Recipe Calories

September 10, 2012

White Chicken Enchilada Casserole for 410 calories per serving

Filed under: 10 pointsplus,Mexican,Under 450 — My Recipe Calories @ 5:44 pm
White Chicken Enchilada Casserole 410 calories per serving
4 servings
Calories per Total
Ingredients serving Calories
8 oz. sliced baby portabella mushrooms 3 oz. = 20 55
1 big onion, chopped 1 onion = 50 50
1 pepper, chopped 1 pepper = 30 30
12 oz. Tyson diced chicken breast 3 oz. = 110 440
5 corn tortillas, chopped 1 tortilla = 50 250
4 oz. shredded mexican cheese 1/4 c = 80 320
8 oz. Daisy light sour cream 2 Tbs = 40 320
1 can 98% fat free Campbell’s cream of chicken soup 1 serving = 70 175
Total calories = 1640
1/4 pan= 410

1) Pre-heat the oven to 350 degrees.

2) Saute the mushrooms, onions, and peppers until cooked.

3) Meanwhile, in a big bowl, combine the rest of the ingredients with a little salt (to taste). When the veggies are cooked, mix those in too.

4) Spray a 13” x 9” pan with olive oil spray.  Pour the entire mixture into the pan. Bake uncovered for 30 minutes.

5) Enjoy!
Note – This could probably be six servings, but I needed to cut it into fourths to be enough food for me to be satisfied.

August 20, 2012

No Tortilla Chicken Veggie Enchilada Bake for 270 calories per serving

Filed under: 6 pointsplus,gluten free,Mexican,Under 300 — My Recipe Calories @ 6:26 pm
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I like the fact that this recipe is veggie based and is gluten-free!  Plus, it tastes delicious! Definite winner.

No Tortilla Chicken Veggie Enchilada Bake 270 calories per serving
6 servings
Calories per Total
Ingredients serving Calories
24 oz. frozen chopped cauliflower 3 oz. = 25 200
2 cups sliced baby portabella mushrooms 1 c = 15 30
1 big onion, chopped 1 onion = 50 50
2 green peppers, chopped 1 pepper = 30 60
2 cups shredded mexican cheese (2% fat) 1/4 c = 80 640
15 oz. diced chicken breast 3 oz. = 110 550
10 oz. mild enchilada sauce 1 serving = 15 75
Total calories = 1605
1/6 pan = 268

1) Pre-heat oven to 425 degrees.  Spray 9” x 13” pan with olive oil spray.

2) Put all chopped veggies in the pan. Cover and bake for 40 minutes.  Stir. Bake for another 40 minutes.  Stir. Bake for another 20 minutes.

3) Mix half the can of enchilada sauce with the veggies. Layer half the cheese on top of the veggies.

4) In a bowl, mix the chicken with the rest of the enchilada sauce. Layer the chicken on top of the veggies.  Put the rest of the cheese on top of that.  Cover and bake for 25-30 minutes.

5) Enjoy!

July 9, 2010

Chicken Tamale Casserole for 344 calories per serving

Filed under: 7 points,Mexican,Under 350 — My Recipe Calories @ 8:35 pm
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Oh man.  This one is GOOD.  It’s kind of like enchilada chicken on top of spoonbread, all with melted cheese on top.  Absolute perfection.

I got this recipe from The Cookbook Junkie, who got it from Cooking Light Annual Recipes 2009.  Just under 350 calories, and it’s 7 WW points, for those of you who are counting that. 🙂

Chicken Tamale Casserole 344 calories per serving
       
6 servings      
  Calories per Total  
Ingredients serving Calories  
1 c 2% shredded mexican cheese, divided 1/4 c = 80 320  
1/3 c Almond Breeze milk 1/2 c = 20 15  
1/4 c egg substitute 1/4 c = 30 30  
14.75 oz can cream style corn 1/2 c = 90 315  
1 box Jiffy corn muffin mix 1/4 c dry = 150 900  
1/2 can red enchilada sauce 1 can = 90 45  
12 oz. cooked chicken breast, shredded 3 oz. = 110 440  
  Total calories = 2065  
  1/6 recipe 344  
       

1) Pre-heat oven to 400 degrees.

2) In a medium bowl, combine ¼ c of the cheese, and the next four ingredients (through corn muffin mix).

3) Spray a 13” x 9” pan with olive oil spray, and pour the cornbread mixture into the pan.  Bake for 15 minutes until just set.

4) Combine the sauce and the chicken breast.  Poke the cornbread all over with a fork.  Put the chicken mixture on top of the cornbread.  Sprinkle with remaining cheese. 

5) Bake for 15 minutes.  Let stand for 15 minutes before serving.  Enjoy! 

June 8, 2010

Charlie Gibson’s Enchilada Casserole for 445 calories per serving

Filed under: 9 points,Mexican,Under 450 — My Recipe Calories @ 10:57 pm
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I’m just going to admit up front that there is nothing healthy about this casserole.  But man oh man is it good!!!  I figure how can anything with Doritos, sour cream, and cheese be at all bad??

I first saw this on Good Morning America, back when Charlie Gibson was still the host.  I have had this recipe earmarked since then.  Well, we needed some comfort food around here, and this sure didn’t disappoint.  It was absolutely fantastic.

Charlie Gibson’s Enchilada Casserole 445 per serving
  Calories per Total
6 servings = 9 WW points each serving Calories
     
10 oz. Doritos, divided 1 oz. = 150 1500
10 oz. can Hormel vegetarian chili with beans 1/2 can = 190 380
10 oz. can enchilada sauce 1 can = 90 90
8 oz. can tomato sauce 1 can = 55 55
7 oz. Fat Free shredded cheddar cheese, divided 1 oz. = 45 315
1 cup light sour cream 2 Tbs = 40 320
     
  Total calories = 2660
  1/6 = 443.333

1) Pre-heat oven to 375 degrees.

2) Let your son eat 2 oz. of the Doritos in the store, to keep him quiet.  Keeping the rest of the Doritos in the bag, crumble them right in the bag.  Remove 2 cups of the Doritos, and save them for the topping.

3) In a big bowl, mix the remaining Doritos, the chili, enchilada sauce, tomato sauce, and 4 oz. cheddar cheese. 

4) Spray a 9’ x 13’ pan with olive oil spray.  Pour the mixture into the pan, and bake for 20 minutes.

5) Remove from the oven. Spread the sour cream on top of the casserole.  Top with remaining Doritos, and then sprinkle on the cheese. 

6) Bake for another 5 minutes.

7) Enjoy!

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