Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 oz.) can chopped green chilies; 2 onions, chopped; 1 (28 oz.) can tomatoes (undrained), chopped; 1/4 tsp. garlic powder; 1/2 tsp. dried oregano; 1/2 c. water; 1 1/2 lb. cooked, skinless and boneless chicken breast, chopped; 2 c. nonfat plain yogurt; 4 (12-inch) flour tortillas, torn into 1-inch strips; 1 (8 oz.) pkg. part skim Mozzarella cheese, shredded

Servings: persons

1 (4 oz.) can chopped green chilies
2 onions, chopped
1 (28 oz.) can tomatoes (undrained), chopped
1/4 tsp. garlic powder
1/2 tsp. dried oregano
1/2 c. water
1 1/2 lb. cooked, skinless and boneless chicken breast, chopped
2 c. nonfat plain yogurt
4 (12-inch) flour tortillas, torn into 1-inch strips
1 (8 oz.) pkg. part skim Mozzarella cheese, shredded

1
Coat a skillet with nonstick cooking spray; saute the green chilies and onions until tender.
2
Stir in tomatoes, garlic powder, oregano and water.
3
Simmer, uncovered, for about 30 minutes, or until thick.
4
Combine chicken and yogurt; place in a shallow 3-quart baking dish coated with nonstick cooking spray.
5
Add tortilla strips on top of chicken mixture; cover with tomato sauce.
6
Top casserole with shredded Mozzarella cheese.
7
Bake at 350u00b0 for 20 to 30 minutes, or until thoroughly heated.
8
Yields 10 servings.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (4 oz.) can chopped green chilies, 2 onions, chopped, 1 (28 oz.) can tomatoes (undrained), chopped, 1/4 tsp. garlic powder, and more.

Yes, Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Casserole

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