Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp Canola Oil 32 oz Chicken-Kirkland canned chicken breast (3 cans)2 clove Garlic 1 cup, chopped Onions, raw 1 cup La Victoria Enchilada Sauce 1 cup Hytop Petite Diced Tomato 14.5 oz can (by MZWRIGHT2U) 1 cup Tomato Sauce .5 cup Salsa 10 tsp Lawry's Taco Seasoning 1.5 cup Colby and Monterey Jack Cheese shredded 10 serving Tortillas, MISSION, flour tortilla, 8 inch, 49g
Sauté garlic and onions in the canola oil. Add drained canned chicken, salsa, canned tomatoes and tomato sauce, taco seasoning (1/4 cup) and 1/2 cup water. Cook on the stovetop for 5-7 minutes and shred chicken. Put 1/4 can of enchilada sauce on the bottom of the baking dish. Layer with 1/3 of the tortillas. Spread 1/2 chicken mixture on the tortillas and top with half the shredded cheese. Repeat the layer. Top with last 1/3 of tortillas, cover with 1/4 can of enchilada sauce and sprinkle with cheese. Bake at 375 degrees for 30 minutes. Cut into 12 pieces.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user RIPPEDNFIT.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user RIPPEDNFIT.
Nutritional Info Amount Per Serving
- Calories: 289.4
- Total Fat: 9.2 g
- Cholesterol: 71.4 mg
- Sodium: 1,263.1 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 1.9 g
- Protein: 24.1 g
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