Chicken Enchilada Casserole Recipe

Looking for an easy Chicken Enchilada Casserole recipe? Learn how to make Chicken Enchilada Casserole using healthy ingredients.


Submitted by smg0rrh

Makes 4 servings



Our users raved about this delicious chicken recipe. This casserole recipe is guaranteed to make it into your Recipe File.

Recipe Ingredients for Chicken Enchilada Casserole

1 Cooking spray
200 breast,+bone+and+skin+removed Chicken
1/3 cup cilantro
12 ounces corn
3 ounces Cream Cheese Neufchatel 1/3 Less Fat
1/8 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
2/3 cup salsa verde
1/4 cup water
9 corn tortillas
1 ounce Sharp Cheddar 2% Milk

Recipe Directions for Chicken Enchilada Casserole

  1. Preheat oven to 425°.

  2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

  3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

  4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

  5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

  6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Categories

Main Dish

Nutrition Facts
Serving Size 338.8g
Amount Per Serving
Calories
361
Calories from Fat
94
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
4.8g
24%
Trans Fat
0.0g
Cholesterol
59mg
20%
Sodium
636mg
27%
Potassium
455mg
13%
Total Carbohydrates
44.0g
15%
Dietary Fiber
6.1g
24%
Sugars
3.9g
Protein
24.8g
Vitamin A 14% Vitamin C 22%
Calcium 19% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
   
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