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Chicken Enchilada Casserole

 Chicken Enchilada Casserole
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
6 ServingsPrep: 30 min. Bake: 30 min.

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

2 of 2

Chicken Enchilada Casserole (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.