Chicken and Cheese Enchilada Casserole

Tastes Better Than Regular Enchiladas With Less Calories

Why a Casserole instead of regular Enchiladas? Aside being faster and cheaper (less tortillas) you cut down the calorie count by at least 500 calories for the entire dish (about 10 tortillas). Served with Spanish rice and refried beans takes it to the next level!

Served as part of a complete meal when added to my Spanish rice and Refried beans.

Ingredients

  • 1-9x13x2 in. casserole dish
  • About 14 regular size corn tortillas

Filling

  • 1 medium onion diced

    Chicken and Cheese Enchilada Casserole
  • 2 tablespoons extra virgin olive oil
  • 1/2 a tablespoon minced garlic
  • 3- 12.5 oz. cans chicken breast
  • 1 tablespoon chili powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup tomato puree & 1/2 cup salsa
  • 6 oz. of Monterey Jack and Cheddar blend cheese

Topping

  • 1/2 cup tomato puree & 1/2 cup salsa
  • 1/2 tablespoon chili powder
  • Dash of salt
  • 11/2 cup of Monterey Jack & Cheddar blend
  • 1/3 cup of fresh chopped shallots

Directions

Refer to the pics below

Sautee a medium diced onion in 2 tablespoons of olive oil. When the onion becomes transparent, add 1/2 a tablespoon of minced garlic. Then add 3 drained cans of chicken after the chicken cooked a bit, (drain any excess water out of the pan into the sink) add 1/8 teaspoon pepper, 1/8 teaspoon salt and add 1 tablespoon chili powder.

Next add in 1/2 a cup of tomato puree and 1/2 cup of salsa, followed by the 6 oz. of Monterey Jack and cheddar blend cheese. Mix together well over medium heat until the cheese is melted completely. Next spray your casserole dish with butter flavor cooking spray, and arrange the tortillas like in the first picture.

Now like in the second tortilla picture quarter a seventh tortilla and fill in any gaps. Pour the filling mixture on top of the layer of tortillas, and level it with a spoon. Next assemble the top layer of tortillas just as you did the first layer.

Mix together in a bowl 1/2 cup of tomato puree, 1/2 cup salsa,1/2 tablespoon chili powder and a dash of salt. Take the mixture and spread it thinly over the top layer of tortillas with the back of a spoon.( if you come up short just add in a little more salsa and blend it in).

Now sprinkle 1 1/2 cups of Monterey Jack & Cheddar blend cheese over the top. Bake at 350 degrees for about 15-20 minutes or until it bubbles slightly and the top cheese is well melted. Allow to cool 5 minutes add fresh chopped shallots and then serve.

Instruction Pictures:

The chicken and cheese filling done and ready to place in 9x13x2in casserole dish.
The bottom layer of tortillas are placed in a butter sprayed dish like this.
A seventh tortilla in quartered and fills in the gaps. Same way for the top layer
After top layer is in place over the filling the tomato puree & salsa mixture is spread, and covered with cheese.
After about 20 minutes in the oven and cheese is well melted, let rest five minutes and add 1/3 cup fresh chopped shallots.

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