Chicken Enchilda Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 368.7
- Total Fat: 11.4 g
- Cholesterol: 37.7 mg
- Sodium: 1,086.8 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 5.9 g
- Protein: 17.1 g
View full nutritional breakdown of Chicken Enchilda Casserole calories by ingredient
Introduction
Easy casserole with an enchilada flavor. Easy casserole with an enchilada flavor.Number of Servings: 8
Ingredients
-
1 1/2 lb. Chicken Breast cut into bite-sized pieces
1 small, diced Sweet Onion
1 1/2 cup RoTel Diced Tomato and Green Chilis
2 1/4 cup Old El Paso Enchilada Sauce
1 1/2 cup Bush's Seasoned Black Beans
2 cup Shoepeg White Corn
1 can sliced Black Olives (108g)
1 pack Borden Colby & Monterey Jack cheese, shredded (2 cups)
14 Corn Tortillas (taco sized)
Directions
1) Cut up chicken and begin cooking on high.
2) Dice onions and add to chicken.
3) Season with garlic powder, salt, and cumin.
4) Preheat oven to 375F
5) Once chicken is cooked, add all other canned items.
Draining the corn only.
6) Mix thoroughly and let it get hot.
7) Pour into large baking dish and tear up the corn tortillas into the mixture. Stir in the cheese.
8) Bake for 40 minutes.
Prep time includes the initial cooking of the chicken. Using cubed, pre-cooked chicken would make this faster, but the flavor won't be as complete. Optionally top with low-fat sour cream (not included in calorie count).
Number of Servings: 8
2) Dice onions and add to chicken.
3) Season with garlic powder, salt, and cumin.
4) Preheat oven to 375F
5) Once chicken is cooked, add all other canned items.
Draining the corn only.
6) Mix thoroughly and let it get hot.
7) Pour into large baking dish and tear up the corn tortillas into the mixture. Stir in the cheese.
8) Bake for 40 minutes.
Prep time includes the initial cooking of the chicken. Using cubed, pre-cooked chicken would make this faster, but the flavor won't be as complete. Optionally top with low-fat sour cream (not included in calorie count).
Number of Servings: 8