Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.0
  • Total Fat: 13.6 g
  • Cholesterol: 56.1 mg
  • Sodium: 966.4 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 43.9 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Number of Servings: 6


    12 oz. cooked chicken- chopped or shredded
    1 cup enchilada sauce
    1 cup frozen corn kernels, thawed
    1 cup black beans (cooked)
    1/2 cup chopped onions
    6 fajita-sized flour tortillas
    1 1/2 cups shredded cheddar cheese


Pour a thin layer of enchilada sauce in the bottom of an 8x11 baking dish, sprayed with cooking spray. Top with 3 tortillas, then pour another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce. Evenly distribute chicken on top of the tortillas. Mix together beans, corn and onion. Spread bean mixture over chicken layer. Layer 3/4 cup of cheese on top of chicken and beans. Top with 3 more tortillas, and another layer of enchilada sauce. Top with remaining cheese and bake at 350 degrees for 30 minutes.

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