Chicken Enchilada Casserole
By
kristie domangue
@kristied72
1
Lower fat and calorie cheesy chicken enchilada. Yum.
I bake the chicken breasts in the oven with additional chili powder.
I bake the chicken breasts in the oven with additional chili powder.
Rating:
★★★★★ 1 vote
Serves:
6 to 8
Prep:
15 Min
Cook:
20 Min
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
How to Make Chicken Enchilada Casserole
- 1Preheat oven to 350 degrees. Lightly spray a 9x13 pan with Pam.
- 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.
- 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.
- 4Cover and bake for 15 to 20 minutes. Serve immediately.
