Cream Cheese Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 whole roasted chicken, deboned (should yeild about 4 cups)16 oz. cream cheese1 can Rotel, drained1 can diced green chiles2 10-oz cans green chile enchilada sauce12 small corn tortillas1 cup shredded cheese
1) Preheat oven to 350°F.
2) Shred chicken in to small pieces.
4) In large pot, heat chicken, cream cheese, Rotel, and green chiles on medium until cream cheese is melted and the mixture is well incorporated.
5) Coat the bottom of a 8x8 inch glass baking dish with enchilada sauce. Layer tortillas, chicken mixture, and cheese in pan (about 3-4 layers). Top with tortillas and remaining enchilada sauce and cheese.
6) Bake about 20-40 minutes until cheese is melted.
Serving Size: makes 8 servings approx.
2) Shred chicken in to small pieces.
4) In large pot, heat chicken, cream cheese, Rotel, and green chiles on medium until cream cheese is melted and the mixture is well incorporated.
5) Coat the bottom of a 8x8 inch glass baking dish with enchilada sauce. Layer tortillas, chicken mixture, and cheese in pan (about 3-4 layers). Top with tortillas and remaining enchilada sauce and cheese.
6) Bake about 20-40 minutes until cheese is melted.
Serving Size: makes 8 servings approx.
Nutritional Info Amount Per Serving
- Calories: 504.5
- Total Fat: 31.8 g
- Cholesterol: 137.0 mg
- Sodium: 907.9 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 2.8 g
- Protein: 30.0 g
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