WEEKDAYS 1e|12c|p

Diane Henderiks' Enlightened Enchilada Casserole

Recipe Courtesy Diane Henderiks
skill level
Who doesn't love enchiladas? You will after giving this recipe a try.
  • 1 bunch fresh cilantro
  • coarsely chopped (stems included)1 medium onion
  • coarsely chopped1 quart waterJuice of 1/2 lime1 pound skinless and boneless chicken breast1 cup low fat yogurt
  • plain1 cup reduced fat sour cream2 teaspoons cumin2/3 cup green onion
  • sliced1 1/2 cups reduced fat cheddar cheese1 cup reduced fat cheddar cheese1/2 cup black olives
  • sliced1/4 cup jalapeno peppers
  • finely chopped (optional)Salt and pepper to tasteEnchilada sauce8-10 tortillas
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 350 degrees. Lightly oil or olive oil spray a 9x13 inch baking dish.
  • 2
    1 bunch fresh cilantro, coarsely chopped (stems included)
    1 medium onion, coarsely chopped
    1 quart water Juice of 1/2 lime
    1 pound skinless and boneless chicken breast 
    Place first 5 ingredients (cilantro through chicken) in pot on top of stove and poach chicken breasts until cooked (about 20 minutes).
  • 3
    Remove chicken breasts, discard remaining water, cilantro and onion and set aside to cool. When cool, shred into small pieces. This can be done the day before.
  • 4
    1 cup low fat yogurt, plain
    1 cup reduced fat sour cream
    2 teaspoons cumin
    2/3 cup green onion, sliced
    1 1/2 cups reduced fat cheddar cheese
    Salt and pepper to taste
    In large mixing bowl, gently combine shredded chicken, yogurt, sour cream, cumin, green onion, 1 and 1/2 cup cheese. Season to taste with salt and pepper.
  • 5
    Cover bottom of baking dish with enchilada sauce.
  • 6
    8-10 tortillas 
    Cover with even layer of tortillas, breaking into pieces as necessary.
  • 7
    Top with even layer of chicken mixture followed by a layer of enchilada sauce. Repeat until chicken is used up and end with layer of tortillas.
  • 8
    Top with enchilada sauce (CLICK HERE for recipe), cover and bake in preheated oven for about 35 minutes.
  • 9
    1 cup reduced fat cheddar cheese
    1/2 cup black olives, sliced
    Uncover, top with remaining cheese and black olives. Bake about 5-10 minutes or until cheese melts.
  • 10
    1/4 cup jalapeno peppers, finely chopped (optional)  
    Serve with extra enchilada sauce and chopped jalapenos on the side.

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