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Chicken Verde Enchilada Casserole

 
One serving costs about $2.27

$2.27 per serving

13 people like this recipe

13 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,gluten free side dish,lunch,main course,main dish,dinner mexican
spoonacular Score:57%

Spoonacular Score: 57%

 

Chicken Verde Enchilada Casserole is a gluten free main course. This recipe serves 6. One serving contains 486 calories, 34g of protein, and 24g of fat. For $2.27 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Foodista has 13 fans. It is a reasonably priced recipe for fans of Mexican food. If you have chicken breasts, cream, cheddar cheese, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. Similar recipes are Verde Chicken Enchilada Casserole, Chicken Enchilada Verde Dip, and Verde Chicken Enchilada Pizza.

Riesling, Pinot Noir, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Chateau Ste. Michelle Dry Riesling. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.

Chateau Ste. Michelle Dry Riesling

The Chateau Ste. Michelle Dry Riesling is a dry, crisp, refreshing style of Riesling with beautiful fruit flavors, crisp acidity and an elegant finish. It offers inviting floral and mandarin aromas with a clean finish. This is an incredibly versatile food wine and my favorite with oysters.

» Get this wine on Wine.com

Ingredients

Servings:
4
4  skinless boneless chicken breasts
skinless boneless chicken breasts
some
some garlic salt
garlic salt
2 Tbsps
2 Tbsps olive oil
olive oil
6 oz
6 oz shredded cheddar cheese
shredded cheddar cheese
6 oz
6 oz shredded mozzarella cheese
shredded mozzarella cheese
19 oz
19 oz enchilada sauce
enchilada sauce
12
12  corn tortillas
corn tortillas
some
some sour cream
sour cream
some
some guacamole
guacamole
some
some tomatoes
tomatoes
some
some green onions
green onions
4  skinless boneless chicken breasts
4
skinless boneless chicken breasts
some garlic salt
some
garlic salt
2 Tbsps olive oil
2 Tbsps
olive oil
6 oz shredded cheddar cheese
6 oz
shredded cheddar cheese
6 oz shredded mozzarella cheese
6 oz
shredded mozzarella cheese
19 oz enchilada sauce
19 oz
enchilada sauce
12  corn tortillas
12
corn tortillas
some sour cream
some
sour cream
some guacamole
some
guacamole
some tomatoes
some
tomatoes
some green onions
some
green onions

Equipment

baking pan
baking pan
paper towels
paper towels
microwave
microwave
bowl
bowl
oven
oven
baking pan
baking pan
paper towels
paper towels
microwave
microwave
bowl
bowl
oven
oven


Instructions

Preheat oven to 350 degrees. In a large skillet, heat olive oil. Sprinkle both sides of chicken breasts with seasoning to taste. Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later) Cut/Shred cooked chicken into small pieces, set aside in small bowl. Combine shredded cheeses into a small bowl, set aside. Empty enchilada sauce into large bowl, set aside. Wrap tortillas in a moist paper towel and microwave for 1 minute to steam. Dip one warm corn tortilla into the enchilada sauce, coat both sides. Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4). Layer in the shredded/diced chicken on top of the tortillas. Layer in the cheeses on top of the chicken. Repeat layering dipped tortillas, chicken and cheese until baking dish is full. Finish with a layer of dipped tortillas topped with a layer of cheese. Bake at 350 degrees for 30-40 minutes or until cheese is melted. Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.30
Ingredient
4 skinless boneless chicken breasts
2 tablespoons olive oil
6 ounces shredded cheddar cheese
6 ounces shredded mozzarella cheese
19 ounces enchilada sauce
12 corn tortillas
some sour cream
some guacamole
some tomatoes
some green onions
Price
$4.01
$0.33
$1.82
$2.61
$3.08
$1.11
$0.08
$0.02
$0.68
$0.04
$13.78

Tips

Health Tips

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
485 Calories
34g Protein
24g Total Fat
32g Carbs
13% Health Score
Limit These
Calories
485
24%

Fat
24g
37%

  Saturated Fat
11g
70%

Carbohydrates
32g
11%

  Sugar
7g
9%

Cholesterol
101mg
34%

Sodium
1278mg
56%

Get Enough Of These
Protein
34g
68%

Phosphorus
576mg
58%

Selenium
36µg
52%

Vitamin B3
8mg
44%

Calcium
399mg
40%

Vitamin B6
0.74mg
37%

Vitamin A
1370IU
27%

Fiber
5g
21%

Zinc
2mg
19%

Magnesium
74mg
19%

Vitamin B2
0.31mg
18%

Vitamin B12
1µg
17%

Potassium
502mg
14%

Vitamin B5
1mg
13%

Manganese
0.23mg
11%

Iron
1mg
11%

Vitamin C
7mg
9%

Vitamin K
8µg
8%

Vitamin E
1mg
8%

Vitamin B1
0.13mg
8%

Copper
0.13mg
7%

Folate
18µg
5%

Vitamin D
0.37µg
2%

covered percent of daily need

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