"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Enchilada Casserole Recipe

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Chicken Enchilada Casserole image


This recipe for Chicken Enchilada Casserole, by , is from The Fairlamb Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Fairlamb


1.5 pounds boneless chicken breast
1 cup chopped onion
4 garlic cloves, minced
1/2 cup regular beer (not light)
1/8 teaspoon red pepper (up to 1/2 t if you like it)
1 28 ounce can diced tomatoes, drained
1 2 ounce can sliced ripe black olives, drained, reserve 1 Tablespoon for top.
2 4.5 ounce cans chopped green chiles, drained
1 bunch green onions, slice green ends for top of casserole
5 Tablespoons all purpose flour
1/2 Teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups low fat milk
2 large egg whites lightly beaten
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
6 six inch corn tortillas, cut in half
1/2 cup sour cream
1/2 cup salsa

Preheat oven to 350 Coat a large nonstick skillet with cooking spray; place over medium heat, add chicken breasts and cook 6 minutes per side or until done. Remove chicken from heat, cool, then shred chicken and set aside.
Recoat pan with cooking spray; place over medium heat. Add chopped onions and garlic, saute 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; Cook 10 minutes until at least half of liquid evaporates. Remove from heat. Stir in olives and chilis and set aside.
Mix cheeses in separate bowl and set aside.
For sauce: Combine flour, salt, cumin and coriander in medium saucepan. Gradually add milk, stirring with a wisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Then gradually add the lightly beaten egg whites to mixture, stirring with a wisk. Remove from heat.
Assemble casserole: Spread cup white sauce in bottom of 3 quart round casserole or souffle dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, then cup white sauce and cup cheese mixture. Repeat layers (4 tortillas, 2 cups chicken, white sauce and cheese mixture) 2 times; on last layer end wtih sauce and reserve cup cheese.
Bake uncovered at 350 for 35-40 minutes; sprinkle with remaining cheese sliced green onion and sliced olives; bake and additional 5 minutes. Let stand 5-10 minutes before serving. Top with salsa and sour cream.
Make ahead: You can assemble ahead of time and then cover and chill overnight, bake 350 for 1 hour; or freeze casserole, thaw in refrigerator and then bake 1 hour.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes with cooking chicken
Personal Notes:
Personal Notes:
I have adapted this recipe from Cooking Light. It is a bit labor intensive, but a much lower fat option than a typical enchilada recipe and really tasty!




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