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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 431.9
  • Total Fat: 18.8 g
  • Cholesterol: 62.5 mg
  • Sodium: 2,275.0 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 7.3 g
  • Protein: 25.8 g

View full nutritional breakdown of Hungry Girl - Chicken Enchilada Casserole calories by ingredient
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Hungry Girl - Chicken Enchilada Casserole

Submitted by: NAEBUG

Introduction

couple of changes made to original recipe due to what i had in my pantry.

serving size can vary depending on how big slices are. i used a square pan and cut into 4 large pieces.
couple of changes made to original recipe due to what i had in my pantry.

serving size can vary depending on how big slices are. i used a square pan and cut into 4 large pieces.

Number of Servings: 4

Ingredients

    1 10 oz can of chunk white chicken in water, drained and flaked
    1 10.75 oz can cream of celery condensed soup
    1/2 cup salsa
    1/2 cup sweet corn
    1/2 cup black beans
    1 cup shredded cheese
    3 6inch whole wheat tortillas

Directions

Preheat oven to 350.

In large bowl, combine chicken, soup, corn, beans, salsa.

Spray a baking dish with nonstick spray. Break tortillas into pieces about the size of tortilla chips. Lay half of the tortilla pieces along bottom of the baking dish.

Evening layer half of the chicken mixture over the tortilla pieces. Spring with 1/2 cup cheese. Lay remaining tortilla pieces over the cheese. Top evenly with rest of the chicken mixture, followed by the remaining 1/2 cup cheese.

Bake in the oven for 35 minutes, or until edges are brown and crispy.

Allow to cool for about 5 minutes, until sauce thickens.

Number of Servings: 4

Recipe submitted by SparkPeople user NAEBUG.






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