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    You are in: Home / Recipes / Lighter Green Chile Chicken Enchilada Casserole Recipe
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    Lighter Green Chile Chicken Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Spicy Gal's Note:

    From New Mexico magazine, a delicious and simple dish. (The black olives were not in the original recipe, but we like to add them.) For extra indulgence on occasion, serve with slices of avocado and/or sour cream!

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    Units: US | Metric


    1. 1
      Boil chicken breasts in broth and water until tender (about 15 minutes).
    2. 2
      Allow the breasts to cool, then shred them into small pieces and put them back into the hot broth and water.
    3. 3
      Add the chopped onion, chiles, garlic and salt to pot; simmer all together for 10 minutes.
    4. 4
      If mixture is too thick, add some more broth (or water) so there is enough liquid to soak tortillas in, one at a time.
    5. 5
      One by one, soak six tortillas in liquid and use them to cover the bottom of a 9x13 baking pan.
    6. 6
      Cover with chicken/chile mixture, olives and cheese; repeat once, starting with tortillas, ending with cheese.
    7. 7
      Place pan in a warm (about 375 degrees) oven until cheese melts.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on February 16, 2007


      I loved this! It was really easy to make and the black olives were wonderful in it. My sister loved it, too. I thought it might need some more seasoning, but it didn't - it was perfect. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lighter Green Chile Chicken Enchilada Casserole

    Serving Size: 1 (639 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 971.7
    Calories from Fat 352
    Total Fat 39.2 g
    Saturated Fat 17.8 g
    Cholesterol 156.3 mg
    Sodium 3710.3 mg
    Total Carbohydrate 83.7 g
    Dietary Fiber 12.5 g
    Sugars 11.1 g
    Protein 74.1 g

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