Cheesy Chicken Tortilla Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 6" Corn tortillas2 cups cooked, shredded white meat chicken2 cups cooked long grain white rice2 cups fresh or frozen corn2 cans (10oz) Hatch brand diced tomatoes and green chilesEnchilada sauce mix (comes in single packet)12 oz. shredded parmesan cheese1/4 cup shredded Colby Jack cheese
Combine cooked shredded chicken and cooked rice in a large mixing bowl. Add the 2 cans of Hatch and the corn. Mix well. Prepare the Enchilada sauce according to package instructions. In a 13X9 baking dish, arrange 6 of the tortillas to cover the bottom. Layer half of the chicken and rice mixture accross the tortillas and cover with half of the Enchilada sauce. Repeat the second layer with the rest of the tortillas and cover with the remaining chicken and rice mix and Enchilada sauce. Cook, covered with aluminum foil in 350 degree oven for 45 mintues. Then remove foil and spread cheese over the top and bake for an additional 10 minutes. Remove from oven and allow to cool before you enjoy :)
Serving Size: makes 12 square servings
Number of Servings: 12
Recipe submitted by SparkPeople user CHCLTLVR90.
Serving Size: makes 12 square servings
Number of Servings: 12
Recipe submitted by SparkPeople user CHCLTLVR90.
Nutritional Info Amount Per Serving
- Calories: 279.9
- Total Fat: 10.4 g
- Cholesterol: 39.8 mg
- Sodium: 642.9 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.4 g
- Protein: 20.5 g
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