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Chicken Enchilada Casserole Recipe Cooking Light

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Chicken Enchilada Casserole Recipe 8 Smart Points LaaLoosh
Chicken Enchilada Casserole Recipe 8 Smart Points LaaLoosh from www.laaloosh.com

Description

If you love Mexican food, you’re going to love this chicken enchilada casserole recipe from Cooking Light. This easy-to-make dish has a flavorful and healthful twist on traditional chicken enchiladas. It’s a great choice for a weeknight dinner or for a potluck. The creamy sauce and crunchy topping make it irresistible. And best of all, you can make it ahead of time and just pop it in the oven when you’re ready to eat.

This chicken enchilada casserole is made with cooked, shredded chicken, a creamy sauce, tortillas, and a crunchy cheese topping. It’s a great way to use up leftover chicken or a rotisserie chicken. It’s also a great way to use up leftover tortillas or tortilla chips. The creamy sauce and crunchy topping are the perfect accompaniments to the chicken, making this casserole a tasty and satisfying dish.

Ingredients

For the casserole:

  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 cups cooked, shredded chicken
  • 1 10-ounce can enchilada sauce
  • 1 4-ounce can chopped green chilies, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 6-inch white corn tortillas, cut into 1-inch strips
  • 1 cup shredded reduced-fat Mexican cheese blend

For the sauce:

  • 1 tablespoon canola oil
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder

For the topping:

  • 1/2 cup crushed tortilla chips
  • 1/4 cup shredded reduced-fat Mexican cheese blend

Instructions

Preheat the oven to 350 degrees F. Grease an 8x8-inch baking dish with cooking spray.

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, for 3 minutes, or until the onion is tender. Add the chili powder and cook, stirring, for 1 minute. Add the chicken, enchilada sauce, green chilies, salt and pepper and stir to combine. Cook, stirring, for 3 minutes, or until the chicken is heated through. Remove from the heat.

Spread 1/3 of the chicken mixture in the prepared baking dish. Layer with half of the tortilla strips. Pour half of the sauce over the tortillas. Sprinkle with half of the cheese. Repeat the layers. Top with the remaining chicken mixture and tortilla strips. Pour the remaining sauce over the top and sprinkle with the remaining cheese.

In a small bowl, combine the crushed tortilla chips and cheese for the topping. Sprinkle the topping over the casserole. Bake for 25 minutes, or until the casserole is hot and bubbly. Let stand for 5 minutes before serving.

Equipment

To make this chicken enchilada casserole recipe from Cooking Light, you will need:

  • Large skillet
  • 8x8-inch baking dish
  • Small bowl

Notes

This casserole can be made ahead of time and refrigerated until ready to bake. If you don’t have any cooked chicken on hand, you can substitute 1 pound of cooked chicken breasts.

Nutrition

This chicken enchilada casserole recipe from Cooking Light is a healthier version of traditional chicken enchiladas. It’s lower in fat and calories, but still tastes delicious. One serving (1/6 of the casserole) has about 310 calories and 11 grams of fat. It’s also a good source of protein, with 19 grams per serving.


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