Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      What We're Doing to Keep You Safe »      COVID-19 Resources »       Updated Visitor Policy »

Chicken Enchilada Casserole

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  10  

Per Serving:  353 Calories, 11.8g Fat(4.2g Sat. Fat), 45.8g Carbohydrates, 5g Protein, 734mg Sodium

Ingredients:

1 Tbsp canola oil

1 cup chopped fresh onion

1 ½ tsp ground cumin

1 tsp chili powder

¼ tsp garlic salt

1 (16oz) jar green salsa

Dash of ground red pepper

2 cups shredded skinless, boneless rotisserie chicken 

2 (15.5oz) cans beans, rinsed and drained: Black Beans or Great Northern White Beans

1 cup thinly sliced green onions, divided

½ cup sliced olives, divided

18 (6-inch) corn tortillas, divided

Cooking spray

2 cups preshredded lowfat Mexican cheese blend, divided

1 cup 1% low-fat milk

~10 Tbsp reduced-fat sour cream

½ cup chopped fresh cilantro;
Additional cilantro sprigs for garnish

Cooking Directions:

  1. Heat oil in large nonstick skillet over medium heat. Add chopped onion; cook 3 minutes or until tender, stirring frequently.  Stir in cumin, chili powder, garlic salt and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, ½ cup green onions, and 7 tablespoons olives, stir well.
  2. Preheat oven to 350°.
  3. Layer 6 tortillas on bottom of a 13x9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with ¾ cup cheese. Repeat layers once. Top with remaining 6 tortillas.
  4. Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes.  Uncover, sprinkle with remaining ½ cup cheeses, remaining ½ cup green onions, and remaining 1 tablespoon olives. Bake for 5+ minutes or until cheese meals. Serve with sour cream. Garnish with cilantro sprigs, if desired.

Recipe from:  Cooking Light