Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 179.2
Total Fat 4.7 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.4 g
Cholesterol 22.1 mg
Sodium 128.3 mg
Potassium 238.1 mg
Total Carbohydrate 24.4 g
Dietary Fiber 3.4 g
Sugars 0.6 g
Protein 10.7 g
Vitamin A 6.9 %
Vitamin B-12 1.5 %
Vitamin B-6 13.3 %
Vitamin C 9.7 %
Vitamin D 0.0 %
Vitamin E 1.2 %
Calcium 11.1 %
Copper 5.4 %
Folate 5.0 %
Iron 6.2 %
Magnesium 10.8 %
Manganese 10.8 %
Niacin 18.6 %
Pantothenic Acid 3.5 %
Phosphorus 19.7 %
Riboflavin 5.0 %
Selenium 11.6 %
Thiamin 7.1 %
Zinc 5.6 %
*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 casarole

View the full chicken enchilada casarole Recipe & Instructions

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 casarole

95 calories of Corn Tortillas, (1.67 tortilla, medium (approx 6" dia))

35 calories of Sargento Mexican Blend Cheese, (0.08 cup)

28 calories of Chicken Breast (cooked), no skin, roasted, (0.33 unit (yield from 1 lb ready-to-cook chicken))

14 calories of Flour, white, (0.03 cup)

6 calories of Red Ripe Tomatoes, (0.17 cup, chopped or sliced)

2 calories of Onions, raw, (0.50 tbsp chopped)

1 calories of Iceberg Lettuce (salad), (0.17 cup, shredded or chopped)

1 calories of Green Chili Peppers, canned, (0.04 cup)

Nutrition & Calorie Comments  

Fantastic-- can also add in extra onions and peppers and use reduced fat cheese
I used my own spices for less sodium than a packet, cooked and shredded it all in the crockpot, then did the layering in the dish for oven later.. It was already hot, so just had to melt the cheese in the oven and make that yummy top crust! I added some homemade enchilada sauce.
This is "pretty good", not great, but I'll make it again which I guess is the ultimate test, right? I suspect that nutritional info is wrong though, seems like very few calories for what is in here. Good job though
Cooked 1 lbs chicken in 3 c chicken broth. Used mild chilies, some salsa verde (1/4 c) and added 1/2 t cumin and a little chipotle chili powder for heat. Used 0 fat evaporated milk and flour to thicken the sauce. My 4-serving version has 254 calories/24 g protein. It was great. This is a keeper!!!
Love this. Like a few others before, I added low sodium taco seasoning for brightening.
It was delicious! I thought it was going to be too spicy hot but it was not.It did need a touch of salt.
I made this delicious dish today. After reading all the comments, I used 2-14.5 oz. cans of fat free chicken broth in place of the water and added a pkg. of Low Sodium Taco Seasoning. I also used a small can of mild Green Chiles. Everything else the same and it was very tasty, not bland at all! TYVM
I'm making this right now. Threw in 2 anaheim chilis from my garden. Added a little salt and pepper to chicken/pepper/sauce mixture. Also added about 1/2 cupe medium salsa verde. I think my guys are gonna love it. You can always add more hot sauce if you think it's bland.
I'm looking forward to having this, though I did the calculations and came up with different nutritional information. I - got: Cal: 252.9; Fat: 5.2; Carbs 18.8; and that's without the addition of black beans & corn that I'm making.
This was great! Thanks for sharing! My husband & I both loved it. I added some garlic, red pepper & cilantro to boil the chicken, then added jalapenos, sodium free mexican spices and taco sauce, plus left out some of the juice when layering but it was so good! Definetely having this again!
I have found (with making this repeatedly) that if you substitute water (to boil the chicken) with vegetable or chicken broth (lowest fat, lowest sodium kind) it adds TONS of flavor in the sauce! This is a family favorite.
I used 3.5 cups water and added green chilis, onions, fajita seasoning, salt, pepper, garlic and boiled chicken 10min. Even my 3 year old like this (who won't eat anything). A little more time consuming than I thought it would be but the end results were worth the time. Added cream cheese also.
I agree with most of the reviewers, it was very bland! I made it just as listed and tasted the sauce, and bleh! It wasn't good at all, after adding Salsa, Garlic Powder, Paprika, Cayenne, Salt, and Chili Powder it turned out great! lol It did take a lot though.
Oh my gosh, we loved this recipe! I used reduced fat cheese and added some cream cheese as someone suggested. I also used canned fire roasted green chiles to add some heat. These are so filling and so good!
This was awesome. My family loves to eat mexican food, so it was nice to make a lowfat dish. I did add some garlic with the chicken and onions, then I put a can of red enchilada sauce in the mixture before baking. I will be making this again. Simple, but very good.
Great recipe. I also added cumin, salt, and pepper. I put this together on Saturday night. I covered it with foil and put it in the oven on warm when we left for church. When we got home, I uncovered it, turned the heat up, and left it in for a few more minutes. It was excellent!
I wasn't thrilled with the texture. We like things spicy, so I added jalapenos, and to increase the fiber & protein, also added 1 can of black beans in the layers. Since there are just 2 of us, I made this in 2 pans, and froze one for later.
Added cilantro and a touch of garlic salt to the mix. I make a mean enchilda and this gave me the ideal to reduce the cals for my own receipe. Thanks. Oh also had non fat sour cream and avocados to boots. Added some cal but increased the taste. Use chucky salsa. 0 fat Also adding stretches dish
Ok, I'll admit I was not expecting much, but I really loved this recipe. I added some enchilada sauce to give it a little kick so that adds a few calories (25 per 1/4 cup). Will definitely make this again!