Chicken Enchilada Casserole

Chicken Enchilada Casserole (compliments of sparkpeople.com)


1 cup loose-pack frozen corn
3/4 cup water
1 medium onion, chopped
1/2 tsp chicken bouillon granules
2 cloves garlic, minced
1/8 tsp cayenne pepper
1/2 cup low-fat sour cream
2 Tbsps nonfat dry milk powder
1 Tbsp flour
1 1/2 cups chopped cooked chicken or turkey
1 - 8oz low-sodium tomato sauce
1 - 4oz can diced green chilie peppers, drained (may substitute canned jalapeno peppers, rinsed, seeded & chopped if you like it hot)
1/2 tsp ground coriander
nonstick spray
8 - 6" corn tortillas
1/2 cup shredded low-fat cheese
2 Tbsps snipped cilantro or parsley (optional)


In a medium saucepan stir together corn, water, onion, bouillon granules, garlic & cayenne. Bring to boil and reduce heat. Cover and simmer 3 minutes or until onion is tender. Do NOT drain.

In a small mixing bowl stir together sour cream, nonfat dry milk powder, and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chopped up chicken. Set aside.

In another small bowl stir together tomato sauce, green chili peppers, and coriander. Set aside.

Spray (8x8x2 or 10x6x2) baking dish with nonstick spray. Lay half of the tortillas in the baking dish, overlapping as necessary. Top with chicken filling. Place remaining tortillas on top of chicken filling. Top with tomato sauce.

Bake, covered, at 350 for 20-25 minutes or unitl heated through. Sprinkle with cheese and cilantro. Allow to stand about 5 minutes before serving.

4 servings

Per serving
371 calories
10g fat
48mg cholesterol
5g fiber
48g carbs
536mg sodium
25g protein