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Chicken Enchilada Casserole - YUMMM!!

whittrusty
whittrusty Posts: 533 Member
edited September 2024 in Recipes
Last night, my husband and I tried this recipe from EatBetterAmerica.com:

http://www.eatbetteramerica.com/recipes/featured-brands/chicken-enchilada-casserole.aspx?WT.dcsvid=NDI5NjU4MTg4MgS2&rvrin=B7001E22-6584-464E-B31D-9F01D6B4C1BC&WT.mc_id=Newsletter_EBA_2011_1_12

It was DELICIOUS!!

We made some modifications that increased the calories and fat just a little, but I think it made it taste even better. We doubled the brown rice (an extra 1/4 cup) because the chicken mixture was a little soupy. We also topped the finished product with a diced fresh tomato and a can of sliced black olives (which does increase the sodium, unfortunately).

I thought it was so awesome, that I just had to share. Here is the calorie count including our modifications.

1 Serving (1/3 of recipe)
Calories: 314
Fat: 7g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 1050mg
Carbs: 44g
Fiber: 6g
Sugar: 6g
Protein: 20g
Vitamin A: 38%
Vitamin C: 37%
Calcium: 16%
Iron: 8%

Adding the black olives increased the sodium up from 880mg, so feel free to leave those off if you'd like (that also saves a couple grams of fat). But if you're a black olive lover like me, I think it's worth it.

Seriously, try this dish. You'll be pleasantly surprised! :smile:

Replies

  • whittrusty
    whittrusty Posts: 533 Member
    Oh! And I also put it into the food database under Chicken Enchilada Casserole (w/ double rice, tomato and black olive).
  • Martin_CDF
    Martin_CDF Posts: 8 Member
    Any idea what us Brits could use as a substitute for the soup mentioned in the recipe?
  • whittrusty
    whittrusty Posts: 533 Member
    I think any vegetable soup would work. Then maybe add a little more seasoning if necessary.
  • MomsDaily140
    MomsDaily140 Posts: 116
    That looks good -- I am always trying to find new ways to cook chicken, because we eat a LOT of it. It's cheap!
  • ucms
    ucms Posts: 28 Member
    Last night, my husband and I tried this recipe from EatBetterAmerica.com:

    http://www.eatbetteramerica.com/recipes/featured-brands/chicken-enchilada-casserole.aspx?WT.dcsvid=NDI5NjU4MTg4MgS2&rvrin=B7001E22-6584-464E-B31D-9F01D6B4C1BC&WT.mc_id=Newsletter_EBA_2011_1_12

    It was DELICIOUS!!

    We made some modifications that increased the calories and fat just a little, but I think it made it taste even better. We doubled the brown rice (an extra 1/4 cup) because the chicken mixture was a little soupy. We also topped the finished product with a diced fresh tomato and a can of sliced black olives (which does increase the sodium, unfortunately).

    I thought it was so awesome, that I just had to share. Here is the calorie count including our modifications.

    1 Serving (1/3 of recipe)
    Calories: 314
    Fat: 7g
    Saturated Fat: 1g
    Trans Fat: 0g
    Cholesterol: 30mg
    Sodium: 1050mg
    Carbs: 44g
    Fiber: 6g
    Sugar: 6g
    Protein: 20g
    Vitamin A: 38%
    Vitamin C: 37%
    Calcium: 16%
    Iron: 8%

    Adding the black olives increased the sodium up from 880mg, so feel free to leave those off if you'd like (that also saves a couple grams of fat). But if you're a black olive lover like me, I think it's worth it.

    Seriously, try this dish. You'll be pleasantly surprised! :smile:

    Looks great!!! I'm going shopping for the ingredients tomorrow!!!! I'll let you know the results!!!

    Thanks
This discussion has been closed.

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