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Chicken Enchilada Casserole Recipe

Chicken Enchilada Casserole Recipe photo by Taste of Home

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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

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Chicken Enchilada Casserole Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

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 (8 ounces) reduced-fat sour cream
1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
12 corn tortillas (6 inches), warmed

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.

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.

Originally published as Chicken Enchilada Casserole in Healthy Cooking October/November 2010, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chicken Enchilada Casserole

Chicken Enchilada Casserole

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Reviewed on Sep. 29, 2011 by bettydawnn

I thought this was a good casserole. I have made it using regular sour cream and cheese, not the reduced- fat, much more flavorful!

Reviewed on Sep. 29, 2011 by wombatt

this is more of a '' white '' dish if you wanted more flavor this is not for you. and should be able to tell by whats in it before making it that there is no spice or deep flavors at all

Reviewed on Sep. 29, 2011 by Geri Greene

Mexican food is not spicy as most people expect. It is the sauces and additions that spice it up! In the Midwest chain restaurants in particular think they have to add chili power to everything. Therefore, this is a good basis and from there you can spice to your own tastesl

Reviewed on Sep. 29, 2011 by mollnell

Addendum - after reviewing the recipe on this page I see the oven temp - but when I printed it out, it was not there! I was in a hurry and did not have time to go back to check it...but glad to know i guessed correctly.

Reviewed on Sep. 29, 2011 by mollnell

1st - I guessed to bake it at 350 degrees as that is not in the recipe. 2nd - I had to add a lot to flavor it up. But its easy and fairly quick.

Reviewed on Sep. 16, 2011 by remily

my kids loved it- i added salsa to mine since it was bland - but i think you could kick it up with more spices.

Reviewed on Jan. 17, 2011 by cellygirl

I thought it was pretty good. I added extra veggies!

Reviewed on Dec. 28, 2010 by mv1359

Bland, too much coriander. It had a strange taste.

Reviewed on Nov. 04, 2010 by cpitt2

Yes it is a bit bland, but good for kids.

Reviewed on Sep. 28, 2010 by HeatherHH

This recipe is exceedingly bland. And it's not that I want something hot and spicy (I can only handle mild salsa); I just want taste. Once I thought about the ingredients and the fact that there was no garlic, chili powder or cumin, I wasn't as surprised.

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