Chicken Enchilada Casserole

Chicken Enchilada Casserole Recipe
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)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Maureen Callahan,

Cooking Light

March 2006
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