Rating: 3.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 7
  • 5 star values: 5

This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it's delicious even for the tiny palates at your table.

Recipe by Cooking Light August 2001

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Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 2 enchiladas and about 2 1/2 tablespoons sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.

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  • Preheat oven to 375°.

  • Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.

  • To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.

  • To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.

  • Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Chef's Notes

According to one online reviewer, "If you're thinking enchiladas, try this one!" The recipe is extra cheesy with both Monterey Jack and Cheddar, but it will also be fine if you choose to use only one type of cheese.

Nutrition Facts

502 calories; calories from fat 30%; fat 16.6g; saturated fat 8.4g; mono fat 3.7g; poly fat 2g; protein 47.6g; carbohydrates 40g; fiber 4.6g; cholesterol 114mg; iron 3mg; sodium 725mg; calcium 598mg.
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