SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Categories Sauce Chicken Bake Low Sodium Simmer
Yield serves 6, 1 1/2 cups per serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.
- In a small saucepan, whisk together the sauce ingredients. Bring to a simmer over medium-high heat. Cook for 1 to 2 minutes, or until the mixture is thick and bubbly, whisking constantly.
- In a medium nonstick skillet, combine the chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until the mixture is warmed through and the cream cheese is melted, stirring occasionally.
- Meanwhile, on a baking sheet, put the tortillas in a single layer.
- Bake the tortillas for 5 minutes, or until slightly crisp on the edges and somewhat soft in the center.
- Pour 1/2 cup sauce into the baking dish. Spread to cover the bottom. Top with half the tortillas. Spread the chicken mixture over the sauce. Top with the remaining tortillas. Pour the remaining sauce over the tortillas.
- Bake, covered, for 10 minutes, or until warmed through.
- Meanwhile, in a small bowl, whisk together the sour cream and lime juice. After 10 minutes, spread the mixture over the casserole. Bake, uncovered, for 1 to 2 minutes, or until the topping is slightly warm. Sprinkle with the chili powder.
- nutrition information
- (Per Serving)
- Calories: 216
- Total Fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 52mg
- Sodium: 372mg
- Carbohydrates: 23g
- Fiber: 2g
- Sugars: 4g
- Protein: 24g
- Dietary Exchanges
- 1 1/2 Starch
- 3 Very Lean Meat
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love