↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1/2 cup onion, chopped
2 garlic cloves, minced
1-1/2 cups canned Mexican Tomatoes, do not drain
1/2 cup mushrooms, sliced
1/2 cup green chilies, roasted, peeled and diced
1 tsp salt
1/4 tsp pepper
8 oz lean chicken breast, cooked and chopped fine
4 corn tortillas (6 inch size)
4 oz low-fat Colby & Monterey Jack cheese, shredded
1-4 oz can sliced olives, drained
1/2 cup fat-free sour cream or 1/2 cup plain yogurt
1/2 cup cilantro, chopped
Spray a large, nonstick skillet with cooking spray. Lightly brown onion and garlic in prepared skillet over medium-high heat. Add tomatoes (including liquid), mushrooms, chilies and seasonings. Simmer uncovered, over medium heat until sauce begins to thicken, 8-10 minutes.
Transfer half the tomato mixture to a medium bowl; add the chopped chicken; stir and set aside. Remove remaining tomato mixture from the stovetop and set aside.
Preheat oven to 400. Spray an oblong-baking dish with nonstick cooking spray and set aside. Using a dry, cast iron skillet, heat 1 tortilla on both sides (about 30 seconds on each side) just until it begins to soften. Lay the tortilla flat and add 1/4 oz cheese and 1/4 the chicken mixture. Roll stuffed tortilla up and place in prepared baking dish with the seam side down. Repeat process until all tortillas are filled.
Pour reserved tomato mixture over enchiladas, top with remaining cheese; and bake until cheese melts, 15 minutes. Garnish with sliced olives; serve with fat-free sour cream and chopped cilantro.
Serves 2-4
view more member recipes
CHICKEN ENCHILADA CASSEROLE
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1/2 cup onion, chopped
2 garlic cloves, minced
1-1/2 cups canned Mexican Tomatoes, do not drain
1/2 cup mushrooms, sliced
1/2 cup green chilies, roasted, peeled and diced
1 tsp salt
1/4 tsp pepper
8 oz lean chicken breast, cooked and chopped fine
4 corn tortillas (6 inch size)
4 oz low-fat Colby & Monterey Jack cheese, shredded
1-4 oz can sliced olives, drained
1/2 cup fat-free sour cream or 1/2 cup plain yogurt
1/2 cup cilantro, chopped
Spray a large, nonstick skillet with cooking spray. Lightly brown onion and garlic in prepared skillet over medium-high heat. Add tomatoes (including liquid), mushrooms, chilies and seasonings. Simmer uncovered, over medium heat until sauce begins to thicken, 8-10 minutes.
Transfer half the tomato mixture to a medium bowl; add the chopped chicken; stir and set aside. Remove remaining tomato mixture from the stovetop and set aside.
Preheat oven to 400. Spray an oblong-baking dish with nonstick cooking spray and set aside. Using a dry, cast iron skillet, heat 1 tortilla on both sides (about 30 seconds on each side) just until it begins to soften. Lay the tortilla flat and add 1/4 oz cheese and 1/4 the chicken mixture. Roll stuffed tortilla up and place in prepared baking dish with the seam side down. Repeat process until all tortillas are filled.
Pour reserved tomato mixture over enchiladas, top with remaining cheese; and bake until cheese melts, 15 minutes. Garnish with sliced olives; serve with fat-free sour cream and chopped cilantro.
Serves 2-4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Enchilada Casserole Ii
by sgre52160
3/4 lb chicken meat, cooked 6 corn tortillas 4 tsp canola oil 1 Spanish onion, chopped 4 garlic cloves, minced 2 tbsp tomato paste 1 cup water 1 jalapeno pepper, minced 1 tsp chili powder 1/4
by sgre52160
3/4 lb chicken meat, cooked 6 corn tortillas 4 tsp canola oil 1 Spanish onion, chopped 4 garlic cloves, minced 2 tbsp tomato paste 1 cup water 1 jalapeno pepper, minced 1 tsp chili powder 1/4
Chicken Enchilada Casserole
by sgre52160
6 chicken breasts 2 cup sliced fresh mushrooms 1 1/4 cup chopped onion (1 medium) 1/2 cup chopped bell pepper 2 tbsp minced jalapeno pepper 1 (4 oz) can chopped green chilies 1/4 cup milk 3 tbs
by sgre52160
6 chicken breasts 2 cup sliced fresh mushrooms 1 1/4 cup chopped onion (1 medium) 1/2 cup chopped bell pepper 2 tbsp minced jalapeno pepper 1 (4 oz) can chopped green chilies 1/4 cup milk 3 tbs
Easy Chicken Enchilada Casserole
by suemunzlinger
Ingredients 2 cups diced cooked chicken 3 cups shredded Monterey Jack cheese blend (12 oz) 1 can (4.5 oz) chopped green chilies, undrained 1 package flour tortillas *see note 1 can (16 oz) refrie
by suemunzlinger
Ingredients 2 cups diced cooked chicken 3 cups shredded Monterey Jack cheese blend (12 oz) 1 can (4.5 oz) chopped green chilies, undrained 1 package flour tortillas *see note 1 can (16 oz) refrie
Chicken Enchilada Casserole - Easy
by sgre52160
1 can cream of mushroom and cream of chicken soups 1 cup sour cream 1/2 cup milk 3 tbsp chicken broth 2 (4 oz) cans diced green chilies (hot or mild, or a small can of each) 1 cup cooked and co
by sgre52160
1 can cream of mushroom and cream of chicken soups 1 cup sour cream 1/2 cup milk 3 tbsp chicken broth 2 (4 oz) cans diced green chilies (hot or mild, or a small can of each) 1 cup cooked and co
Dori's Chicken Enchilada Casserole
by irodirod
This will feed a large crowd- 10 to 12 Takes about 15 minutes prep time, and 25-30 minutes bake time. Feed a crowd in a hurry! Ingredients: Tortilla chips- one 14-ounce bag, One 24-ounce container
by irodirod
This will feed a large crowd- 10 to 12 Takes about 15 minutes prep time, and 25-30 minutes bake time. Feed a crowd in a hurry! Ingredients: Tortilla chips- one 14-ounce bag, One 24-ounce container
view more member recipes