Chicken Enchilada Casserole

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Chicken Enchilada Casserole
 
Serving size: 1 piece
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 189 (9% DV)
Fat: 5g (8% DV)
Carbohydrates: 20g (7% DV)
Protein: 6g (13% DV)
Description: Cheesy comforting casserole, the best part is, you can have a huge serving for less than 200 calories!
Tags: chicken, enchilada, casserole
Ingredients:  Makes 10 servings (10 pieces)

Tip: For nutritional information on all the ingredients in Chicken Enchilada Casserole just click on each ingredient name. Then adjust the serving size for any Chicken Enchilada Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Heat a medium skillet to medium high heat.
2
Add 1 tablespoon olive oil.
3
Add 1/4 cup diced Yellow Onion.
4
Saute Onion until translucent.
5
Add Cream Cheese and Enchilada Sauce.
6
Reduce heat to medium and stir frequently until Cream Cheese is melted.
7
Add Cooked Chicken, mix well.
8
Spray a large casserole with cooking spray.
9
Cut all 16 Corn Tortillas in half.
10
Line bottom of casserole using 4 Tortillas.
11
Spread 1/3 of chicken mixture on Tortillas.
12
Make another layer using 4 Tortillas.
13
Spread 1/2 of remaining chicken mixture on Tortillas.
14
Make another layer using 4 Tortillas.
15
Spread remaining chicken mixture on Tortillas.
16
Top evenly with remaining 4 Tortillas.
17
Sprinkle evenly with 2oz. Colby Jack Cheese.
18
Cover with foil and bake at 350 for 35 minutes.
19
Uncover and bake for another 5-10 minutes until bubbly and slightly browned on top.
20
Remove to cooling rack and let sit for 8 minutes.
21
Cut into 10 servings.
22
Can be topped with lettuce, salsa and sour cream if desired.
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Recipe Comments

Good stuff

1
 
June 26, 2012 at 6:14pm
May have to reduce amt of cheese since hubby doesn't like cheese--or maybe I can put cheese on half the casserole and leave other half without!!
 
September 24, 2011 at 8:14am

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