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Sunday, August 29, 2010

Make Your Own: Green Chili Chicken Casserole

This amazingly yummy casserole is from one of our readers, Mary!! Thanks, Mary!
 
Green Chili Chicken Casserole
 
6 boneless, skinless chicken breast halves
1 teaspoon cumin
1 teaspoon garlic powder
12 corn tortillas, cut into fourths
16 ounces low-fat Cheddar cheese, shredded*
1 cup low-fat sour cream
1 can green enchilada sauce
 
* I sometimes substitute with low fat Mexican cheese
 
Preheat oven to 350 degrees F.  In baking dish, arrange chicken and sprinkle with cumin and garlic powder.  Bake until chicken is cooked, 30 minutes or more depending on the thickness of the chicken.  When cooled, shred chicken for casserole.
 
Line the bottom of a medium sized baking dish with half of the tortillas.  Top with half of the sour cream, half of the chicken, a third of the cheese, and a third of the enchilada sauce (you will end with cheese and enchilada sauce).  Repeat layers, top with the remaining sauce and cheese. 
 
Tent with aluminum foil (not touching or the cheese will bake onto the foil).  Bake for 45 minutes or until hot and bubbly-don't let cheese brown.  Let stand for 5 minutes before digging in.
 
PER SERVING: (approximately)
 
451 Calories; 12g Fat (23.9% calories from fat); 52g protein; 33g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 725mg Sodium;
 
Exchanges: 1 1/2 Grain (Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 other Carbohydrate
Green Chili Chicken Casserole
 
6 boneless, skinless chicken breast halves
1 teaspoon cumin
1 teaspoon garlic powder
12 corn tortillas, cut into fourths
16 ounces low-fat Cheddar cheese, shredded*
1 cup low-fat sour cream
1 can green enchilada sauce
 
* I sometimes substitute with low fat Mexican cheese
 
Preheat oven to 350 degrees F.  In baking dish, arrange chicken and sprinkle with cumin and garlic powder.  Bake until chicken is cooked, 30 minutes or more depending on the thickness of the chicken.  When cooled, shred chicken for casserole.
 
Line the bottom of a medium sized baking dish with half of the tortillas.  Top with half of the sour cream, half of the chicken, a third of the cheese, and a third of the enchilada sauce (you will end with cheese and enchilada sauce).  Repeat layers, top with the remaining sauce and cheese. 
 
Tent with aluminum foil (not touching or the cheese will bake onto the foil).  Bake for 45 minutes or until hot and bubbly-don't let cheese brown.  Let stand for 5 minutes before digging in.
 
PER SERVING: (approximately)
 
451 Calories; 12g Fat (23.9% calories from fat); 52g protein; 33g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 725mg Sodium;
 
Exchanges: 1 1/2 Grain (Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 other Carbohydrate

1 comment:

Anonymous said...

What is the serving size?

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