Chicken Enchilada Casserole

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Chicken Enchilada Casserole

This is a really good, lower-fat version of the chicken enchilada casserole...

Yield: 8 Servings

Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes


1 1/4 pounds skinless boneless chicken breasts
1 1/2 cups onions, chopped
4 cloves garlic, minced
1/2 cup beer
1/4 teaspoon ground red pepper
1 (28 ounce) can chopped tomatoes, drained
1/2 cup green onions, thinly sliced (divided)
2 (2 1/4 ounce) can sliced olives, drained (divided)
2 (4 ounce) cans chopped green chilies, drained
5 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander seed
2 cups 1% low fat milk
2 large egg whites, lightly beaten
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat free sour cream
1/2 cup salsa


1. Preheat oven to 350 degrees F. Coat 2 1/2 quart casserole dish with cooking spray.

2. Spray a large nonstick skillet with cooking spray. Place over medium heat until hot. Add chicken; cook 6 minutes on each side, or until done. Remove chicken from skillet and let cool. Shred chicken with 2 forks; set aside.

3. Re-coat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper and tomatoes; cook 15 minutes, or until most of the liquid has evaporated. Remove from heat. Reserve 1 Tablespoon green onions and 1 Tablespoon olives for garnish. Stir in remaining green onions, olives and chilies into chicken mixture; set aside.

4. Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

5. Place cheeses in bowl; toss well and set aside.

6. Spread 1/2 cup white sauce in bottom of casserole dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup sauce and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set aside remaining 1/2 cup cheese mixture.

7. Bake, uncovered, or 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese, reserved green onions and olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.


Nutritional Information- Per Serving (casserole divided into 8 equal portions):
Calories 254, Calories from Fat 111, Total Fat 12g, Sat Fat 6g, Cholesterol 35mg, Sodium 542g, Potassium 341mg, Carbohydrates 23g, Dietary Fiber 3g, Sugar 5g, Net Carbs 20g, Protein 13.5g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 6.5


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  • Deborah wrote:

    The ‘white’ sauce is Bechamel, and it needs a fat in order to make a ‘roux’ (flour in fat in saucepan until flour is absorbed and no longer has a floury taste) then the chicken stock is added slowly until incorporated.  On medium-low heat stir frequently until consistency covers the back of a spoon.  Don’t know how others’ results came about without a fat to hold this together.

    • Lori Lange wrote:

      Did you try the recipe?

  • Shelly wrote:

    Made this tonight.  it was ok. Definitely  needs toppings.  I won’t make again because of how long it took.  a casserole should be quick and easy.

  • laurie wrote:

    I made this chicken enchilada casserole, and loaded it up with fresh tomatoes from my garden. It was delicious and my husband never even knew he had eaten all those tomatoes. Next time I will try replacing the tortillas with strips of zucchini. shhhh I won’t even know.

  • Kelly wrote:

    I know it’s an old post, but I wanted to let you know that we loved it! The texture was spot on and I thought it had great flavor. Hubby loved it, he picked me up a nice hefeweizen with really good aroma to use in it and even ate LEFTOVERS the next day! He said it was great, especially with the salsa to spice it up but then I looked on the counter and saw that I had forgotten the chilies! D’oh! At least I seasoned the chicken before cooking. 😉 Daughter cleaned her plate. We will definitely be making it again. Thanks!

  • Candis B Nestor-Brooks wrote:

    Thank you for sharing your recipes.
    Cookbooks and recipes are my weakness.
    My husband and I enjoy having friends
    Over. When they come, I like to have
    A casserole or other dishes, and plenty
    Of appetizers.

  • Nedine wrote:

    Can I ask what the purpose of the beer is? I could easily make this gluten free with some substitutions. I can get GF beer, but I’m wondering if it could be substituted with something else?

    • Lori Lange wrote:

      It’s part of the cooking marinade. Sub chicken broth if you need to!

  • Sarah wrote:

    Definitely not my favorite. Absolutely needs salt and more SPICE. Somehow there is zero flavor happening in this.

    • Lori Lange wrote:

      Hmmm, haven’t made it in a while so I’m not recalling exactly how it turned out, but I know we liked it! Things to try: additional salt (as you mentioned), Rotel tomatoes, Pepper-Jack cheese or a sharp cheddar, and a more flavorful salsa.

  • Brandi wrote:

    This was a lot of work, but totally worth it! I haven’t cooked a meal that involved so many steps in a long time. My whole family enjoyed it & I will make it again.

  • Kary wrote:

    I made this for dinner tonight and it was delicious! Thank you!

  • brittneys wrote:

    Had this for dinner last night it’s spectacular!!!! Thanks so much for sharing!

  • Lynda wrote:

    WE made this tonight for dinner. Wow!! This was very tasty!! My husband & I felt like we were cheating. Are you sure this is only 7 points? I will definitely make this again. 🙂 Thank you for sharing your recipes. This was my first one to make from your blog. 🙂

  • Sharon wrote:

    Wow does this sound good. Can’t wait to try it. Passing it on in a notebook of recipes for a new bride.