Try this Chicken Enchilada Casserole recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c Salsa; 1 ts Ground cumin; 1 ts Dried Oregano; 3/4 ts Salt; 24 Black olives pitted; 1/4 ts Pepper; 4 oz cheddar cheese Sharp; 8 oz chicken Cooked, torn into; 1 10-oz pk frozen corn; 1/2 c Skim milk; 1 16-oz cn black beans rinsed; 1 14-oz cn stewed tomatoes; 12 6-in diameter tortillas, corn; 1/4 c Fresh cilantro chopped; 8 oz Plain nonfat yogurt; 1/2 c Green onions sliced

Find the most delicious recipes here

INGREDIENTS

1 c Salsa
1 ts Ground cumin
1 ts Dried Oregano
3/4 ts Salt
24 Black olives ; pitted
1/4 ts Pepper
4 oz cheddar cheese ; Sharp
8 oz chicken ; Cooked, torn into
1 10-oz pk frozen corn
1/2 c Skim milk
1 16-oz cn black beans ; rinsed
1 14-oz cn stewed tomatoes
12 6-in diameter tortillas, corn
1/4 c Fresh cilantro ; chopped
8 oz Plain nonfat yogurt
1/2 c Green onions ; sliced

INSTRUCTIONS

Heat oven to 350 degrees. Lightly oil 13 X 9 inch baking dish. Sprinkle 1/2 cup corn kernels in prepared dish. Tear 6 corn tortillas into 4 or 5 pieces; arrange, overlapping, to cover bottom of dish. Mix salsa and tomatoes in bowl. In another bowl, stir together yogurt, milk and 1/4 teaspoon salt. Spoon 1 cup salsa mixture over tortillas in dish. Drizzle with 1/2 cup yogurt mixture; sprinkle with olives. Reserve 1/4 cup each corn and beans; sprinkle remaining corn and beans over casserole. Top with chicken, green onion and cilantro. Sprinkle with remaining 1/2 teaspoon salt, the pepper, cumin and oregano. Sprinkle with half the cheddar; spoon 1/2 cup salsa mixture over top. Tear remaining tortillas into pieces. Overlap on top to cover. Sprinkle with reserved corn and beans. Spoon on remaining salsa mixture. Drizzle remaining yogurt mixture over top; sprinkle with remaining cheddar. Bake, covered, in 350 degree oven 15 minutes. Uncover; bake 10 minutes or until hot and lightly browned. Serve with sour cream and radish slices if desired. NOTES : 1/2 cup chopped onion can be substituted for the green onion. VERY MUCH A 1!!! Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999,

NOTES

Alert editor

Chicken Enchilada Casserole

1 c Salsa
1 ts Ground cumin
1 ts Dried Oregano
3/4 ts Salt
24 Black olives pitted
1/4 ts Pepper
4 oz cheddar cheese Sharp
8 oz chicken Cooked, torn into
1 10-oz pk frozen corn
1/2 c Skim milk
1 16-oz cn black beans rinsed
1 14-oz cn stewed tomatoes
12 6-in diameter tortillas, corn
1/4 c Fresh cilantro chopped
8 oz Plain nonfat yogurt
1/2 c Green onions sliced

Heat oven to 350 degrees. Lightly oil 13 X 9 inch baking dish.    Sprinkle 1/2 cup corn kernels in prepared dish. Tear 6 corn tortillas  into 4 or 5 pieces; arrange, overlapping, to cover bottom of dish.    Mix salsa and tomatoes in bowl. In another bowl, stir together  yogurt, milk and 1/4 teaspoon salt.    Spoon 1 cup salsa mixture over tortillas in dish. Drizzle with 1/2 cup  yogurt mixture; sprinkle with olives. Reserve 1/4 cup each corn and  beans; sprinkle remaining corn and beans over casserole. Top with  chicken, green onion and cilantro. Sprinkle with remaining 1/2  teaspoon salt, the pepper, cumin and oregano. Sprinkle with half the  cheddar; spoon 1/2 cup salsa mixture over top.    Tear remaining tortillas into pieces. Overlap on top to cover.  Sprinkle with reserved corn and beans. Spoon on remaining salsa  mixture. Drizzle remaining yogurt mixture over top; sprinkle with  remaining cheddar.    Bake, covered, in 350 degree oven 15 minutes. Uncover; bake 10  minutes or until hot and lightly browned. Serve with sour cream and  radish slices if desired.    NOTES : 1/2 cup chopped onion can be substituted for the green onion.  VERY MUCH A 1!!!    Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (341g)
Recipe Makes: 8

Calories: 394
Calories from Fat: 113 (29%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 2.1g
Cholesterol 37.1mg		11 %
Sodium 584.1mg		20 %
Potassium 797.9mg		21 %
Total Carbohydrate 53.3g		16 %
	Dietary Fiber 10.3g	41 %
	Sugars, other 43.1g
Protein 20.9g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 394

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe