Overnight chicken Enchiolada Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 286.0
- Total Fat: 13.2 g
- Cholesterol: 40.0 mg
- Sodium: 1,008.4 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.5 g
- Protein: 13.3 g
View full nutritional breakdown of Overnight chicken Enchiolada Bake calories by ingredient
Introduction
A saucy southwestern casserole, made the night before. A saucy southwestern casserole, made the night before.Number of Servings: 8
Ingredients
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1 lb. boneless chicken breast halves, cut into thin bite-sized pieces.
1 (10 oz. can) condensed cream of chicken soup
1 (8 oz.) container sour cream -reduced fat
1 (4.5 oz ) can Old El Paso Chopped Green chiles
2 (10 oz cans) of Old El Paso Enchilada Sauce
12 (6-inch) corn tortillas, quartered
8 oz. (2 cups) Shredded cheddar cheese
1/4 cup sliced green onions
Directions
Spray 13x9 in. pan and foil cover with non-stick cooking spray.
Heat large nonstick skillet over med-high heat until hot. Add chicken, cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
Spread 1/4 cup of enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas.
Spread half of chicken mixture over sauce. Top with 1 cup of cheese. Repeat layers, starting with tortilla pieces. cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.
Heat oven to 375 degrees F. Bake covered 30 min. Uncover baking dish:bake and additional 20-25 minute4s or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.
Serves 8
Serving Size: 8 serviings
Number of Servings: 8
Recipe submitted by SparkPeople user NADEAN48.
Heat large nonstick skillet over med-high heat until hot. Add chicken, cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
Spread 1/4 cup of enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas.
Spread half of chicken mixture over sauce. Top with 1 cup of cheese. Repeat layers, starting with tortilla pieces. cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.
Heat oven to 375 degrees F. Bake covered 30 min. Uncover baking dish:bake and additional 20-25 minute4s or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.
Serves 8
Serving Size: 8 serviings
Number of Servings: 8
Recipe submitted by SparkPeople user NADEAN48.