Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 378.1
  • Total Fat: 8.2 g
  • Cholesterol: 58.8 mg
  • Sodium: 1,086.8 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 29.2 g

View full nutritional breakdown of Cheesy Chicken Enchilada Casserole calories by ingredient
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Introduction

This is a hardy, filling casserole that's not too hard on your calories :) Makes 8 nicely proportioned servings. This is a hardy, filling casserole that's not too hard on your calories :) Makes 8 nicely proportioned servings.
Number of Servings: 8

Ingredients

    1 Large jar salsa verde
    1.0 cup Yellow Sweet Corn
    1.0 cup Beans, black
    1 pouch Uncle Ben's white rice (microwave pouch)
    5.0 tbsp Cilantro, washed and diced
    2.0 cup Kraft Shredded 2% Mexican Four Cheese blend
    16 Corn Tortilla - 6" taco size
    1lb Boneless Skinless Chicken Breast
    1.0 cup Old el Paso Refried Beans

Directions

Cook chicken until white and tender in a small amount of salsa verde, then shred Preheat oven to 350 F Microwave rice pouch or steam your own rice Wash and dice cilantro very finely Set aside 1 cup of cheese, tortillas and salsa Mix remaining ingredients together until combined and evenly distributed Coat a casserole pan with non stick spray Layer tortillas on bottom Spread a layer of the filling Spread a layer of salsa Repeat until the last layer of tortillas is on top Spread last cup of cheese on top Cover with foil and bake in oven at 350 for about 15-20 minutes, then uncovered for another 3-5 minutes until cheese on top is golden Cut into 8 servings with a spatula, lasagna-style, and serve Add sour cream as an additional topping! Serving Size: Makes 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user LOXASHA.

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