chicken enchilada casserole

★★★★★ 1 Review
kristied72 avatar
By kristie domangue
from richardson, TX

Lower fat and calorie cheesy chicken enchilada. Yum. I bake the chicken breasts in the oven with additional chili powder.

★★★★★ 1 Review
serves 6 to 8
prep time 15 Min
cook time 20 Min

Ingredients For chicken enchilada casserole

  • 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
    whole kernel corn
  • 1 can
    black beans, drained
  • 1 jar
    italian rose salsa
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How To Make chicken enchilada casserole

  • 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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