Super yummy. I cooked and shredded my own chicken but otherwise followed the recipe exactly. The family said to add it to our regular weekend rotation, and so I will. Sliced tomato and avocado was a nice side dish.
Chicken Enchilada Casserole
Photo: Jan Smith
Mix all your favorite Mexican flavors into one easy chicken enchilada casserole. It's great to make ahead and tastes even better the day after.
Yield: 10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)
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Amount per serving
- Calories: 353
- Calories from fat: 30%
- Fat: 11.8g
- Saturated fat: 4.2g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.8g
- Protein: 23.5g
- Carbohydrate: 45.8g
- Fiber: 7.9g
- Cholesterol: 45mg
- Iron: 2.5mg
- Sodium: 734mg
- Calcium: 396mg
- 1 tablespoon canola oil
- 1 cup prechopped fresh onion
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic salt
- Dash of ground red pepper
- 2 (15.5-ounce) cans Great Northern beans, rinsed and drained
- 2 cups shredded skinless, boneless rotisserie chicken
- 1 cup thinly sliced green onions, divided
- 1/2 cup sliced ripe olives, divided
- 18 (6-inch) corn tortillas, divided
- Cooking spray
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
- 1 cup 1% low-fat milk
- 1/2 cup chopped fresh cilantro
- 1 (16-ounce) jar green salsa
- 10 tablespoon reduced-fat sour cream
- Cilantro sprigs (optional)
- Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
- Preheat oven to 350°.
- Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
- Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
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