Chicken Enchilada Bake

Chicken Enchilada Bake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 562.4
  • Total Fat: 24.9 g
  • Cholesterol: 67.5 mg
  • Sodium: 2,138.7 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 33.3 g

View full nutritional breakdown of Chicken Enchilada Bake calories by ingredient


Introduction

Heat oven to 350. Heat oven to 350.
Number of Servings: 8

Ingredients

    8 (medium) corn tortillas
    12oz. Tyson Fajita chicken strips
    1 10oz can enchilada sauce
    1 small can green chilis
    1/2 Taco seasoning packet
    4C Kraft shredded Mexican cheese
    1 fresh tomato - diced
    1/8 head lettuce - shredded
    Small container of Daisy Light sour cream

Directions

Pour 1/2 can of enchilada sauce into a 9" x13" glass baking dish. Place 4 corn tortillas in the dish to cover the bottom. Cut 12oz. of Tyson Chicken Fajita strips into bite sized pieces and place on the tortillas. Open small can of green chilis and spread over all. Sprinkle 1/2 packet of Taco seasoning over all. Spread 3C of shredded Mexican cheese over all in pan. Cover all with 4 more corn tortillas. Spread 2nd half of enchilada sauce over tortillas. Sprinkle last cup of shredded cheese over that. Cover pan with aluminum foil and bake for 45 minutes at 350.
While this is baking...
Shred lettuce and place in a bowl.
Dice fresh tomato and place in a separate bowl.
Set out sour cream.
Remove pan from oven and let sit uncovered for about 5 minutes. Cut and serve on plates. Sprinkle with lettuce, tomato and sour cream as desired.
(May also add salsa, hot sauce, black olives, onion...etc. on individual servings.)

Serving Size: makes 8-10 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOM2NATURE.