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Chicken Enchilada Casserole

Blossom Lady
Jan 15, 2023 05:17 PM
Chicken Enchilada Casserole

This Chicken Enchilada Casserole recipe is a lighter version of the original.

This Chicken Enchilada Casserole is always a big hit for dinner. It’s slightly lightened up to save on fat and calories, and it’s a comfort food dish that feels a little less guilty to eat.

First you’ll cook the chicken breasts in a pan and then shred the chicken. Then you’ll cook the onion and garlic, and then you’ll add the shredded chicken/beer/cayenne and tomatoes. Then you’ll stir in green onion, olives and chiles to complete the chicken mixture.

Next, you’ll make the white chicken enchilada sauce. Milk is heated in a pan, and then flour/salt/cumin/coriander and heat and stir until thickened. Then you’ll mix the hot milk mixture with egg whites to thicken it further and complete the enchilada sauce.


  • 1¼ pounds boneless, skinless chicken breasts
  • 1½ cups chopped onion
  • 4 medium garlic cloves, minced
  • 1/2 cup beer (can substitute chicken broth)
  • 1/4 teaspoon ground cayenne pepper
  • One 28-ounce can chopped tomatoes, drained
  • 1/2 cup thinly sliced green onions, divided
  • Two 2.25-ounce cans sliced olives, drained (divided)
  • Two 4-ounce cans chopped green chiles, drained
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 cups 1% low fat milk
  • 2 large egg whites, beaten
  • 1½ cups reduced-fat Mexican blend cheese (or blend cheddar and Monterey Jack)
  • Six 6-inch corn tortillas, cut in half
  • 1/2 cup light sour cream
  • 1/2 cup salsa
Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
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