Chicken Enchilada Casserole
By SkywalkerTN
Ingredients
- 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
- 1/4 c. all-purpose flour
- 1 1/2 - 2 tsp. ground coriander
- 2 1/2 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)
Details
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
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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