Ingredients
Green Chile Sauce
- 1 1/2 teaspoons butter
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup chicken broth (I use 1 teaspoon Better than Bouillon and 1 cup water)
- 1/2 cup plain nonfat Greek yogurt
- 1 can (4 ounce) diced green chiles, divided use
- Juice from 1/2 lime
- Kosher salt
- Fresh ground pepper
Chicken Enchilada Casserole
- 9 (7 inch) corn tortillas
- 3 medium tomatoes (12 to 14 ounces total), thinly sliced
- Kosher salt
- Fresh ground pepper
- 1 generous cup shredded or chopped cooked chicken (around 8 ounces uncooked)
- 1/2 cup sliced green onion (white, light green, and some of the dark green portion)
- 1/4 cup chopped fresh cilantro, divided use
- 1/2 cup grated sharp Cheddar cheese
Instructions
Preheat oven to 375 degrees. Lightly oil a 1 1/2 to 2-quart baking dish.
Green Chile Sauce
- In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes.
- Whisk in cumin and chili powder, then chicken broth. Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly.
- Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper. Set aside.
Chicken Enchilada Casserole
- Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 8 wedges.
- Spread 1/3 of the wedges in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
- Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper.
- Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges.
- Spoon the green chile sauce evenly over the top of the casserole. Cover and bake for 20 minutes.
- Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and casserole is bubbly hot. ? ?
- Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve.
Notes
Make ahead: Casserole can be prepared but not baked earlier in the day, covered, and refrigerated. Bring to room temperature before baking. Cooked casserole can be covered tightly and refrigerated for up to 4 days. Reheat in a 350-degree oven.
- Category: Main dish
- Method: Bake
- Cuisine: Mexican, Southwestern
Nutrition
- Serving Size: 1 large scoop
- Calories: 271
- Sugar: 4 g
- Sodium: 485.5 mg
- Fat: 8.2 g
- Saturated Fat: 3.6 g
- Carbohydrates: 28.8 g
- Fiber: 5 g
- Protein: 22.9 g
- Cholesterol: 63.5 mg