Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 6 small corn or 3 large flour tortillas; 1 large onion diced; 2 TBSP Oil; 4 oz. can green chilies seeded & finely chopped; 10 oz. can cream of mushroom soup; 2 cups grated mozzarella cheese; 1 cup salsa; 3-4 cups cooked chicken cut into large bite-sized pieces

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 6

Ingredients

6 small corn or 3 large flour tortillas1 large onion, diced2 TBSP Oil4 oz. can green chilies, seeded & finely chopped10 oz. can cream of mushroom soup2 cups grated mozzarella cheese1 cup salsa3-4 cups cooked chicken, cut into large, bite-sized pieces

Directions

Cut each tortilla into 6 pieces. Saute onion in oil. Add chilies, soup and half the grated cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2-quart (1.5 L) casserole dish wiht half the tortilla pieces. Cover with 1/2 cup salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with remaining grated cheeses. Bake at 325 F (160 C) for 50-60 min. Let stand (or sit if you prefer!) for 10 min.

Number of Servings: 6

Recipe submitted by SparkPeople user MEGANNER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 694.1
Total Fat: 37.4 g
Cholesterol: 127.4 mg
Sodium: 1,437.7 mg
Total Carbs: 43.4 g
Dietary Fiber: 3.5 g
Protein: 45.0 g

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