Chicken Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 315.0
- Total Fat: 16.7 g
- Cholesterol: 72.2 mg
- Sodium: 586.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.3 g
- Protein: 21.8 g
View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
~1 pound chicken
~1 small onion, chopped
~2 Tbsp olive oil
~16 ounces light sour cream
~1 can Campbell's Healthy Request Cream of Chicken Soup
~1 can Rotel (mild if you prefer)
~1 Cup Kraft 2% shredded cheddar cheese
~8 corn tortillas
Directions
Serves 8.
Prehead oven to 350. Begin heating olive oil. Cube chicken and chop onions. Add to olive oil and cook til done. In large bowl combine sour cream, soup, Rotel and cheese. Add chicken and onion to sour cream mixture. Cut tortillas into about 8 wedges each. Layer half of the chicken mixture into a 13x9 baking dish. Cover with tortilla wedges. Top with remaining chicken mixture. Bake in oven for 20 minutes or until bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user MELSGIRLS.
Prehead oven to 350. Begin heating olive oil. Cube chicken and chop onions. Add to olive oil and cook til done. In large bowl combine sour cream, soup, Rotel and cheese. Add chicken and onion to sour cream mixture. Cut tortillas into about 8 wedges each. Layer half of the chicken mixture into a 13x9 baking dish. Cover with tortilla wedges. Top with remaining chicken mixture. Bake in oven for 20 minutes or until bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user MELSGIRLS.