Skinny Green Onion Chicken Enchilada Casserole

Skinny Chicken and Green Onion Enchiladast

This Skinny Green Onion Chicken Enchilada casserole recipe is more a less a homage to my love for green onions. That, and my growing love for cheesy casserole dishes. It’s not only delicious, but one of the easiest recipes in my cooking repertoire, and a whole lot healthier than other casseroles.

I used to be intimidated by enchilada recipes, mainly because of the time and care it takes to fill the tortillas and roll them up. However, as I started making them, I realized they are really just casseroles, and casseroles are more or less a layering of ingredients.  I’ve found that if I cut the tortillas with a pizza cutter and stack the ingredients it takes off an extra 10-15 minutes of prep time, and the only real compromise is the visual appeal of nice, neat rolled tortillas (which will fall apart anyway, once you serve them :-) ). 

Once the ingredients are in the pan, this recipe takes no time to cook. Also, if you prefer, feel free to use an enchilada sauce you’ve tried before in place of the tomato sauce, hot sauce, and taco seasoning. I omitted it here because I often find that brands vary so much in salt content and heat –  and these variables can greatly alter an otherwise good recipe.

Ingredients

10 corn tortillas, 5.5 inches in diameter

2 – 8 oz cans of tomato sauce

2 cups of chopped cooked chicken

Taco seasoning and/or hot sauce.

2 cups of Mexican Blend Cheese

5 Tbs. of spreadable low-fat cream cheese ( I used chives)

2 Tsp. of water

Bundle of green onions, chopped (you can use light and light green parts, I used most of the onion)

Method: Preheat oven to 350 degrees. Stack your tortillas five-six at a time and slice like a pizza with a pizza cutter. Divide into two piles. Mix tomato sauce with taco seasoning to taste. In another bowl, add cream cheese and 2 tsp. of water and heat in microwave for about 10 seconds. Mix until smooth and creamy, and set aside.  Spread 3 tbs. of tomato sauce on the bottom of a 2 and ½ quart baking dish. Add half of tortillas (a few will stack). Spread with chopped chicken and dot with cream cheese mixture. Sprinkle evenly with about ¾ cups of cheese and half of chopped green onions. Top with the rest of the tortillas. Then pour remaining tomato sauce on top.  Bake for about 23 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and cook for 2-3 more minutes until cheese is melted. Rest casserole for about 6-8 minutes. Top with green onions.

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4 comments on “Skinny Green Onion Chicken Enchilada Casserole

  1. Hi Jennifer,
    We will just love your Green Onion Chicken Enchilada Casserole, it looks fantastic! Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

  2. You got me with skinny! I love chicken enchiladas and see no reason why your casserole shouldn’t be on my dinner table.

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

  4. I love enchiladas and green onions, so you are really speaking my language with this one!

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