Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 339.4
  • Total Fat: 16.8 g
  • Cholesterol: 56.8 mg
  • Sodium: 987.1 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 23.8 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Easy chicken enchiladas Easy chicken enchiladas
Number of Servings: 8


    1 medium onion, chopped
    2 T. olive oil
    1 (14.5 oz) can diced tomatoes
    1 can Rotel tomatoes and chilies
    1 (6 oz) can tomato paste
    1 t. cumin
    2 T chili powder
    1.5 c. cooked chicken, cut in bite size pieces
    1 T. hot salsa
    black pepper to taste
    salt to taste
    9 flour tortillas
    16 oz grated 2% cheddar and/or monterey jack cheese


Saute onions in oil until tender. Add tomatoes, rotel, tomato paste, cumin, chili powder, salsa, salt and pepper. Simmer, stirring occasionally, for 20 to 25 minutes. (Thin with V-8 juice if too thick.) Lay 4.5 tortillas in bottom of a 9x13 baking dish. Sprinkle the chicken and half the cheese over the tortillas. Moisten with half the sauce. Layer remaining tortillas over the chicken and cheese. Pour remaining sauce over the enchilads and sprinkle on remaining cheese. Bake in a preheated 350 degree oven for 20 minutes or until the cheese has melted.

Serving Size: 8 servings

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