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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Chicken Enchilada Casserole

This hearty casserole features favorite Mexican flavors like chiles, cumin, coriander, and of course–lots of cheese! Serve with refried beans or Spanish rice for a complete meal.

Cooking Light OCTOBER 1996

  • Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)

Ingredients

  • Cooking spray
  • 1 1/4 pounds skinned, boned chicken breast
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup beer
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1 (28-ounce) can whole tomatoes, drained and chopped
  • 1/2 cup thinly sliced green onions
  • 1 (2 1/4-ounce) can sliced ripe olives, drained
  • 2 (4.5-ounce) cans chopped green chiles, drained
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 cups 1% low-fat milk
  • 2 large egg whites, lightly beaten or 6 tablespoons egg substitute
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese
  • 6 (6-inch) corn tortillas, cut in half
  • 1/2 cup fat-free sour cream
  • 1/2 cup salsa

Preparation

Preheat oven to 350°.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.

Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 28%
  • Fat: 9.7g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 28.7g
  • Carbohydrate: 26.6g
  • Fiber: 2.6g
  • Cholesterol: 63mg
  • Iron: 2.1mg
  • Sodium: 753mg
  • Calcium: 324mg
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Chicken Enchilada Casserole Recipe

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