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Chicken Enchilada Casserole

Photo: Jan Smith
Yield 10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)
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.

Ingredients

  • 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)

Nutrition Information

  • calories 353
  • caloriesfromfat 30 %
  • fat 11.8 g
  • satfat 4.2 g
  • monofat 4.2 g
  • polyfat 1.8 g
  • protein 23.5 g
  • carbohydrate 45.8 g
  • fiber 7.9 g
  • cholesterol 45 mg
  • iron 2.5 mg
  • sodium 734 mg
  • calcium 396 mg

How to Make It

  1. 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.

  2. Preheat oven to 350°.

  3. 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.

  4. 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.