Best Easy Low Fat Chicken Enchilada Casserole Recipes
EASY CHICKEN ENCHILADA CASSEROLE
Casseroles make perfect meal-prep dinners--this enchilada version is so easy to prep ahead. The whole casserole can be built and left to hang out in the refrigerator for up to three days. Then all you have to do is bake it off on a busy night and you have a healthy dinner on the table in a jiff. The quick homemade enchilada sauce in this recipe is great when you don't have any of the canned sauce on hand--just season crushed tomatoes with spices and salt for an instant enchilada sauce.
Provided by Katie Webster
Categories Baked Chicken Thigh Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
- Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
- Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 39.3 g, Cholesterol 48.7 mg, Fat 15.1 g, Fiber 9.3 g, Protein 20.7 g, SaturatedFat 6.1 g, Sodium 769.5 mg, Sugar 11.5 g
HEALTHY CHICKEN ENCHILADA CASSEROLE
A tasty, healthy chicken enchilada casserole that takes less than 30 minutes, from start to finish!
Provided by Kim
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
- In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
- Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
- Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Nutrition Facts : Calories 230 kcal, Carbohydrate 19.3 g, Protein 24.5 g, Fat 3.8 g, SaturatedFat 2.1 g, Cholesterol 56.3 mg, Sodium 764.6 mg, Fiber 4.2 g, Sugar 4.2 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
EASY CHICKEN ENCHILADA CASSEROLE
With just 4 basic ingredients you can have a healthy and easy chicken enchilada casserole ready to go in the oven -- with only 10 minutes of prep time!
Provided by Blair Lonergan
Categories Dinner Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
- Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
- In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
- Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
- Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
- Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
- Garnish with optional toppings and serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 10 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 1158 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 /4 of the casserole, UnsaturatedFat 4 g
LOW-FAT SOUR CREAM CHICKEN ENCHILADAS
I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!
Provided by CourtneyR
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
- Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
- Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g
CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
EASY LOW FAT CHICKEN ENCHILADA CASSEROLE
This was an experimental meal, but when my guys tasted it, they said it was a winner. Very quick and easy, suitable for beginning cooks. You can embellish this basic version however you choose by adding chopped green chilies, black olives, etc. I like to add fresh lettuce, onions, tomatoes, and salsa on top at serving time. 1/8 of the casserole is 7 WW points. After obtaining calorie counts for each ingredient listed in the recipe from My Fitness Pal, the ENTIRE casserole comes in at 2200 calories. One serving would be 275 calories.
Provided by Babes_Mom
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 9x13 pan with shortening or spray.
- In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
- Cut tortillas into quarters.
- Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
- Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
- Spread half of the remaining chicken mixture on top of the tortillas.
- Spread 1 cup of the shredded cheese on top of the chicken mixture.
- Repeat layers.
- Bake at 350 degrees F for 30 minutes or until heated through.
Nutrition Facts : Calories 293.5, Fat 8.5, SaturatedFat 3, Cholesterol 57.8, Sodium 726.2, Carbohydrate 23.7, Fiber 4.9, Sugar 1.4, Protein 29.4
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