Chicken Enchilada Casserole
Take a Mexican specialty, chicken enchiladas, and mix in an Ohio specialty, the casserole, and what comes out is a delicious yet healthy alternative to your normal meals.
Anytime I can get my four year old son to try something new, I consider it a milestone, but he and the rest of the family really enjoyed this. It helped that the casserole was not very spicy, although that could easily be changed depending on the type of green chilies and enchilada sauce you use. Enjoy!
Preheat oven to 350 degrees
| 1 |
Pound |
Ground Turkey Breast or Chicken |
| 1 |
Package |
Enchilada Seasoning Mix |
| 6 |
Soft |
Fat-Free Tortillas |
| 6 |
Tablespoons |
Fat-Free Sour Cream |
| 1/2 |
Cup |
Fat-Free Chicken Broth |
| 15 |
Ounces |
Corn, drained |
| 3/4 |
Cup |
Onion, Chopped |
| 8 |
Ounces |
Green Chiles |
| 10 |
Ounces |
Enchilada Sauce |
| 1 1/2 |
Cups |
Fat-Free Cheese, shredded |
Spray skillet with vegetable cooking spray; brown meat. Sprinkle enchilada seasoning on the meat. Set aside. Spray 11 x 7 inch casserole dish with nonstick cooking spray. Line bottom and sides of dish with tortillas. Mix sour cream with chicken broth and set aside. Add the corn to make the first layer, then layer the onion, the green chilies and meat. Pour the chicken broth mixture over the casserole and then the enchilada sauce. Top casserole with shredded cheese and bake for 40 to 45 minutes.
| Serving Size: |
6 |
| Calories: |
358.8 |
| Fat: |
1.9g |
Cholesterol:
|
47mg |
| Carbohydrates: |
26.6g |
| Protein: |
24.2g |
Sodium:
|
711mg |