Chicken Enchilada Casserole

Chicken Enchilada Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large onion, chopped

  • 1

    medium green pepper, chopped

  • 1

    tsp. butter

  • 3

    c. shredded cooked chicken breast

  • 2

    cans (4 oz each) chopped green chilies

  • ¼

    c. all-purpose flour

  • 1½ - 2

    tsp. ground coriander

  • cups reduced-sodium chicken broth

  • 1

    c. (8 oz.) reduced-fat sour cream

  • 1

    c. (4 oz.) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided

  • 12

    corn tortillas (6 inch)


1. In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture. 2. In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture. 3. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13"x9" baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through. 2 enchiladas equal 383 calories, 12g fat, 5g fiber (8 points)


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