Ole Chicken Enchilada Lovers Casserole Ww Recipes
OLE! CHICKEN ENCHILADA BAKE
My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.
Provided by The Spice Guru
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
- WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
- POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
- ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
- POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
- SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
- POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
- REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
- SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
- BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!
OLE' CHICKEN ENCHILADA LOVERS CASSEROLE ( WW )
This is a family favorite especially when looking for a low-fat reduced calorie Mexican dish that is easy. I found it on the Web. 5 Weight Watcher points
Provided by BeverlynBama
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine salsa, milk, chilies, soup, cheese and chicken in saucepan.
- Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips.
- Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.
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- In a large nonstick skillet, heat oil over medium heat. When oil shimmers, add 2 cups onion; cook, stirring occasionally, until translucent, 2-3 minutes. Add mushrooms, zucchini and 1/2 tsp salt; cook, stirring occasionally, until vegetables are softened, 15-20 minutes.
- While vegetables cook, make sauce. Put tomatoes, chipotle, remaining 1 c onion, garlic, chili powder, cumin, oregano and remaining 1 tsp salt into a blender; puree.
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- In large nonstick skillet, heat oil over medium. When oil shimmers, add 2 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1⁄2 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
- Meanwhile, make sauce: In blender, purée tomatoes, chipotle pepper (if using), garlic, chili powder, cumin, oregano, and remaining 1 cup onion and 1 tsp salt.
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