Cream Cheese Chicken Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 504.5
- Total Fat: 31.8 g
- Cholesterol: 137.0 mg
- Sodium: 907.9 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 2.8 g
- Protein: 30.0 g
View full nutritional breakdown of Cream Cheese Chicken Enchilada Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
1 whole roasted chicken, deboned (should yeild about 4 cups)
16 oz. cream cheese
1 can Rotel, drained
1 can diced green chiles
2 10-oz cans green chile enchilada sauce
12 small corn tortillas
1 cup shredded cheese
Directions
1) Preheat oven to 350°F.
2) Shred chicken in to small pieces.
4) In large pot, heat chicken, cream cheese, Rotel, and green chiles on medium until cream cheese is melted and the mixture is well incorporated.
5) Coat the bottom of a 8x8 inch glass baking dish with enchilada sauce. Layer tortillas, chicken mixture, and cheese in pan (about 3-4 layers). Top with tortillas and remaining enchilada sauce and cheese.
6) Bake about 20-40 minutes until cheese is melted.
Serving Size: makes 8 servings approx.
2) Shred chicken in to small pieces.
4) In large pot, heat chicken, cream cheese, Rotel, and green chiles on medium until cream cheese is melted and the mixture is well incorporated.
5) Coat the bottom of a 8x8 inch glass baking dish with enchilada sauce. Layer tortillas, chicken mixture, and cheese in pan (about 3-4 layers). Top with tortillas and remaining enchilada sauce and cheese.
6) Bake about 20-40 minutes until cheese is melted.
Serving Size: makes 8 servings approx.