Rating: 4.5 stars
25 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 17

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.

Maureen Callahan
Recipe by Cooking Light March 2006

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Credit: Jan Smith

Recipe Summary

Yield:
10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

353 calories; calories from fat 30%; fat 11.8g; saturated fat 4.2g; mono fat 4.2g; poly fat 1.8g; protein 23.5g; carbohydrates 45.8g; fiber 7.9g; cholesterol 45mg; iron 2.5mg; sodium 734mg; calcium 396mg.
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