Chicken Enchilada Casserole
Chicken Enchilada Casserole might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 28g of protein, 15g of fat, and a total of 370 calories. For $1.94 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. 29194 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Several people really liked this Mexican dish. It is brought to you by Recipe Girl. If you have flour, low fat milk, salt, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is super. Users who liked this recipe also liked Chicken Enchilada Casserole, Chicken Enchilada Casserole, and Chicken Enchilada Casserole.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 75 minutes
Ingredients:
1/2 cup beer
1 (28 ounce) can chopped tomatoes, drained
6 (6-inch) corn tortillas, cut in half
2 large egg whites, lightly beaten
5 Tablespoons flour
4 cloves garlic, minced
2 (4 ounce) cans chopped green chilies, drained
1/2 cup green onions, thinly sliced (divided)
1/4 teaspoon ground coriander seed
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 cups 1% low fat milk
3/4 cup shredded Monterey Jack cheese
2 (2 1/4 ounce) can sliced olives, drained (divided)
1 1/2 cups onions, chopped
1/2 cup salsa
1/2 teaspoon salt
3/4 cup shredded sharp cheddar cheese
1 1/4 pounds skinless boneless chicken breasts
1/2 cup fat free sour cream
Equipment:
casserole dish
oven
frying pan
sauce pan
whisk
bowl
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Coat 2 1/2 quart casserole dish with cooking spray.2. Spray a large nonstick skillet with cooking spray. Place over medium heat until hot. Add chicken; cook 6 minutes on each side, or until done. Remove chicken from skillet and let cool. Shred chicken with 2 forks; set aside.3. Re-coat skillet with cooking spray; place over medium heat. Add onion and garlic; saut 5 minutes or until tender. Add shredded chicken, beer, red pepper and tomatoes; cook 15 minutes, or until most of the liquid has evaporated. Remove from heat. Reserve 1 Tablespoon green onions and 1 Tablespoon olives for garnish. Stir in remaining green onions, olives and chilies into chicken mixture; set aside.4. Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.5. Place cheeses in bowl; toss well and set aside.6. Spread 1/2 cup white sauce in bottom of casserole dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup sauce and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining 1/2 cup cheese mixture.7. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese, reserved green onions and olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.
Step by step:
1. Preheat oven to 350 degrees F. Coat 2 1/2 quart casserole dish with cooking spray.
2. Spray a large nonstick skillet with cooking spray.
3. Place over medium heat until hot.
4. Add chicken; cook 6 minutes on each side, or until done.
5. Remove chicken from skillet and let cool. Shred chicken with 2 forks; set aside.
6. Re-coat skillet with cooking spray; place over medium heat.
7. Add onion and garlic; saut 5 minutes or until tender.
8. Add shredded chicken, beer, red pepper and tomatoes; cook 15 minutes, or until most of the liquid has evaporated.
9. Remove from heat. Reserve 1 Tablespoon green onions and 1 Tablespoon olives for garnish. Stir in remaining green onions, olives and chilies into chicken mixture; set aside.
10. Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, stirring with a whisk until blended.
11. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.
12. Place cheeses in bowl; toss well and set aside.
13. Spread 1/2 cup white sauce in bottom of casserole dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup sauce and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining 1/2 cup cheese mixture.
14. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese, reserved green onions and olives; bake an additional 5 minutes.
15. Let stand 10 minutes before serving.
16. Serve with sour cream and salsa.
Nutrition Information:
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