Chicken Enchilada casserole
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1.5 cup kuners canned corn12.0 ounces Chicken Breast (cooked), no skin, roasted1.0 cup Rotel1.5 cup Bush''s black beans3.25 cup Old To Paso red enchilada sauce3.0 serving Mission extra thin yellow corn tortillas2.5 cup Colby and Monterey Jack Cheese shredded
Cook chicken in enchilada sauce in crockpot on low for 3-4 hours. Shred chicken and add Rotel, black beans and corn. Add a little taco seasoning for flavor if desired. Stir together. Spread a thin layer in the bottom of a 2qt Pyrex casserole dish. Use 3 corn tortillas to make a layer on top of mixture. Add another layer of mixture and sprinkle with 1/3 of the grated cheese. Repeat for a total of 3 layers ending with the chicken mixture and cheese. Cook at 350 degrees for 30-45 minutes or until hot all the way through the center.
Serving Size: 1/7 of 2qt Pyrex dish
Number of Servings: 7.0
Recipe submitted by SparkPeople user SSTAHLECK.
Serving Size: 1/7 of 2qt Pyrex dish
Number of Servings: 7.0
Recipe submitted by SparkPeople user SSTAHLECK.
Nutritional Info Amount Per Serving
- Calories: 359.3
- Total Fat: 12.3 g
- Cholesterol: 62.6 mg
- Sodium: 1,193.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 5.9 g
- Protein: 24.4 g
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