Review: Chicken Enchilada Casserole

[eks]

I just got the CL Complete cookbook and love it. The only problem is deciding what to cook. The Chicken Enchilada Casserole is the first recipe I have tried. It was very filling and tasty!

[Cathy]

Yum! I'm always looking for a good casserole. Would you mind posting the recipe?

[Kristilyn1]

I have to weigh in here--I thought that this particular recipe was more complicated than the end result was worth. Not that it was hard by any means--just that I found the end result a little plain. I've had better luck with other enchilada recipes.

Each his own, though!

Kristi

[SallyJ]

here it is. I made this one time and also thought it was a lot of work. Also, it was very runny.

* Exported from MasterCook *

Chicken Enchilada Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1996 Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 1/4 pounds boneless, skinless chicken breasts
1 1/2 cups chopped onion
4 garlic cloves -- minced
1/2 cup beer
1/2 teaspoon ground red pepper
28 ounces whole tomatoes -- drained, and chopped
1/2 cup thinly sliced green onions
2 1/4 ounces olives -- drained, and sliced
2 (4 1/2-ounce) cans chopped green chiles -- drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites -- lightly beaten
OR
6 tablespoons egg substitute -- lightly beaten
3/4 cup shredded sharp cheddar cheese -- (3 ounces)
3/4 cup shredded Monterey Jack cheese -- (3 ounces)
6 (6-inch) corn tortillas -- cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350 degrees. Coat 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; let cool. Shred chicken with 2 forks; set aside. Recoat 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 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside. Combine flour, salt, cumin, and coriander in a 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. Place cheeses in a bowl; toss well. Set aside. Spread 1/2 cup white sauce in bottom of a 2-1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside. Bake, uncovered, at 350 degrees for 40 minutes or until hot.

Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving.

(serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)

Source:
"Cooking Light, October 1996, page 114"
Copyright:
"© Cooking Light"

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Per Serving (excluding unknown items): 329 Calories; 11g Fat (30.0% calories from fat); 29g Protein; 29g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 532mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with sour cream and salsa.

NOTES : You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 degrees for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.
Nutr. Assoc. : 5440 9208 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0
0



[This message has been edited by SallyJ (edited 03-29-2001).]

[Karen M]

agree 100% with Kristilyn1. good, but if I'm going to do that much work. I am going to make a lasagne

[Hoosier65]

These are some of the recipes I have tried from the CL Complete and all are very good.
Mashed Potato Casserole
Carrot Cake
Pork Chops with Country Gravy
Greek Stuffed Steak
Feta Mashed Potatoes
Beef Brisket in Beer
Brown Sugar Icebox Cookies

[Cathy]

THanks for posting the recipe and the reviews. I guess it's up to the individual.

[eks]

I agree that the casserole does involve a lot of steps. I cooked the chicken in the beer for longer than the recipe calls for allowed the liquid to evaporate, perhaps this would eliminate the runniness.

[tobykitty]

Per Serving (excluding unknown items):

What exactly are these unkown items? http://www.cookinglight.com/bbs/biggrin.gif

Is this the nutritional info from the cookbook? Just curious because those are a lot of ingredients for us poor WW points counters to total.