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Chicken Enchilada Casserole

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Ingredients
  Frozen whole kernel corn 1 Cup (16 tbs), loosely packed
  Water 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Pepper 1⁄8 Teaspoon
  Light dairy sour cream 1⁄2 Cup (8 tbs) (Low Fat)
  Nonfat dry milk powder 2 Tablespoon
  All purpose flour 1 Tablespoon
  Chopped cooked chicken/Turkey 1 1⁄2 Cup (24 tbs)
  Canned low sodium tomato sauce 8 Ounce (1 Can)
  Canned diced green chili peppers/2 canned jalapeno peppers, rinsed, seeded, and chopped 4 Ounce, drained (1 Can)
  Ground coriander 1⁄2 Teaspoon
  Non stick cooking spray 1
  6 inch corn tortillas 8
  Low fat monterey jack cheese 2 Ounce, shredded to make 1/2 cup (Natural)
  Snipped cilantro/Parsley 2 Tablespoon
Directions

For filling, in a medium saucepan stir together the corn, water, onion, bouillon granules, garlic, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 3 minutes or till the onion is tender.
Do not drain.
In a small mixing bowl stir together the sour cream, non-fat dry milk powder, and flour; add to onion mixture.
Cook and stir till thickened and bubbly.
Remove from heat; stir in the chicken.
Set filling aside.
In another small bowl stir together the tomato sauce, green chili peppers or jalapeho peppers and coriander.
Set aside.
Spray a 10 x 6 x 2-inch or 8x8x2-inch baking dish with nonstick coating.
Place half of the tortillas in the baking dish, overlapping as necessary.
Top with the chicken filling.
Place remaining tortillas atop chicken filling.
Top with the tomato sauce mixture.
Bake, covered, in a 350° oven for 20 to 25 minutes or till heated through.
Sprinkle with the cheese and, if desired, with the cilantro or parsley.
Let stand for 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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