Casseroles are great for potluck parties and I bet if you bring this one along to your next party, you'll be the big hit of the evening.
Creamy, cheesy and packed with South of the Border flavor, this cheesy chicken enchilada casserole combines a heavy dose of great tasting, yet healthy ingredients.
Prep ahead of time to make things even easier - then simply pop this bad boy in the oven 30 - 40 minutes before you want to serve!
2 boneless, skinless chicken breasts, cooked and shredded
2 teaspoons dried cilantro, divided
1/2 cup frozen corn kernels, thawed
1/2 cup plain, nonfat Greek yogurt
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped onion, divided
4 garlic cloves, minced and divided
1/2 cup fat-free, low sodium chicken broth
1/2 cup salsa
1/8 cup water
5 corn tortillas
1/2 cup shredded sharp cheddar cheese
Preheat oven to 425°.
Combine cooked chicken, 1 teaspoon dried cilantro, corn, and next 5 ingredients (through black pepper) in a medium bowl. Toss to combine.
Heat a pan to medium-high heat. Add 1/4 cup onion; sauté 5 minutes, stirring occasionally. Add 2 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
Combine remaining 3/4 cups onion, remaining 2 garlic cloves, chicken broth, salsa, and water, in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat; let stand 5-10 minutes. Carefully pour mixture into a blender; add 1 teaspoon cilantro and process until smooth.
Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
Spread 1/4 cup salsa mixture in the bottom of a 9x5 glass or ceramic loaf pan coated with cooking spray. Arrange 6 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Layer 1/4 cup cheddar cheese over chicken mixture. Repeat layers, ending with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned.