Save on Pinterest

Chicken Enchilada Casserole

Total Time

Prep: 30 min. Bake: 30 min.

Makes

6 servings

This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra “oomph,” sprinkle some seeded, fresh chopped jalapenos and cilantro on top. —Amy Johnson, New Braunfels, Texas
Chicken Enchilada Casserole Recipe photo by Taste of Home

Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon butter
  • 3 cups shredded cooked chicken breast
  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 cup all-purpose flour
  • 1-1/2 to 2 teaspoons ground coriander
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 cup reduced-fat sour cream
  • 1 cup reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
  • 12 corn tortillas (6 inches), warmed

Directions

  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. 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.
  3. 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.

Nutrition Facts

2 each: 383 calories, 12g fat (6g saturated fat), 82mg cholesterol, 710mg sodium, 37g carbohydrate (5g sugars, 5g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

Recommended Video