HEALTHY CHICKEN ENCHILADA CASSEROLE
A tasty, healthy chicken enchilada casserole that takes less than 30 minutes, from start to finish!
Provided by Kim
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
- In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
- Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
- Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Nutrition Facts : Calories 230 kcal, Carbohydrate 19.3 g, Protein 24.5 g, Fat 3.8 g, SaturatedFat 2.1 g, Cholesterol 56.3 mg, Sodium 764.6 mg, Fiber 4.2 g, Sugar 4.2 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
EASY CHICKEN ENCHILADA CASSEROLE
With just 4 basic ingredients you can have a healthy and easy chicken enchilada casserole ready to go in the oven -- with only 10 minutes of prep time!
Provided by Blair Lonergan
Categories Dinner Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
- Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
- In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
- Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
- Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
- Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
- Garnish with optional toppings and serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 10 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 1158 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 /4 of the casserole, UnsaturatedFat 4 g
EASY CHICKEN ENCHILADA CASSEROLE
Easy Chicken Enchilada Casserole - 4 ingredients is all it takes to make this popular Mexican dish. It's cheesy, it's spicy, it's sinfully delicious.
Provided by Joanna Cismaru
Categories Main Course
Time 1h5m
Number Of Ingredients 4
Steps:
- Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
- Remove chicken from the pot and shred with two forks.
- Preheat oven to 375 F degrees.
- Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Serve warm.
Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Protein 33 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 98 mg, Sodium 871 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
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CHICKEN ENCHILADA CASSEROLE - EASY 4 INGREDIENT RECIPE!
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- Place a few spoonfuls of the enchilada sauce in the bottom of an 8x8-inch baking dish and spread to evenly cover the bottom of the dish. Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly.
- Put ⅓ of the chicken on top of the tortillas, followed by ¼ of the cheese and ¼ of the remaining enchilada sauce. Repeat the layers twice more: tortillas, chicken, cheese, sauce. For the top layer, use the last 2 tortillas, the rest of the sauce, and finally the remaining cheese on top.
- Cover the dish with foil that is lightly greased with cooking spray (to prevent the cheese from sticking to the foil). Bake in the preheated oven for 25 minutes. Then uncover and bake for 5 to 10 minutes more, until sauce is bubbly and cheese just begins to brown.
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