Chicken & Rice Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 boneless, skinless chicken breasts, cut up3 c. cooked white rice1/2 can condensed cream of chicken soup1 c. Mexican shredded cheese8 oz. velveeta cheese, sliced10 corn tortillas, cut in half2 (15 oz) cans diced tomatoes1 (10 oz.) can diced tomatoes & chiliescooking spray
Preheat oven to 350 F.
Spray a large glass oven dish with cooking spray.
Line bottom of dish with half of the tortillas.
Top with diced chicken, rice, soup, cheeses, and tomatoes and chilies.
Top with remaining tortillas.
Pour the 2 cans of diced tomatoes over the top.
Bake in oven for 20-25 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user PITA1022.
Spray a large glass oven dish with cooking spray.
Line bottom of dish with half of the tortillas.
Top with diced chicken, rice, soup, cheeses, and tomatoes and chilies.
Top with remaining tortillas.
Pour the 2 cans of diced tomatoes over the top.
Bake in oven for 20-25 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user PITA1022.
Nutritional Info Amount Per Serving
- Calories: 409.8
- Total Fat: 14.5 g
- Cholesterol: 69.8 mg
- Sodium: 1,160.4 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 4.3 g
- Protein: 27.1 g
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