Chicken Enchilada Casserole

Chicken Enchilada Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

kristie domangue


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


★★★★★ 1 vote

6 to 8
15 Min
20 Min


Add to Grocery List

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
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.

Printable Recipe Card

Leave a Comment