Chicken Enchilada Casserole



cooking spray

8 oz. skinless, boneless chicken breast

½ tsp. canola oil

1 cup chopped onions

3 cloves garlic, minced

1 tsp. dried oregano

1/8 tsp. black pepper

1¾ cups green chile
enchilada sauce, canned

6 6-inch corn tortillas

¼ cup (2 oz.) shredded low-fat Monterey Jack cheese

¼ cup fat-free sour cream



Preheat oven to 350 degrees.


Fill a medium saucepan with water and boil chicken until done. Remove chicken; shred with two forks.


Add oil to pan; heat over medium-high heat. Add onion; sauté four minutes or until tender. Add garlic; sauté one minute. Remove from heat; stir in shredded chicken, oregano, and pepper.


Spread ¼ cup green chile enchilada sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange two tortillas over sauce; top evenly with half of the chicken mixture and ½ cup of sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese.


Bake at 350 degrees for 20 minutes or until thoroughly heated. Cut each tortilla stack in half. Top with sour cream.


Yield:               4 servings

Prep Time:      15 minutes

Cook Time:     30 minutes

Difficulty:        2


Nutrition Facts

Calories           260

Fat Calories   44

Total Fat         4.9g

Saturated Fat            1.5g

Cholesterol     38.9mg

Sodium           380.4mg

Total Carbohydrate   36g

Dietary Fiber 5.5g

Sugars           2.7g

Protein           20.5g