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Nutrition Facts

  Servings Per Recipe: 6
  Serving Size: 1 serving

Amount Per Serving
  Calories 326.1
  Total Fat 9.9 g
      Saturated Fat 4.7 g
      Polyunsaturated Fat 0.8 g
      Monounsaturated Fat 2.5 g
  Cholesterol 63.6 mg
  Sodium 661.7 mg
  Potassium 610.9 mg
  Total Carbohydrate 30.4 g
      Dietary Fiber 8.5 g
      Sugars 3.0 g
  Protein 30.0 g
  Vitamin A 16.7 %
  Vitamin B-12 7.5 %
  Vitamin B-6 33.2 %
  Vitamin C 74.0 %
  Vitamin D 0.0 %
  Vitamin E 5.1 %
  Calcium 21.3 %
  Copper 14.4 %
  Folate 8.6 %
  Iron 19.4 %
  Magnesium 42.8 %
  Manganese 9.9 %
  Niacin 49.0 %
  Pantothenic Acid     9.7 %
  Phosphorus     29.0 %
  Riboflavin 12.7 %
  Selenium 24.1 %
  Thiamin 9.6 %
  Zinc 11.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Chicken Enchilada Casserole

View the full Chicken Enchilada Casserole Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken Enchilada Casserole

92 calories of Chicken Breast (cooked), no skin, roasted, (2.67 ounces)

71 calories of Monterey Cheese, (0.67 oz)

55 calories of Beans WF Black Reduced Sodium 1/2 C., (0.50 serving)

50 calories of 8 grain Tortilla Wraps, (22.50 gram(s))

27 calories of Yellow Sweet Corn, Frozen, (0.17 cup kernels)

18 calories of Salsa, (0.25 cup)

6 calories of Peppers, sweet, red, raw, sliced, (0.17 cup)

5 calories of Onions, raw, (0.08 cup, chopped)

4 calories of Cumin seed, (0.17 tbsp)

0 calories of Cilantro, raw, (0.17 tbsp)


Nutrition & Calorie Comments  

I make my own beans and salsa to cut down on the sodium. I also cut the cheese down to 1/2 a cup low fat cheese to save on fat. Also, I like to shred my chicken instead of cubing it. Submitted by:
NONNAOF2

(8/12/14)
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I used the ole extreme high fiber lower carb tortillas. Will add additional cilantro and maybe some fresh garlic next time. Submitted by:
OUATEONE2

(3/25/14)
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It's really, really important for people to get Low Sodium, or preferably NO Sodium beans. The ration of sodium to calories should be no more than 1:1. Just a helpful hint to further reduce the sodium in this recipe. Submitted by:
ALFREDIE

(3/2/14)
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1 cup of shredded cheese will give you approximately 40 grams of fat for the total recipe. Cut back on the cheese or get the reduced fat variety and stop grumbling! Also I'm wondering why everyone wants to divide the recipe into 10 servings when the recipe serves 6? Just saying. Submitted by:
GLADUSHU

(1/2/14)
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Out of this world. Hubby loved it too. I used the low carb tortillas and the redpeppers in a jar. Will be making this again for sure! It was easy to make & a very healthy and low fat dinner with plenty of protein. Very filling as well. Submitted by:
FRANCESCANAZ

(9/28/13)
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This took me almost 45 minutes to prepare (not 10). Although it is still delicious! I cut it into 1/8ths, so each serving is actually 1.25 servings for calorie calculations. My husband was a huge fan too. Submitted by:
KRISTIN9924

(10/5/12)
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I left out the corn (allergies), substituted low-fat cheese, and didn't use the cilantro (husband doesn't like it), but everything else stayed the same. Delicious!!! Submitted by:
PATRICIAANN46

(9/28/12)
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I use corn tortillas, rotisserie chicken. Roast peppers, onions, in oven, add the con last 10 minutes. Layer it in pan with sauce, don't always add salsa, Maybe jalapeno peppers, black olives.
Top with cheese. It's one of the easiest meals to fix.Sometimes leave out corn. Too many carbs with beans.
Submitted by:
TUBLADY

