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Chicken Enchilada Casserole

BusyButHealthy's picture
A great mexican style lasagna! This is a great recipe to entertain with, but quick and easy enough for a weeknight dinner! It’s also gluten-free! Could easily be doubled and placed in a 9×13 inch pan to serve more people.
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Frozen corn 1 Cup (16 tbs)
  Cumin 1⁄2 Teaspoon
  Salsa verde 2⁄3 Cup (10.67 tbs)
  Light cream cheese 1⁄3 Cup (5.33 tbs)
  Corn tortillas 9 Small, cut into quarters
  Low fat shredded cheddar cheese 1⁄3 Cup (5.33 tbs)
  Rotisserie chicken/Shredded chicken breast 12 Ounce

Preheat the oven to 350 degrees F. Prepare an 8×8 inch pan sprayed with cooking spray. In a skillet on the stove, spray with cooking spray and on medium heat brown the onions and corn. Remove from heat and stir in cumin. Meanwhile, in a magic bullet, blender or food processor, blend together the salsa verde and light cream cheese. Set aside. Cut the corn only tortilla’s into quarters. Place a layer of the tortilla’s in the 8×8 pan. The add a layer of the corn and onion mixture, then add a layer of chicken, then the salsa/cream cheese mixture. Repeat layers (corn tortilla’s, corn/onion, chicken, salsa/cream cheese). Finish the last layer of corn tortilla’s, then add the shredded cheese.

Bake in a 350 degree F oven for 25-30 minutes until browned and bubbly. Cut into 4 servings. Serve with salad on the side.

Recipe Summary

Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Nutrition (per 1 large serving) Calories: 376, Fat: 8.9g (2.2g Saturated), Carbs: 37g, Fibre: 6.7g, Sugars: 2.8g, Protein: 39g

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