Chicken Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 333.2
- Total Fat: 13.7 g
- Cholesterol: 45.8 mg
- Sodium: 1,409.3 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 3.7 g
- Protein: 19.8 g
View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
Introduction
This recipe can be made ahead of time and frozen. Then you thaw overnight. This recipe can be made ahead of time and frozen. Then you thaw overnight.Number of Servings: 8
Ingredients
-
1 onion, chopped
4 ounces green chilies
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
4 cups cooked chicken
12 flour tortillas, torn into bite sized pieces
4 cups sharp cheddar cheese, shredded
1 (15 1/4 ounce) can black beans (optional)
salsa (optional)
black olives (optional)
sour cream (optional)
Directions
Combine onion, green chilis, soups, and chicken together in a large bowl.
Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas. Spread 1/3 of the soup mixture over the top. Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using. Repeat two more times.
Bake for 30 minutes at 350 F or until bubbly.
Top with salsa, black olives, and sour cream, if desired.
Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.
Makes about 8-12 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MMLPINK.
Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas. Spread 1/3 of the soup mixture over the top. Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using. Repeat two more times.
Bake for 30 minutes at 350 F or until bubbly.
Top with salsa, black olives, and sour cream, if desired.
Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.
Makes about 8-12 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MMLPINK.