White Chicken and Cheese Enchilada Casserole – 6 Points
White Chicken and Cheese Enchilada Casserole – 6 Points takes roughly 45 minutes from beginning to end. This main course has 272 calories, 14g of protein, and 13g of fat per serving. For $2.14 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Autumn event. It is a rather inexpensive recipe for fans of Mexican food. 12318 people have made this recipe and would make it again. This recipe from Laa Loosh requires all purpose flour, salt, fresh cilantro, and fat free chicken broth. Overall, this recipe earns a solid spoonacular score of 75%. Users who liked this recipe also liked White Chicken Enchilada Casserole, White Chicken Enchilada Casserole, and Shrimp Enchilada Casserole – 7 Points.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 tbsp whole wheat, all purpose flour
1/2 tsp black pepper
1 4 oz can green chiles
1 tsp cumin
2 cups fat free chicken broth
8 whole wheat flour tortillas (I used the large size of these)
1/4 cup fresh cilantro, finely chopped
2 green onions, diced
2 jalapenos, seeded and diced
1 tbsp light butter
Zest from 1 lime
1 small red onion, diced
1/2 cup reduced fat sour cream
1 cup reduced fat Mexican cheese blend, shredded
1 tsp salt
8oz boneless skinless chicken breast, cooked and shredded
1 cup fat free sour cream
2 large zucchini, diced
Equipment:
casserole dish
bowl
oven
sauce pan
whisk
Cooking instruction summary:
InstructionsPreheat oven to 350 degrees.Spray a 9” x 13” casserole pan with non-fat cooking spray.In a large bowl, combine chicken, zucchini, onion, 1/2 cup of the fat free sour cream, ½ cup shredded cheese, cumin, lime zest, salt and pepper. Mix well.One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish.In a medium sized sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in chiles and remainder of the sour cream, and heat until well combined and heated through, about 3-4 minutes.Pour sour cream sauce over enchiladas, and then top with the remaining shredded cheese. Bake in oven for about 20-25 minutes or until casserole is cooked through and cheese begins to brown and bubble. Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro, green onions and diced jalapenos.
Step by step:
1. Preheat oven to 350 degrees.Spray a 9” x 13” casserole pan with non-fat cooking spray.In a large bowl, combine chicken, zucchini, onion, 1/2 cup of the fat free sour cream, ½ cup shredded cheese, cumin, lime zest, salt and pepper.
2. Mix well.One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish.In a medium sized sauce pan, melt butter, stir in flour and cook 1 minute.
3. Add broth and whisk until smooth.
4. Heat over medium heat until thick and bubbly. Stir in chiles and remainder of the sour cream, and heat until well combined and heated through, about 3-4 minutes.
5. Pour sour cream sauce over enchiladas, and then top with the remaining shredded cheese.
6. Bake in oven for about 20-25 minutes or until casserole is cooked through and cheese begins to brown and bubble.
7. Remove from oven and let cool for 5 minutes.
8. Garnish with fresh cilantro, green onions and diced jalapenos.
Nutrition Information:
covered percent of daily need
