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 Tbsp. oil; 1 (4 oz.) can chopped green chilies; 2 c. onions, chopped; 1 (28 oz.) can chopped tomatoes (undrained); 1/4 tsp. garlic powder; 1/2 tsp. salt; 2 c. (8 oz.) Mozzarella cheese, grated; 1/2 tsp. ground oregano; 3 c. cooked chicken, chopped (skinless); 1/2 c. water; 2 c. low-fat plain yogurt; 24 corn tortillas, torn into 1-inch strips

Servings: persons

1 Tbsp. oil
1 (4 oz.) can chopped green chilies
2 c. onions, chopped
1 (28 oz.) can chopped tomatoes (undrained)
1/4 tsp. garlic powder
1/2 tsp. salt
2 c. (8 oz.) Mozzarella cheese, grated
1/2 tsp. ground oregano
3 c. cooked chicken, chopped (skinless)
1/2 c. water
2 c. low-fat plain yogurt
24 corn tortillas, torn into 1-inch strips

1
Preheat oven to 350u00b0.
2
Heat the oil in a nonstick skillet and saute the green chilies and onion over low heat for 2 minutes. Stir in tomatoes, garlic powder, oregano, salt and water.
3
Simmer, uncovered, about 30 minutes or until thick.
4
Combine chicken and yogurt and place in shallow 3-quart baking dish.
5
Add tortilla strips on top of chicken mixture; cover with tomato sauce.
6
Top casserole with grated Mozzarella cheese.
7
Bake for 20 to 30 minutes or until thoroughly heated.
8
Yields 10 servings.

1308

kcal

Calories

Fat

137

Carbs

113

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 Tbsp. oil, 1 (4 oz.) can chopped green chilies, 2 c. onions, chopped, 1 (28 oz.) can chopped tomatoes (undrained), 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

How did you like this recipe?

Frequently Asked Questions