Easy Enchilada Casserole

Easy Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 284.7
  • Total Fat: 11.6 g
  • Cholesterol: 59.7 mg
  • Sodium: 731.9 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.3 g

View full nutritional breakdown of Easy Enchilada Casserole calories by ingredient
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Introduction

This is an easy version of enchiladas. It is faster to prepare than traditional rolled enchiladas but tastes just as good! This is an easy version of enchiladas. It is faster to prepare than traditional rolled enchiladas but tastes just as good!
Number of Servings: 12

Ingredients

    Boneless, Skinless Chicken Breast, 1.5 lbs
    Red Enchilada Sauce, 4 cup
    Colby Jack Cheese, 3 cup, shredded
    Red Spicy Salsa, 1 cup (I buy fresh made salsa from a local taqueria)
    Corn Tortillas, 18 tortillas

Directions

Remove any fat from the raw chicken and boil until cooked through, no longer pink and very easy to break apart. This can also be done in a crock pot by cooking on low throughout the day.

Preheat oven to 350 degrees.

Chop or shred chicken into very small pieces.

In a large bowl mix chicken with salsa and salt and pepper to taste.

Spray a 9 x 12 baking pan with PAM or any non-stick cooking spray.

Cover bottom of pan with a thin layer of enchilada sauce and layer ingrediants as follows:

6 tortillas
enchilada sauce to coat
1/2 the chicken mixture
1 cup of cheese
6 tortillas
enchilada sauce to coat
remaining chicken mixture
1 cup of cheese
6 tortillas
enchilada sauce to coat
remaining cheese

Bake at 350 degrees for approximately 30-45 minutes or until heated through. If the cheese on top starts to brown too quickly cover with alumuninum foil.

Cut into 12 squares and enjoy!

**Also yummy with verde enchilada sauce and salsa.

Number of Servings: 12

Recipe submitted by SparkPeople user FEFERNATOR.

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