Chicken Enchilada Casserole Recipe
Ingredients
| 1 cup loose-pack frozen whole kernel corn | ||
| Water | 3/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Garlic | 2 Clove (5gm), minced | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup lower-fat dairy sour cream | ||
| 2 tablespoons nonfat dry milk powder | ||
| All purpose flour | 1 Tablespoon | |
| 1 1/2 cups chopped cooked chicken or turkey | ||
| 1 8-ounce can lower-sodium tomato sauce | ||
| 1 4-ounce can diced green chili peppers, drained, or 1 or 2 canned jalapeho peppers, rinsed, seeded, and chopped | ||
| Ground coriander | 1/2 Teaspoon | |
| Non-stick spray coating | ||
| Corn tortillas | 8 6 inch | |
| 1/2 cup shredded lower-fat natural | ||
| Monterey Jack cheese (2 ounces) | ||
| 2 tablespoons snipped cilantro or parsley (optional) | ||
Directions
For filling, in a medium saucepan stir together the corn, water, onion, bouillon granules, garlic, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 3 minutes or till the onion is tender.
Do not drain.
In a small mixing bowl stir together the sour cream, non-fat dry milk powder, and flour; add to onion mixture.
Cook and stir till thickened and bubbly.
Remove from heat; stir in the chicken.
Set filling aside.
In another small bowl stir together the tomato sauce, green chili peppers or jalapeho peppers and coriander.
Set aside.
Spray a 10 x 6 x 2-inch or 8x8x2-inch baking dish with nonstick coating.
Place half of the tortillas in the baking dish, overlapping as necessary.
Top with the chicken filling.
Place remaining tortillas atop chicken filling.
Top with the tomato sauce mixture.
Bake, covered, in a 350° oven for 20 to 25 minutes or till heated through.
Sprinkle with the cheese and, if desired, with the cilantro or parsley.
Let stand for 5 minutes before serving.
Bring to boiling; reduce heat.
Cover and simmer for 3 minutes or till the onion is tender.
Do not drain.
In a small mixing bowl stir together the sour cream, non-fat dry milk powder, and flour; add to onion mixture.
Cook and stir till thickened and bubbly.
Remove from heat; stir in the chicken.
Set filling aside.
In another small bowl stir together the tomato sauce, green chili peppers or jalapeho peppers and coriander.
Set aside.
Spray a 10 x 6 x 2-inch or 8x8x2-inch baking dish with nonstick coating.
Place half of the tortillas in the baking dish, overlapping as necessary.
Top with the chicken filling.
Place remaining tortillas atop chicken filling.
Top with the tomato sauce mixture.
Bake, covered, in a 350° oven for 20 to 25 minutes or till heated through.
Sprinkle with the cheese and, if desired, with the cilantro or parsley.
Let stand for 5 minutes before serving.
Chef
