This Chicken-Yogurt Enchilada Casserole offers a lighter, yet deeply satisfying take on traditional Mexican comfort food. By blending nonfat yogurt and lowfat cottage cheese, you create a velvety, cheesy sauce without the heavy cream, resulting in a dish that is both nutritious and indulgent. The base features tender cubed chicken, sharp Monterey Jack cheese, and mild green chiles, all layered with soft corn tortilla strips. The flavor profile is warm and savory, with a hint of sweetness from the sugar and aromatic notes from garlic and chili powder. It is an excellent choice for busy weeknight dinners, potlucks, or family gatherings where you want to serve something hearty without compromising on health. The casserole bakes until golden and bubbly, making it a crowd-pleaser that feels like home cooking.
Chicken-Yogurt Enchilada Casserole
Description
This Chicken-Yogurt Enchilada Casserole offers a lighter, yet deeply satisfying take on traditional Mexican comfort food. By blending nonfat yogurt and lowfat cottage cheese, you create a velvety, cheesy sauce without the heavy cream, resulting in a dish that is both nutritious and indulgent. The base features tender cubed chicken, sharp Monterey Jack cheese, and mild green chiles, all layered with soft corn tortilla strips. The flavor profile is warm and savory, with a hint of sweetness from the sugar and aromatic notes from garlic and chili powder. It is an excellent choice for busy weeknight dinners, potlucks, or family gatherings where you want to serve something hearty without compromising on health. The casserole bakes until golden and bubbly, making it a crowd-pleaser that feels like home cooking.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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In a blender or food processor, combine the nonfat yogurt, lowfat cottage cheese, garlic cloves, chili powder, sugar, and cornstarch. Blend until completely smooth and set aside.
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In a 2-quart saucepan, melt the butter over medium-high heat.
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Add the all-purpose flour and 1/3 cup of water to the melted butter, stirring constantly until the mixture becomes bubbly and forms a smooth paste.
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Gradually whisk in the low sodium chicken broth until well combined.
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Bring the mixture to a boil, stirring frequently, then remove from heat and let it cool for about 5 minutes.
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Whisk the cooled yogurt mixture into the flour-broth mixture until fully incorporated. Stir in the diced green chiles.
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Spread one-third of the sauce mixture evenly over the bottom of a 9x13 inch baking dish.
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Dip the corn tortillas one at a time into hot water to soften them, then drain briefly on paper towels. Cut each tortilla into 1-inch wide strips.
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Scatter half of the tortilla strips over the sauce layer in the baking dish.
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Evenly distribute the cooked cubed chicken and chopped onion over the tortilla strips. Sprinkle half of the Monterey Jack cheese on top.
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Spread half of the remaining sauce mixture over the chicken and cheese layer.
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Top with the remaining tortilla strips, followed by the rest of the sauce mixture and the remaining Monterey Jack cheese.
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Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
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Remove the foil and continue baking for 15 to 20 more minutes, or until the top is golden brown and the center appears firm when the dish is gently shaken.
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Let stand for 5 minutes before serving to allow the casserole to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 2.8g14%
- Cholesterol 32mg11%
- Sodium 202mg9%
- Total Carbohydrate 14.9g5%
- Dietary Fiber 1.2g5%
- Sugars 1.8g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
