Enchilada Casserole
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 1⁄2 lbs chicken breasts, precooked & shredded
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 cup nonfat milk
- 1⁄2 cup low sodium chicken broth
- 1 (8 ounce) can rotel, drained
- 1 (4 ounce) can green chilies
- 1 medium onion, chopped
- 1 (16 ounce) package monterey jack cheese, shredded
- 12 corn tortillas, quartered
- 2 tablespoons taco seasoning
- 10 olives, sliced
- 2 tablespoons cilantro, fresh, chopped
- salt & pepper
directions
- Preheat oven to 350 degrees.
- In medium frying pan, saute onion in one tablespoon of olive oil until tender. Set off to side.
- In large skillet, melt butter, add flour and combine. Add milk and chicken stock to skillet. Whisk steadily until all is combined and there are no lumps. Sauce will thick in 3-4 minutes. Add chicken, rotel, chilies, taco seasoning, onion, and salt & pepper to mix and stir until mix is completely coated with sauce. Set off to side.
- Get a casserole dish (9x9 or 9x12). Spoon 1/3 of chicken mix into bottom of pan, spread evenly. Layer 1/3 of cheese then a layer of quartered tortillas. Keep layering until you end with cheese. Place olives and cilantro on top of cheese.
- Bake in oven for 30-35 minutes, until cheese is golden brown. Serve with sour cream and hot sauce if desired. This dish goes great with guacamole and chips.
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Reviews
-
This was delicious! I used all reduced fat products - Smart Balance Light for the butter, 1% milk and WW reduced fat cheese. I used a larger can of green chiles, just what I had on hand. I seasoned the chicken with salt, pepper, onion powder and chipotle powder, sauteed and then diced it for the casserole. Topped with salsa, low fat sour cream and green onion. Definite keeper, thanks for the recipe!
RECIPE SUBMITTED BY
cyndiconwaybooth
Richardson, Texas
I'm married with furbabies. I love to cook and spend time with my husband. We spend a lot of time cooking together.