Chicken Enchilada Casserole
The recipe Chicken Enchilada Casserole can be made in roughly 1 hour. For $1.58 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. This main course has 396 calories, 27g of protein, and 17g of fat per serving. 6 people were impressed by this recipe. Only a few people really liked this Mexican dish. It will be a hit at your Autumn event. It is brought to you by Taste of Home. If you have butter, flour, ground coriander, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 49%. If you like this recipe, you might also like recipes such as Chicken Enchilada Casserole, Chicken Enchilada Casserole, and Chicken Enchilada Casserole.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon butter
3 cups shredded cooked chicken breast
12 corn tortillas (6 inches), warmed
1/4 cup all-purpose flour
1 medium green pepper, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 to 2 teaspoons ground coriander
1 cup (8 ounces) reduced-fat sour cream
2-1/2 cups reduced-sodium chicken broth
1 large onion, chopped
1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
Equipment:
frying pan
bowl
sauce pan
baking pan
Cooking instruction summary:
Directions In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture. In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings. Originally published as Chicken Enchilada Casserole in Healthy CookingOctober/November 2010, p37 Nutritional Facts 2 enchiladas equals 383 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 710 mg sodium, 37 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
2. In a small saucepan, combine flour and coriander.
3. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
4. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
5. Place 1/3 cup chicken mixture down the center of each tortilla.
6. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
7. Pour remaining sauce over top; sprinkle with remaining cheese.
8. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Information:
covered percent of daily need
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