Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.4
  • Total Fat: 9.2 g
  • Cholesterol: 71.4 mg
  • Sodium: 1,263.1 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 24.1 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient


Introduction

Casserole in a 9x13 pan Casserole in a 9x13 pan
Number of Servings: 12

Ingredients

    1 tbsp Canola Oil
    32 oz Chicken-Kirkland canned chicken breast (3 cans)
    2 clove Garlic
    1 cup, chopped Onions, raw
    1 cup La Victoria Enchilada Sauce
    1 cup Hytop Petite Diced Tomato 14.5 oz can (by MZWRIGHT2U)
    1 cup Tomato Sauce
    .5 cup Salsa
    10 tsp Lawry's Taco Seasoning
    1.5 cup Colby and Monterey Jack Cheese shredded
    10 serving Tortillas, MISSION, flour tortilla, 8 inch, 49g

Tips

Canned chicken in easiest


Directions

Sauté garlic and onions in the canola oil. Add drained canned chicken, salsa, canned tomatoes and tomato sauce, taco seasoning (1/4 cup) and 1/2 cup water. Cook on the stovetop for 5-7 minutes and shred chicken. Put 1/4 can of enchilada sauce on the bottom of the baking dish. Layer with 1/3 of the tortillas. Spread 1/2 chicken mixture on the tortillas and top with half the shredded cheese. Repeat the layer. Top with last 1/3 of tortillas, cover with 1/4 can of enchilada sauce and sprinkle with cheese. Bake at 375 degrees for 30 minutes. Cut into 12 pieces.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user RIPPEDNFIT.