chicken enchilada casarole

chicken enchilada casarole

4.1 of 5 (143)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.2
  • Total Fat: 4.7 g
  • Cholesterol: 22.1 mg
  • Sodium: 128.3 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 10.7 g

View full nutritional breakdown of chicken enchilada casarole calories by ingredient


Yummy healthy enchiladas Yummy healthy enchiladas
Number of Servings: 6


    Chicken breasts-3
    4 1/2 cups water
    Onion-3 tbsp
    Corn Tortillas-10
    Green Chili Fresh roasted-1.4 cup
    Flour 3 tbsp with 1/2 cup cold water
    Cheese Mexican Blend Shreeded-1/2 cup

    Lettuce & Tomato for garnish
    cup lettuce and 1 large tomato included in calorie count


Boil chicken with onions until fully cooked.
Keep water and onions, take out chicken shred it and then put to the side.
Add flour to cold water whisking then slowly add to chicken/onion broth untill thick, place chicken back in pan, chop and add green chili, in frying pan spray corn tortiallas with cooking spray and brown individually, then place a layer of chicken sauce, in bottom of baking dish, then place some cheese sprinkeled, layer five corn tortillas on top then complete the process like lasagana, then bake for 20 minuets. makes six servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JOEMELEAGLES.

Member Ratings For This Recipe

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    42 of 42 people found this review helpful
    OK, what can I say, making this again tonight. We love it. I put the chicken, water and onions in a crock pot and leave it all day. When I get home I follow the remainder of the recipe....fabulous and easy! My type of cooking! - 1/29/09

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    18 of 18 people found this review helpful
    Love this dish. I did add a pack of taco seasoning to the water, onion mixture and 4 oz. of low fat cream cheese before I put the chicken back in. I got 8 servings out of it. Family LOVED it. Will definitely make again!! - 2/8/09

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    14 of 15 people found this review helpful
    Delicious. I added 4oz of low fat cream cheese before adding the chicken and used canned green chilis and it was still amazing. It is a new staple at our house. - 2/3/09

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    13 of 13 people found this review helpful
    This was yummy...I used a little less water so that it wasn't runny. I also added some red enchilada sauce to the layering which added some extra flavor. - 2/3/09

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    11 of 12 people found this review helpful
    OK, Joe left a few things out of the I ad-libbed. No need to give less stars for it like some members have. We are after all human ;o). It is DELICIOUS! If you can't have spicy mexican due to stomach problems leave chilis out. WE LOVE IT AND WILL MAKE IT AGAIN!!! :O) Thanks Joe - 1/30/09

    Reply from JOEMELEAGLES (1/30/09)
    Thanks, I am still learning that you have to put all the instructions down I am so not used to writing out recipes! I live in New Mexico so our green chile (anahiem peppers)is fresh and super hot, I didn't realize that everyone else might not have access to the same great chile! Thanks again!