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Chicken Enchilada Casserole

Lower in the fat version of my old fave recipe

AuthorRazaul Haque
RatingDifficultyIntermediate

Lower in the fat version of my old fave recipe

SaveSave to BigOven

Yields12 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 ½ cup canned Green Chilies
 12 inch Mission Flour Tortiallas
 1 cup of Fat Free Refried Beans (old el paso fat free)
 2 Fresh Banana Peppers 4 1/2in long, chopped and seeds removed
 ¾ cup of Fiesta Blend Shredded Cheese(can substitute with reduced fat cheddar)
 5 tbsp Fat Free Sour Cream
 2 Boneless Skinless Chicken Breasts, cooked and shredded
 1 Can Black Beans, rinsed and drained
 1 Medium Yellow Onion Chopped
 1 cup of red ripe tomatoes diced
 ½ cup of Diced Tomatoes, no salt added (del monte) Dash of Pepper, to taste
 ½ cup Fat Free Milk
 1 tsp Garlic Powder

1

Makes 12 servings - 9X13 cut 4 ways vertically and 3 ways horizontally

First thaw and boil chicken breasts til white all the way through.( I like to put a whole frozen chicken in my crockpot fill it with water and cook for 6 hours and use the breast meat from that, and shred it with a fork.) Shred them with a fork into bite size pieces or to your liking. While the chicken is boiling cut up your onion and banana peppers. Put them in a frying pan and cook til the onions are half soft, then add the green chilies, black beans, diced tomatoes and 2 tsp's of the taco seasoning. When the onions are soft turn down the heat and add 2 TBS or so of the fat free milk and 3 TBS of the sour cream and mix well. Stir the shredded chicken into the pan with black bean, etc. and mix well. Preheat the oven to 350. Get a 9X13 and spray with fat free cooking spray. place the 2 tortiallas in the pan covering as much of the bottom of the pan as possible. Take the refried beans and in a small bowl mix with the remaining 2 TBS of Sour cream, 2 tsp of the taco seasoning and 1 tsp garlic powder. Take the refried bean mix and spread it in a layer along the bottom, ontop of the tortiallas. Then take the shredded chicken, bean, chilie, etc. mix and layer that ontop of the refried beans. Sprikle 1/2 cup of the fiesta blend cheese on top of the chicken layer. Take the 2 remaining tortiallas on top of the chesse and brush the remaining fat free milk on the top of the tortiallas then finally sprinkle with the last 1/4 cup of chesse. Bake at 350 degrees for 30 - 40 mins. Enjoy!

Category

Ingredients

 ½ cup canned Green Chilies
 12 inch Mission Flour Tortiallas
 1 cup of Fat Free Refried Beans (old el paso fat free)
 2 Fresh Banana Peppers 4 1/2in long, chopped and seeds removed
 ¾ cup of Fiesta Blend Shredded Cheese(can substitute with reduced fat cheddar)
 5 tbsp Fat Free Sour Cream
 2 Boneless Skinless Chicken Breasts, cooked and shredded
 1 Can Black Beans, rinsed and drained
 1 Medium Yellow Onion Chopped
 1 cup of red ripe tomatoes diced
 ½ cup of Diced Tomatoes, no salt added (del monte) Dash of Pepper, to taste
 ½ cup Fat Free Milk
 1 tsp Garlic Powder

Directions

1

Makes 12 servings - 9X13 cut 4 ways vertically and 3 ways horizontally

First thaw and boil chicken breasts til white all the way through.( I like to put a whole frozen chicken in my crockpot fill it with water and cook for 6 hours and use the breast meat from that, and shred it with a fork.) Shred them with a fork into bite size pieces or to your liking. While the chicken is boiling cut up your onion and banana peppers. Put them in a frying pan and cook til the onions are half soft, then add the green chilies, black beans, diced tomatoes and 2 tsp's of the taco seasoning. When the onions are soft turn down the heat and add 2 TBS or so of the fat free milk and 3 TBS of the sour cream and mix well. Stir the shredded chicken into the pan with black bean, etc. and mix well. Preheat the oven to 350. Get a 9X13 and spray with fat free cooking spray. place the 2 tortiallas in the pan covering as much of the bottom of the pan as possible. Take the refried beans and in a small bowl mix with the remaining 2 TBS of Sour cream, 2 tsp of the taco seasoning and 1 tsp garlic powder. Take the refried bean mix and spread it in a layer along the bottom, ontop of the tortiallas. Then take the shredded chicken, bean, chilie, etc. mix and layer that ontop of the refried beans. Sprikle 1/2 cup of the fiesta blend cheese on top of the chicken layer. Take the 2 remaining tortiallas on top of the chesse and brush the remaining fat free milk on the top of the tortiallas then finally sprinkle with the last 1/4 cup of chesse. Bake at 350 degrees for 30 - 40 mins. Enjoy!

Chicken Enchilada Casserole

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