Chicken Enchilada Casserole

Method to my Meals


Description: Craving Tex-Mex but wanting to keep it healthy? Look no further. The simple, yet super flavorful salsa gives this casserole a kick that’s addicting!
$ 53.47
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: 6
Time: 35 minutes (20 m prep, 15 m cook)

(Ingredients and measurements subject to availability)

  1. 1 Rotisserie cooked whole chicken, or 2 lbs chicken, cooked
  2. 1/3 cup cilantro, chopped and divided
  3. 1 cup frozen corn kernels, thawed
  4. 1/3 cup (3 ounces) 1/3 less fat cream cheese, softened
  5. ½ teaspoon ground red pepper (or Cayenne)
  6. ½ teaspoon ground cumin
  7. 2 cups chopped onion, divided
  8. 6 garlic cloves, minced and divided
  9. 1 cup fat free, low(er) sodium chicken broth
  10. 2/3 cup salsa verde
  11. 2 tablespoons chopped pickled jalapeno pepper
  12. 9 - 6” corn tortillas
  13. 1/4 cup sharp shredded cheddar cheese
  14. ¼ cup water*
  15. 2 tablespoons light olive oil*
  16. salt and pepper*

*Not provided:
olive oil
salt & pepper

Food processor or blender
large oven proof skillet


  1. Preheat oven to 425°.
    2. Shred cooked chicken and discard the bones if necessary. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
    3. Place a large ovenproof skillet to medium-high heat. Add 1/2 cup onions and sauté 5 minutes, stirring occasionally. Add 3 garlic cloves and sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
    4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat and bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat, then let stand 10 minutes. Carefully pour mixture into a blender, then add 2 tablespoons cilantro. Process until smooth.
    5. Heat a large skillet over medium-high heat. Add 2 tortillas and cook 1 1/2 minutes on each side. Remove tortillas from pan, then repeat procedure with remaining tortillas. Cut tortillas into quarters.
    6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas, then sprinkle evenly with cheddar cheese.
    7. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

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