chicken enchilada casserole
(1 rating)
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Lower fat and calorie cheesy chicken enchilada. Yum. I bake the chicken breasts in the oven with additional chili powder.
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(1 rating)
yield
6 to 8
prep time
15 Min
cook time
20 Min
Ingredients For chicken enchilada casserole
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1 conion, chopped
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1 1/2 cchicken breasts, boneless and skinless, shredded
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1 creduced fat shredded cheddar cheese
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3 ozfat free cream cheese
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2 tspchili powder
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6flour tortillas, fat free
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1 1/2 cenchilada sauce
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1/2 canwhole kernel corn
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1 canblack beans, drained
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1 jaritalian rose salsa
How To Make chicken enchilada casserole
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1Preheat oven to 350 degrees. Lightly spray a 9x13 pan with Pam.
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2In a large skillet, saute onions 6 minutes (or until tender) using Pam or other cooking spray. Add salsa, cream cheese, shredded cheese and chili powder. Cook 3 minutes or until cheese has melted. Remove from stove and add chicken, corn and beans.
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3Spoon small amount of cheese mixture into 9x13 pan. You want just enough to cover the bottom. Tear 3 flour tortillas and use to cover cheese mixture. Spoon 1/2 of cheese mixture onto tortillas. Repeat layers. Drizzle with enchilada sauce.
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4Cover and bake for 15 to 20 minutes. Serve immediately.
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