Chicken Enchilada Casserole Recipe
- 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
- 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. Yield: 6 servings.
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.
Reviews for Chicken Enchilada Casserole
"Not too spicy for those with sensitive taste."
"I made the following adjustments as well. I sauted my green pepper and onion in a smidge of olive oil and used 2 T butter as the roux base for the sauce mixed with 2 T flour instead of the 1/4 cup flour. Then I used half milk ( 2%) and half stock for the liquid to make the sauce a bit more creamy and smooth. I also used smoked cumin instead of coriander. Cut the sour cream to 1/2 to 3/4 of a cup too since I had a smooth base to start with anyway.To the chicken vegetable mixture I added some additional spice with a bit of fresh garlic and next time I will add some diced jalapeno to kick it up. My biggest complaint is that the corn tortillas I used cracked when rolled (yes I warmed them). It may have been the brand, I salvaged the stuffing - heated the tortillas until hot and steamy and then rolled them and they were fine.For cheese - next time I think I will use a blend of jalapeno jack or even some queso cheese.Certainly will make it again with the adjustments I noted."
"This was very bland! We had to cover it with salsa just to give it some flavor."
"wow, these enchiladas are terrific! that sauce is what really makes it, and I thought mine were the best, I have incorporated this recipe with my own, and boy-what a match"
"Very rich flavor. Worth the time tgo make the sauce rather than open a can of dull cream of whatever soup."
"My boyfriend is so picky about food he will only eat basic meat and potatoes the only vegi"s he will eat is broccoli and greenbeans. I have looking for more ways to cook different recipes and i made this dish and he absolutely loved it. He ask for it again already, it"s only been 4 days. Bonnie Reynolds, Madison Wi"
"I love this recipe its simiple and easy."
"This is one of our favorite recipes. I use fat-free sour cream. Easy and very authentic tasting!!!"
"perfect add a litttle extra sauce"
"We loved this!!! I used spanish rice by rice-a-roni, i also added onion, green peppers, and some jalapenoes to my ground beef when i cooked it. Can't wait to make it again!"
"Never.again. The sauce was like paste. My husband threw it in the trash. Really bad."
"I have been making this same recipe with some minor changes. I use flour tortillas and use Cumin and not coriander. I saute green peppers and onions and add to my chicken mixture which continas green chili's. When I make my sauce I melt butter and add flour and then add chicken broth and cook until thicken and then add the cumin, sour cream and shredded Montery Jack cheese. I add some of the sauce to the chicken mixture and put some down the middle of the torilla and sprinkle with cheese and roll and place in pan until all have been rolled. I then take the remaining sauce and pour over all the finished Enchilada's and sprinkle with cheese and bake. Every September I make 150 of the chicken and 150 of beef enchilada's for a church fund raiser."
"I thought this was a good casserole. I have made it using regular sour cream and cheese, not the reduced- fat, much more flavorful!"
"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"
"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"
"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."
"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."
"my kids loved it- i added salsa to mine since it was bland - but i think you could kick it up with more spices."
"I thought it was pretty good. I added extra veggies!"
"Bland, too much coriander. It had a strange taste."
"Yes it is a bit bland, but good for kids."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.