chicken enchilada casserole
(1 RATING)
Lower fat and calorie cheesy chicken enchilada. Yum. I bake the chicken breasts in the oven with additional chili powder.
No Image
prep time
15 Min
cook time
20 Min
method
---
yield
6 to 8
Ingredients
- 1 cup onion, chopped
- 1 1/2 cups chicken breasts, boneless and skinless, shredded
- 1 cup reduced fat shredded cheddar cheese
- 3 ounces fat free cream cheese
- 2 teaspoons chili powder
- 6 - flour tortillas, fat free
- 1 1/2 cups enchilada sauce
- 1/2 can whole kernel corn
- 1 can black beans, drained
- 1 jar italian rose salsa
How To Make chicken enchilada casserole
-
Step 1Preheat oven to 350 degrees. Lightly spray a 9x13 pan with Pam.
-
Step 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.
-
Step 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.
-
Step 4Cover and bake for 15 to 20 minutes. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes