Chicken Enchilada Casserole

Ingredients

  • 3/4 cup  water
  • 1/2 cup  chopped onion
  • 1/2 teaspoon  instant chicken bouillon granules
  • 2   cloves garlic, minced
  • 1/8 teaspoon  ground black pepper
  • 1/2 cup  light dairy sour cream
  • 2 tablespoons  nonfat dry milk powder
  • 1 tablespoon  all-purpose flour
  • 1 1/2 cups  shredded cooked chicken breast or turkey breast (about 8 ounces)
  • 1 8-ounce can  no-salt-added tomato sauce
  • 1 4-ounce can  diced green chile peppers, drained, or 1 or 2 canned jalapeno chile peppers, rinsed, seeded, and fin
  • 2 tablespoons  snipped fresh cilantro or 1/2 teaspoon ground coriander
  •   Nonstick cooking spray
  • 4 6-inch  corn tortillas, cut into 1-inch-wide strips
  • 1 cup  canned black beans or kidney beans, rinsed and drained
  • 1/2 cup  shredded reduced-fat Monterey Jack cheese (2 ounces)
  •   Fresh cilantro leaves (optional)

Description

Instead Of Using Loads Of Calorie-laden Regular Sour Cream, We Lightened This Enchilada Recipe With A Creamy Filling That Includes Only A Little Bit Of Light Sour Cream.

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