Chicken Enchilada Casserole

CHICKEN ENCHILADA CASSEROLE
Recipe Rating:
 1 Rating
Serves: 6 to 8
Prep Time:
Cook Time:

Ingredients

1 c onion, chopped
1 1/2 c chicken breasts, boneless and skinless, shredded
1 c reduced fat shredded cheddar cheese
3 oz fat free cream cheese
2 tsp chili powder
6 flour tortillas, fat free
1 1/2 c enchilada sauce
1/2 can(s) whole kernel corn
1 can(s) black beans, drained
1 jar(s) italian rose salsa

The Cook

kristie domangue Recipe
Lightly Salted
richardson, TX (pop. 99,223)
kristied72
Member Since May 2012
kristie's notes for this recipe:
Lower fat and calorie cheesy chicken enchilada. Yum.
I bake the chicken breasts in the oven with additional chili powder.
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Directions

1
Preheat oven to 350 degrees. Lightly spray a 9x13 pan with Pam.
2
In 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.
3
Spoon 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.
4
Cover and bake for 15 to 20 minutes. Serve immediately.
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