Wednesday, July 20, 2011

Chicken Enchilada Casserole

1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon butter
3 cups shredded cooked chicken breast
2 cans (4 ounces each) chopped green chilies
1/4 cup all-purpose flour
1 teaspoons ground coriander
1 teaspoon chili powder
2-1/2 cups reduced-sodium chicken broth
1 cup (8 ounces) reduced-fat sour cream
1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
12 corn tortillas (6 inches), warmed

1.In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.

2.In a small saucepan, combine flour chili powder and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.

3.Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 

Yield: 6 servings.
Nutrition Facts: 2 enchiladas equals 383 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 710 mg sodium, 37 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

Yield: 6 servings.

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