(9/28/12)
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The recipie states this is good for a weeknight MEAL or an appetizer. This is similar to a recipie I already have that I do not make because it is high in calories due to the cheese and tortillas. I would have loved a recipie that had more veggies and a taste alternative to cheese. Submitted by:
SANDYGWEE1

(9/28/12)
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Made the mixture using only 2 pans. Mixed the cook chicken and all ingredients and wrapped it in lettuce instead of a FLOUR (high carb low nutrition) wrapper. Served the leftovers on salad with a FEW low card tortilla chips. The mixture tastes GREAT! Submitted by:
SONYASPARKLE

(1/4/12)
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Please number the steps; it is hard to read in one big block of text.
"Springform" pans aren't that common...9x9 9x13 etc are

Anyway, I will try adapting some of the ideas from this into the enchilada casserole I already figured out how to make as it is lower calorie.
Submitted by:
LAETU5

(12/7/11)
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Used 8oz cooked chix; 4 oz Gruyere & 2oz cheddar; jar roasted red peppers for ease; Fiber One 80 calorie wraps. Family thought recipe was incredible, esp. at 251 calories/serving. Followed sparker suggestion & served it w/salad. Submitted by:
VTORIA3

(11/23/11)
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I make something similar to this, but it requires WAY fewer steps and it had a heartier portion. This recipe's calorie count is ridiculous because no one is going to only eat 1/10th of this! Flavor combinations are spot on. Cut out the corn and use corn tortillas instead of flour ones! Submitted by:
PORITA

(9/3/11)
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I haven't tried it but it seems to me that if you tried it and loved it but the portion was too small, you could use some of the other suggestions for reducing calories. Also add a large veggie salad with a low calorie dessing and other side dishes of low cal veggies if you still need more food. Submitted by:
SHEILA0105

(7/30/11)
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Sounds good, but too much sodium and nowhere to cut it down that I can see. I'll just keep making my own enchiladas and such. Submitted by:
VAMANOS

(9/28/10)
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This recipe is so high in fiber and flavor; I have it as a reminder of this combination of ingredients which can be made many ways with and without the tortillas! Submitted by:
DEBRUGG

(9/28/10)
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The picture looks tempting-
I make something similar with corn tortillas, green enchilada sauce and cheddar/monterey jack cheese... one of my favorite, but not cheep calories wise or dollar wise.
Submitted by:
ALLIGATORKATE

(9/28/10)
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I made this for guests and served with crudite (veggies & dip) appetizer and a big tossed salad. Serving size was just right. Great Mexican restaurant flavor without the calories. Submitted by:
ANUSCHKA9

(2/28/10)
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This dish was okay, not really worth the fussy preparation and definitely not worth the calories for a reasonable size serving. Did lots of substituting to bring down the calories and omitted the chicken completely.My recommendation is to use the recipe for inspiration & make your own low cal recipe Submitted by:
MOMMYSWAMI

(2/2/10)
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This was great. I omitted the fennel seed since I didn't have it on hand, and I used corn tortillas, less cheese and only two chicken breasts to cut down on the calorie count. I ate 1/8 instead of 1/10, and it was filling. It did take quite a bit of time to prep though, but it was delicious. Submitted by:
LEIGH17

(1/31/10)
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I really wanted to try this but after reading all the comments about it I decided to modify it. I used only 1 large chicken breast, 1/2 can of beans, 2 whole wheat/high fiber tortillas, no corn and a lot more cilantro, adjusted salsa amt. I used a glass pie plate and it came out great. Submitted by:
TENNISELLE

(1/19/10)
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I swappped out the flour tortilla for corn, alot less fat. As for using so many pans? Sauted the veggies in the same pan I'd used for the chicken, since I suated the chicken in its own juices, instead of poaching. Two pans, one bowl, very easy clean up. Submitted by:
NADENELIZ

(1/19/10)
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Yum... reminds me of a casserole I made years ago.. but that one was high sodium, high fat. this one is the healthy version. Submitted by:
PATSDIARY

(1/19/10)
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Excellent. I cooked my own beans to cut down on the sodium too since my dh has high blood pressure. Submitted by:
PRDGRAMMA

(1/19/10)
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