Lite Chicken Green Chile Enchilada Casserole

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins


1tablespoon Olive oil
1/2cup White onions, chopped
2teaspoons Minced garlic
2cups Shredded chicken
1/3cup Tomatoes, diced
1/4cup Fresh or frozen green chiles, diced
1/4cup Chicken broth
1teaspoon Cumin
1teaspoon Dehydrated cilantro (or 1 T. fresh, chopped cilantro)
1/2teaspoon Salt
1/4teaspoon Black pepper
4-- Corn-wheat blend tortillas
2/3cup Greek yogurt
1/3cup Salsa
1/2cup Sliced black olives
1cup Shredded Colby Jack cheese
Nonstick cooking spray


Heat the olive oil to medium in a saucepan. Add onions and garlic; cook for 5 minutes, until slightly translucent. Add chicken, tomatoes, chiles, broth and spices. Heat through. Meanwhile, combine yogurt and salsa. Grease a 13 x 9 inch pan. To assemble enchiladas: place two tortillas in the bottom of the greased pan. Spray with cooking spray. Pour half the shredded chicken mixture over the top. Dot with dollops of the sour cream mixture; sprinkle with half the black olives. Top with half the shredded cheese. Place two more tortillas on top and spray with cooking spray. Top with remaining ingredients. Cook in a 350 degree oven for about 20 minutes, until cheese is melted and casserole is heated through. Let the casserole rest for a few minutes before serving so tortillas absorb all the liquid.