Chicken Enchilada Bake
  • Number of Servings: 9
Ingredients
4 1/2 cups cooked chicken2 cups green enchilla sauce1 1/4 cup lite sour cream9 corn tortillas (6" size) - cut into 1 1/2 pieces4 cups (16 oz) - shredded Colby & Monterey Jack cheese In a greased 13 x 9 baking dish, layer 1/2 the chicken, sauce, sour cream, shells and then cheese. Repeat layer. Cover and bake at 375 for 40 minutes. Uncover and bake 10 more minutes. Let stand for 10 minutes before serving. Divide into 9 squares.
Directions
Serves 9

Number of Servings: 9

Recipe submitted by SparkPeople user JANE753.
Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 348.5
  • Total Fat: 17.9 g
  • Cholesterol: 95.3 mg
  • Sodium: 678.4 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 29.6 g

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