1/2 c. chicken broth
    1 c. light sour cream
    1 1/2 c. shredded monterey jack cheese
    12 6 in. low carb tortillas (flour)


In large saucepan cook onion and green pepper in the 2 T. butter or margarine until tender. Combine in a bowl with chopped chicken and green chiles, set aside.

In same saucepan melt the remaining 2 T. butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once, cook and stir until thickened and bubbly. Remove from heat, stir in sour cream and 1/2 c. cheese. Stir 1/2 c. of the sauce into the chicken mixture. Dip each tortilla in remaining sauce to soften. Fill each tortilla with 1/3 c. chicken mixture. Roll up. Arrange rolls in a 13x9 baking dish. Pour remaining sauce over rolls and sprinkle with remaining cheese. Bake uncovered at 350 for 25 minutes until bubbly. Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user BJCHOOMS.

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