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:

Quickview
277k Calories
14g Protein
13g Total Fat
26g Carbs
13% Health Score
Limit These
Calories
277k
14%

Fat
13g
20%

  Saturated Fat
6g
41%

Carbohydrates
26g
9%

  Sugar
7g
8%

Cholesterol
46mg
15%

Sodium
965mg
42%

Get Enough Of These
Protein
14g
30%

Vitamin C
28mg
34%

Selenium
21µg
30%

Phosphorus
290mg
29%

Calcium
273mg
27%

Vitamin B3
5mg
25%

Vitamin B6
0.46mg
23%

Folate
79µg
20%

Manganese
0.37mg
18%

Vitamin B2
0.29mg
17%

Vitamin B1
0.25mg
17%

Potassium
524mg
15%

Vitamin K
14µg
13%

Vitamin A
630IU
13%

Iron
2mg
12%

Magnesium
42mg
11%

Fiber
2g
10%

Zinc
1mg
10%

Vitamin B5
0.9mg
9%

Vitamin B12
0.53µg
9%

Copper
0.13mg
6%

Vitamin E
0.58mg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
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