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Chicken Enchilada Casserole

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  Vegetable cooking spray 1
  Skinless boneless chicken breast 1 1⁄4 Pound
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Garlic 4 Clove (20 gm), minced
  Beer 1⁄2 Cup (8 tbs)
  Ground red pepper 1⁄2 Teaspoon
  Canned whole tomatoes 28 Ounce, drained and chopped (1 Can)
  Thinly sliced green onion 1⁄2 Cup (8 tbs)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Canned chopped green chiles 9 Ounce, drained (2 Cans, 4.5 Ounce Each)
  All purpose flour 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  1% low fat milk 2 Cup (32 tbs)
  Egg whites/1/4 cup plus 2 tablespoons egg substitute 2 Large, lightly beaten
  Shredded sharp cheddar cheese 3 Ounce (3/4 Cup)
  Shredded monterey jack cheese 3 Ounce (3/4 Cup)
  6 inch corn tortillas 6 , cut into half
  Fat free sour cream 1⁄2 Cup (8 tbs)
  Salsa 1⁄2 Cup (8 tbs)

Preheat oven to 350°.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add chicken; cook 6 minutes on each side or until done.
Remove from skillet; let cool.
Shred with 2 forks; set aside.
Coat skillet with cooking spray; place over medium heat until hot.
Add onion and garlic; saute 5 minutes or until tender.
Add chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates.
Remove from heat.
Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish.
Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.
Combine flour, salt, cumin, and coriander in a saucepan.
Gradually add milk, stirring with a whisk until blended.
Place over medium heat; cook 7 minutes or until thick, stirring constantly.
Gradually add hot milk mixture to egg whites, stirring constantly with whisk.
Set aside.
Place cheeses in a bowl; toss well.
Set aside.
Spread 1/2 cup white sauce in bottom of a 2Vi-quart round casserole or souffle dish coated with cooking spray.
Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture.
Repeat layers twice, ending with sauce.
Set remaining 1/2 cup cheese mixture aside.
Bake, uncovered, at 350° for 40 minutes or until hot.
Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes.
Let stand 10 minutes before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2981 Calories from Fat 715

% Daily Value*

Total Fat 81 g124.2%

Saturated Fat 41.8 g208.8%

Trans Fat 0.1 g

Cholesterol 512.8 mg170.9%

Sodium 8483.2 mg353.5%

Total Carbohydrates 333 g111%

Dietary Fiber 34.6 g138.5%

Sugars 50.2 g

Protein 236 g472%

Vitamin A 840.2% Vitamin C 507.9%

Calcium 274.7% Iron 165.3%

*Based on a 2000 Calorie diet

Chicken Enchilada Casserole Recipe