Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 290.9
- Total Fat: 11.0 g
- Cholesterol: 41.3 mg
- Sodium: 330.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.3 g
- Protein: 25.2 g
View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
Chicken Enchilada Casserole
Submitted by: CHEZCOLLINSIntroduction
Easy to make, Very tasty, Very filling with low calories!!! Easy to make, Very tasty, Very filling with low calories!!!Number of Servings: 8
Ingredients
-
Chicken Breast Tenderloin Boneless
Colby/Monterey Jack Cheese Shredded
Onion, Raw (Medium)
Tortillas De Maiz (Guerrero) - Corn Tortillas
La Victoria Green Enchilada Sauce - Mild
Directions
Cook chicken breast and chopped onion together in microwave for about 7 minutes or until done.
Layer bottom of large casserole dish with corn tortillas. I cut 3 in half to go around edges and 1 in the center.
Place 1/2 of the chicken/onion mixture on top of tortillas. Place 1/3 of cheese on top of chicken/onion mixture.
Place 1/3 of enchilada sauce on top of cheese.
Place another layer of corn tortillas on top of cheese followed by the 2nd half of chicken/onion mixture, another 3rd of cheese, and another 3rd of enchilada sauce.
Place another layer of corn tortillas on top of cheese.
Put remaining enchilada sauce over top layer of corn tortillas and cover with remaining cheese.
Place in oven at 350 degrees for 25 minutes or until cheese is melted and slightly brown.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEZCOLLINS.
Layer bottom of large casserole dish with corn tortillas. I cut 3 in half to go around edges and 1 in the center.
Place 1/2 of the chicken/onion mixture on top of tortillas. Place 1/3 of cheese on top of chicken/onion mixture.
Place 1/3 of enchilada sauce on top of cheese.
Place another layer of corn tortillas on top of cheese followed by the 2nd half of chicken/onion mixture, another 3rd of cheese, and another 3rd of enchilada sauce.
Place another layer of corn tortillas on top of cheese.
Put remaining enchilada sauce over top layer of corn tortillas and cover with remaining cheese.
Place in oven at 350 degrees for 25 minutes or until cheese is melted and slightly brown.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEZCOLLINS.
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