CHicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 441.9
  • Total Fat: 15.2 g
  • Cholesterol: 99.7 mg
  • Sodium: 1,638.7 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 43.1 g

View full nutritional breakdown of CHicken Enchilada Casserole calories by ingredient
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Number of Servings: 8


    2 pounds skinless, boneless chicken breast halves - cooked and diced
    1 (10.75 ounce) can condensed cream of celery soup
    1 (10.75 ounce) can condensed cream of chicken soup
    1 (10 ounce) can enchilada sauce
    1 (14.5 ounce) can diced tomatoes with green chile peppers
    1 (4 ounce) can diced green chiles
    1 onion, chopped
    1 pinch garlic powder
    1 teaspoon chili powder
    16 ounces reduced fat fiesta blend shredded cheese
    6 (6 inch) corn tortillas
    1 15oz can black beans


1.Preheat oven to 350 degrees F (175 degrees C).
2.In a 5 quart pot combine the chicken, black beans, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, and chili powder . Heat over medium high until the ingredients are mixed together well.
3.In a 9x13 inch baking dish, layer the mixture and the tortillas then cheese like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Number of Servings: 8

Recipe submitted by SparkPeople user KMMILLER01.

TAGS:  Poultry |

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