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Chicken Enchilada Casserole

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.

Reviews

Average Rating: 3.68
  • darlyn29
    Apr 5, 2017

    Very good, I like spice so we added poblanos. Otherwise stuck to the recipe and it was great!

  • KatherineRogers321
    Sep 7, 2014

    Not too spicy for those with sensitive taste.

  • gardas
    Dec 31, 1969

    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.

  • TeresaWitt
    May 20, 2013

    This was very bland! We had to cover it with salsa just to give it some flavor.

  • cocos123
    Apr 23, 2013

    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

  • heyjudejo
    Dec 9, 2012

    Very rich flavor. Worth the time tgo make the sauce rather than open a can of dull cream of whatever soup.

  • bonryan
    Oct 25, 2012

    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

  • Elijah07
    Aug 24, 2012

    I love this recipe its simiple and easy.

  • phalberstadt
    Apr 20, 2012

    This is one of our favorite recipes. I use fat-free sour cream. Easy and very authentic tasting!!!

  • ammajamma
    Dec 9, 2011

    perfect add a litttle extra sauce

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