Chicken Enchilada Casserole Recipe Video
A great mexican style lasagna! This is a great recipe to entertain with, but quick and easy enough for a weeknight dinner! It’s also gluten-free! Could easily be doubled and placed in a 9×13 inch pan to serve more people.
Ingredients
| Onion | 1 1⁄2 Cup (24 tbs), chopped | |
| Frozen corn | 1 Cup (16 tbs) | |
| Cumin | 1⁄2 Teaspoon | |
| Salsa verde | 2⁄3 Cup (10.67 tbs) | |
| Light cream cheese | 1⁄3 Cup (5.33 tbs) | |
| Corn tortillas | 9 Small, cut into quarters | |
| Low fat shredded cheddar cheese | 1⁄3 Cup (5.33 tbs) | |
| Rotisserie chicken/Shredded chicken breast | 12 Ounce |
Nutrition Facts
Serving size
Calories 423 Calories from Fat 75
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 2.8 g13.8%
Trans Fat 0 g
Cholesterol 30 mg10%
Sodium 790.3 mg32.9%
Total Carbohydrates 61 g20.4%
Dietary Fiber 4.7 g18.8%
Sugars 6.8 g
Protein 29 g57.2%
Vitamin A 2.1% Vitamin C 7.5%
Calcium 9.7% Iron 14.4%
*Based on a 2000 Calorie diet
Directions
Preheat the oven to 350 degrees F. Prepare an 8×8 inch pan sprayed with cooking spray. In a skillet on the stove, spray with cooking spray and on medium heat brown the onions and corn. Remove from heat and stir in cumin. Meanwhile, in a magic bullet, blender or food processor, blend together the salsa verde and light cream cheese. Set aside. Cut the corn only tortilla’s into quarters. Place a layer of the tortilla’s in the 8×8 pan. The add a layer of the corn and onion mixture, then add a layer of chicken, then the salsa/cream cheese mixture. Repeat layers (corn tortilla’s, corn/onion, chicken, salsa/cream cheese). Finish the last layer of corn tortilla’s, then add the shredded cheese.
Bake in a 350 degree F oven for 25-30 minutes until browned and bubbly. Cut into 4 servings. Serve with salad on the side.
Bake in a 350 degree F oven for 25-30 minutes until browned and bubbly. Cut into 4 servings. Serve with salad on the side.
Chef
