Post by SugarBane on Jan 26, 2004 18:34:02 GMT -5
Chicken Enchilada Casserole
4 skinless, boneless chicken breasts, cubed olive oil for browning chicken
1/2 cup pickled jalapeno peppers, chopped (from a jar)
1 cup enchilada sauce
1/2 cup black olives, sliced
1 cup shredded sharp cheddar cheese
additional pickled jalapeno pepper for garnish (optional) sour cream for garnish (optional)
Preheat oven to 350 degrees.
Brown the cubed chicken in olive oil. Add the green chilies, black olives, and enchilada sauce. Stir to combine. Pour mixture into lasagne-type casserole pan and spread shredded cheese over top.
Bake for 30-45 minutes or until top is bubbly. Garnish with additional pickled jalapeno peppers and dollops of sour cream before serving, if desired.
Makes 8 1-cup servings @ 262.1 calories, 13.1 grams fat, 31 grams protein, and 4.2 grams carbohydrates w/ 0.7 grams fiber per cup.
4 skinless, boneless chicken breasts, cubed olive oil for browning chicken
1/2 cup pickled jalapeno peppers, chopped (from a jar)
1 cup enchilada sauce
1/2 cup black olives, sliced
1 cup shredded sharp cheddar cheese
additional pickled jalapeno pepper for garnish (optional) sour cream for garnish (optional)
Preheat oven to 350 degrees.
Brown the cubed chicken in olive oil. Add the green chilies, black olives, and enchilada sauce. Stir to combine. Pour mixture into lasagne-type casserole pan and spread shredded cheese over top.
Bake for 30-45 minutes or until top is bubbly. Garnish with additional pickled jalapeno peppers and dollops of sour cream before serving, if desired.
Makes 8 1-cup servings @ 262.1 calories, 13.1 grams fat, 31 grams protein, and 4.2 grams carbohydrates w/ 0.7 grams fiber per cup.