Creamy Pepper Jack Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 445.3
  • Total Fat: 24.9 g
  • Cholesterol: 168.6 mg
  • Sodium: 1,252.4 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 9.2 g
  • Protein: 41.9 g

View full nutritional breakdown of Creamy Pepper Jack Chicken Enchilada Casserole calories by ingredient
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Introduction

I substituted Spinach tortillas in this recipe to lower the carbs and it was AMAZING! I substituted Spinach tortillas in this recipe to lower the carbs and it was AMAZING!
Number of Servings: 9

Ingredients

    37.5 oz Chicken-Kirkland canned chicken breast
    1.34 cup Campbell's - Healthy Request, Cream of Chicken Condensed Soup (1.34 C / Can) (by SCHNELLD)
    32 tbsp Daisy Brand - Sour Cream Pure & Natural
    8 tbsp Ortega Diced Green Chiles (by ASHLEY_CAITLIN)
    6 serving Green Onion (fresh-1 stalk)
    315 gram(s) Ole Xtreme Wellness Spinach & Herbs Tortilla Wraps (1 tortilla or 45 grams)
    8 oz Cheese, Kraft Pepper Jack
    1 cup Sargento Classic Sharp Cheddar Fancy Shredded Natural Cheddar Cheese

Directions

In a large bowl, combine soup, sour cream, chiles, onions and pepper jack cheese together.
Take out and set aside 2 cups of this mixture.
Add chicken to the original cream mixture bowl and mix together.
Spray a 9x13 pan with cooking spray.
Layer the bottom of the pan with 3 tortillas ripped into fourths.
Spread of the chicken mixture over the tortillas. .
Rip 2 more tortillas up and layer over the chicken mixture.
Spread the rest of the chicken mixture over the tortillas.
Layer with 2 more torn tortillas
Pour the 2 cups of sauce over the top of the tortillas. Top with Cheddar cheese.
Bake at 350 degree for 40-45 minutes.
Top with lettuce and salsa for an added bonus!

Serving Size: Makes 9 2x3 inch servings

Number of Servings: 9

Recipe submitted by SparkPeople user BANHOLD.

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