This recipe is half @_littlefitone’s ground turkey green chili bake and half my moms enchilada casserole. I loved Haley’s idea of using fat free cream cheese and her own mini enchilada recipe it is so cute! I split mine into five giant servings since I was meal prepping it
Enchiladas Verdes Casserole
Course: Lunch/Dinner, Meal Preps, RecipesServings
5
servingsPrep time
20
minutesCooking time
30
minutesCalories
378
kcalIngredients
1 pound, cooked shredded chicken breast (15.5oz raw)
2 cloves garlic
120g onion
11 extra thin mission corn tortilla
1 container fat free cream cheese
4oz nonfat Greek yogurt
115oz container of green Chile enchilada sauce
150g velveeta shreds
Spices: cumin, salt, pepper, TJ’s Chile lime seasoning
Directions
- In a pan sprayed with nonstick spray cook your onion and garlic in for a few minutes until soft
- Add the cooked chicken cumin salt and other seasonings and stir until combined then remove from heat
- Mash the cream cheese up first microwave for about 10 seconds to get it soft then stir together with Greek yogurt and enchilada sauce
- Spray a 9 x 13 pan and preheat your oven to 350°
- Line the bottom of a pan with 3 1/2 tortillas use more if you need then add a layer of chicken and a thin layer of sauce then cheese Repeat with another layer of tortillas chicken sauce cheese then top with the final layer of tortillas sauce and cheese
- Bake for 30 minutes then let cool for 15 minutes before serving
- The entire casserole came out to be 1525 g total so I aimed for about 305 g per container
Notes
- Use more tortillas if you need! I tore mine to fill in the gaps and used of as few as possible. Next time I want to experiment with adding veggies
- NUTRITION 378 calories 36.8P/7.7F3/9.6C