Pam's Chicken Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 342.6
- Total Fat: 17.3 g
- Cholesterol: 26.9 mg
- Sodium: 878.3 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.5 g
- Protein: 17.7 g
View full nutritional breakdown of Pam's Chicken Enchilada Casserole calories by ingredient
Number of Servings: 6
Ingredients
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olive oil cooking spray
1 lb. uncooked chicken breast
1 package (8 oz.) Philadelphia 1/3 Less Fat Cream Cheese, cut into cubes
1 can (4.5 oz.) chopped green chiles
1 can (10 oz. ) Green chile enchilada sauce
1 can (10 oz.) Enchilada sauce
10 corn tortillas (Mission brand)
2 cups Shredded Mexican Cheese
Directions
1. Heat oven to 400 degrees F. Lightly grease 13x9 in. glass baking dish.
2. Spray 10-in. skillet with olive oil, cook chicken over medium-high heat, stirring occasionally until no longer pink in center (about 12 minutes).
3. Shred chicken, add cream cheese & chopped green chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas: rollup and place seam sides down in baking dish.
4. Pour enchilada sauce over top; sprinkle with cheese.
Bake 20 minutes or until bubbly and cheese is melted.
Number of servings: 6 (2 enchilada each)
Number of Servings: 6
Recipe submitted by SparkPeople user HEPPJSHEP.
2. Spray 10-in. skillet with olive oil, cook chicken over medium-high heat, stirring occasionally until no longer pink in center (about 12 minutes).
3. Shred chicken, add cream cheese & chopped green chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas: rollup and place seam sides down in baking dish.
4. Pour enchilada sauce over top; sprinkle with cheese.
Bake 20 minutes or until bubbly and cheese is melted.
Number of servings: 6 (2 enchilada each)
Number of Servings: 6
Recipe submitted by SparkPeople user HEPPJSHEP.
Member Ratings For This Recipe
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