Best Homemade Chicken Enchilada
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 ounces or 1/3 cup nonfat cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 cups chopped cooked chicken breast
- 1 15-ounce can black beans drained and rinsed
- 1 cup frozen corn, thawed
- 1/3 cup chopped cilantro
- 1 cup sliced mushrooms
- 1 10-ounce can red enchilada sauce
- 1 cup salsa
- 12 Corn Tortillas (about 5.5 - 6 inches round, quartered or cut into fourths)
- 1 8-ounce package shredded Mexican-blend cheese
Instructions
- Preheat oven to 350 degrees
- In a large skillet, heat oil over medium low heat. Add onion, stir and sauté for 5 minutes. Add cream cheese, garlic powder, cumin, and salt, stirring to combine and to melt cream cheese. Remove from heat.
- Stir in chicken, beans, corn, mushrooms, and cilantro.
- In a small saucepan, heat enchilada sauce and salsa together over medium heat until warm.
- Spray a 9 x 13 baking dish with cooking spray.
To assemble:
- Spread 1/2 cup enchilada mixture in bottom of pan
- Top with 16 tortilla quarters
- Place half of chicken mixture on top of quartered tortillas, followed by 1/2 cup shredded cheese
- Add an additional 16 tortilla quarters
- Add 1/2 cup enchilada mixture
- Top with remaining half of chicken mixture
- Add on top of chicken mixture, remaining 16 tortilla quarters
- Pour remaining enchilada mixture evenly over casserole
- Top with remaining shredded cheese
Bake:
- Bake for 30 minutes or until hot, bubbly and lightly browned.
Notes
Nutrition per serving: Calories - 298; Total Fat - 10 grams; Protein - 24 grams; Carbohydrates - 28 grams; Fiber - 5 grams; Sodium - 320 milligrams