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| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1 lb. boneless skinless chicken breast cooked and shredded
- 10 oz. can red enchilada sauce I use Old El Paso mild, but you can use whatever
- 1 C shredded cheddar cheese
- 5/8 C Masa harina
- 3/4 tsp salt
- 1/2 tsp chili powder
- 1/2 large egg
- 1/4 C sour cream or yogurt I used low fat sour cream
- 1/8 tsp baking powder
Ingredients
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Instructions
- Cook chicken and shred. Stir in enchilada sauce. Set aside.
- Heat oven to 350F.
- Pour 2 cups of water into a heavy saucepan. Whisk the masa harina into the water until it is smooth and thoroughly blended. Stir in the salt and chili powder. Bring the mixture to a boil. stirring almost constantly. Lower the heat and keep stirring until the mixture thickens to the consistency of batter, about 3 minutes. Remove from heat.
- In a small bowl, beat the egg. Stir in the sour cream or yogurt and a cup of the hot masa mixture. Stir the egg mixture and the baking soda into the pot containing the remaining masa mixture.
- Put the chicken and cause in a 8" or 9" square baking dish. Pour the masa batter over the meat.
- Bake until the casserole is bubbly and the top is slightly browned, about 45 minutes. Let sit for 10 minutes before serving.
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Nutrition Facts
Chicken Enchilada Casserole with Masa
Amount Per Serving
Calories 347
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 9g
45%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 111mg
37%
Sodium 888mg
37%
Potassium 36mg
1%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
12%
Sugars 1g
Protein 27g
54%
Vitamin A
12%
Vitamin C
1%
Calcium
33%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.