Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces boneless chicken breasts; 15 ounces fat-free chicken broth; 1 teaspoon garlic, minced; ½ cup chopped onion; ½ teaspoon black pepper; ¾ cup nonfat sour cream; 3 tablespoons all-purpose flour; 3 tablespoons nonfat dry milk powder; 6 medium fat free flour tortillas; 2 ounces kraft free shredded cheddar cheese; 2 ounces kraft 2% shredded colby-monterey jack cheese; 10 ounces canned enchilada sauce

Servings: persons

12 ounces boneless chicken breasts
15 ounces fat-free chicken broth
1 teaspoon garlic, minced
½ cup chopped onion
½ teaspoon black pepper
¾ cup nonfat sour cream
3 tablespoons all-purpose flour
3 tablespoons nonfat dry milk powder
6 medium fat free flour tortillas
2 ounces kraft free shredded cheddar cheese
2 ounces kraft 2% shredded colby-monterey jack cheese
10 ounces canned enchilada sauce

1
Cook chicken and chop.
2
In a medium saucepan, add broth, chopped onion, garlic and pepper to taste.
3
Bring to a boil and then simmer for five minutes.
4
In a small bowl, mix sour cream, flour and dry milk.
5
Stir into broth mixture until well mixed, then remove from heat and stir in chicken.
6
Spray an 8 x 10 glass baking dish with Pam.
7
Pour a small amount (about 1/4 of can) of the enchilada sauce in the bottom, spreading over the bottom.
8
Layer two tortillas on the bottom, slightly overlapping.
9
Sprinkle 1/3 of cheese over tortillas, then ladle half of the chicken mixture evenly over the tortillas.
10
Top with two more tortillas, then add 1/4 of the enchilada sauce, 1/3 of the cheese and the remaining chicken mixture.
11
Top with last two tortillas.
12
Pour the remaining 1/2 can of enchilada sauce over the top and spread it to make sure it coats the entire top surface of the tortillas.
13
Sprinkle with remaining cheese.
14
Bake at 350 degrees for 20 minutes.
15
Allow to rest for five minutes before serving for the filling to set up.

1015

kcal

Calories

Fat

106

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 12 ingredients. The key ingredients include: 12 ounces boneless chicken breasts, 15 ounces fat-free chicken broth, 1 teaspoon garlic, minced, ½ cup chopped onion, 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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