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Stanford Health Care

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