Mexican

Enchilada Caserole takes 10 minutes to prepare.

Enchilada Caserole takes 30 minutes to cook.

Enchilada Caserole makes 8 servings.

The ingredients for Enchilada Caserole are:

1.5 lbs Chicken Breast
1 clove Garlic
1 tbsp Olive Oil

2 cups whole Tomatillos without husk
1 cup Pablano Pepper
.5 cup Onions

12 Corn Tortillas
8 oz shredded Low fat Mozzarella Cheese

Here is how you make Enchilada Caserole:

Preheat oven to 350 degrees.Tear the corn tortillas.Cut chicken into bite size pieces.Heat olive oil in pan. Add chicken to pan; cook chicken completely. Peel husk off tomatillos. Cut onion into 4 pieces. Remove seeds and stem from pablano pepper then quarter it.In large pot add garlic, tomatillo, onion, and pablano pepper. Cover completely with water and boil for 10 minutes. After boiling pour contents into colander. Then pour into blender, and blend to a liquid consistency.In a glass pan (9" x 13"), layer half of pureed vegetables in bottom of pan, half of the chicken, half of the torn corn tortillas, the remainder of the pureed vegetables, the remainder of the chicken, the remainder of the torn corn tortillas, finally sprinkle all of the cheese on top. Cook for 20 minutes or until the cheese melts.Serves about 8.Number of Servings: 8Recipe submitted by SparkPeople user IEYYAO1989.

The nutritional information for Enchilada Caserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 286.5

• Total Fat: 8.7 g
• Cholesterol: 65.7 mg
• Sodium: 205.6 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 3.9 g
• Protein: 29.4 g

Enchilada Caserole is Mexican cuisine.