Chicken Enchilada casserole

Chicken Enchilada casserole
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 359.3
  • Total Fat: 12.3 g
  • Cholesterol: 62.6 mg
  • Sodium: 1,193.7 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 24.4 g

View full nutritional breakdown of Chicken Enchilada casserole calories by ingredient
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Low calorie chicken enchilada casserole Low calorie chicken enchilada casserole
Number of Servings: 7


    1.5 cup kuners canned corn
    12.0 ounces Chicken Breast (cooked), no skin, roasted
    1.0 cup Rotel
    1.5 cup Bush''s black beans
    3.25 cup Old To Paso red enchilada sauce
    3.0 serving Mission extra thin yellow corn tortillas
    2.5 cup Colby and Monterey Jack Cheese shredded


Cook chicken in enchilada sauce in crockpot on low for 3-4 hours. Shred chicken and add Rotel, black beans and corn. Add a little taco seasoning for flavor if desired. Stir together. Spread a thin layer in the bottom of a 2qt Pyrex casserole dish. Use 3 corn tortillas to make a layer on top of mixture. Add another layer of mixture and sprinkle with 1/3 of the grated cheese. Repeat for a total of 3 layers ending with the chicken mixture and cheese. Cook at 350 degrees for 30-45 minutes or until hot all the way through the center.

Serving Size: 1/7 of 2qt Pyrex dish

Number of Servings: 7.0

Recipe submitted by SparkPeople user SSTAHLECK.

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