Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.8
  • Total Fat: 6.5 g
  • Cholesterol: 33.5 mg
  • Sodium: 735.1 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 6.8 g
  • Protein: 14.9 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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More veggies, less cheese More veggies, less cheese
Number of Servings: 12


    1 lb. boneless skinless chicken breast, boiled and shredded
    8 fajita-size whole wheat tortillas, sliced into strips
    1 can cream of mushroom soup
    4 oz. velveeta cheese, cubed
    1/4 cup shredded cheddar cheese
    1/2 cup onions, chopped
    1/2 cup bell pepper, chopped
    1/2 cup frozen corn
    1 can Rotel
    1 can El Paso enchilada sauce, divided
    1 cup black beans (drained and rinsed)
    Cooking spray


Boil chicken breasts until they are cooked through. Let cool. Shred into bite size pieces.

Preheat oven to 375 degrees.

Coat 9x13" baking pan with cooking spray. Layer half of the tortilla strips on bottom. In a medium bowl, combine cream of chicken soup, onions, bell pepper, corn, Rotel, black beans, velveeta, half a can enchilada sauce and chicken. Mix well. Pour mixture onto tortilla strips. Cover with another layer of tortilla strips. Drizzle with remaining enchilada sauce and spread with a spoon. Sprinkle with cheddar cheese.

Bake, covered, in oven for 45 minutes.

Serving Size: Makes 12 3"x3" servings

Number of Servings: 12

Recipe submitted by SparkPeople user BRANDI.FEY.

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