Chicken Enchilada Casserole
With two CNP recipes on hand, this casserole is easy to prep ahead and bake when ready. It's an easy way to use bone-in chicken which is often less expensive per serving than boneless chicken. View the How-To kitchen skills videos to learn more about the methods for cooking this recipe.
$0.79 per serving
Ingredients
- 3 pounds raw chicken with bones (or 1 pound boneless chicken)
- 1 onion (chopped)
- 1 4-ounce can green chilis
- 1 Tablespoon canola oil
- 2 cups CNP Magic Mix
- 4 garlic cloves chopped (or 2 tsp minced, or 1 tsp powder)
- 10-12 CNP Tortillas (or corn tortillas)
- ¾ cup low-fat shredded cheddar cheese
- ¾ cup low-fat shredded mozzarella cheese
- Nonstick spray
Instructions
- Boil chicken according to boiling-moist heat method.
- Remove chicken and cool. Cut, dice, or shred for about 3 cups of meat. Set aside 3 cups of broth. Freeze the rest for use in other recipes.
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray.
- In saucepan, skillet, or electric skillet, cook onion and green chiles in oil. Add broth, CNP Magic Mix, and garlic. Stir and cook until smooth and thick, about 15 minutes.
- Cut tortillas into quarters. Line the bottom of the baking pan with tortillas, add a layer of chicken, then sauce, then cheese. Repeat each layer one more time.
- Bake at 350°F for 20-30 minutes or until warmed through and the cheese begins to brown.
Nutrition Label
Serving: 1 piece
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