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:

Equipment:

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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