Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 436.3
  • Total Fat: 19.6 g
  • Cholesterol: 82.4 mg
  • Sodium: 1,427.7 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 30.7 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Easy, yummy and cheap mexican dinner! Easy, yummy and cheap mexican dinner!
Number of Servings: 6


    12 oz cooked cubed chicken breast
    12 corn tortillas cut into quarters
    8 oz Mexican cheese (can use low-fat)
    10 oz can enchilada sauce (I use green, but both work)
    1 1/4 cup milk
    1 can low fat cream of chicken soup
    5 tomatillos, diced (optional)

    This is a weight-watchers recipe. The recipe calls for reduced fat cheese, non-fat milk and does not include tomatillos. The points for the recipe with those adjustments is 6.


Preheat oven to 350. Whisk together soup, enchilada sauce and milk. Spray 11x17 baking dish. Pour a small amount of soup in bottom of casserole. Make two layers in the following order: 1/2 tortilla pieces, 1/2 meat with tomatillos, 1/2 cheese, then repeat. Bake uncovered for 25-30 minutes. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CHARLYSUE.

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