Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 329.1
  • Total Fat: 18.9 g
  • Cholesterol: 69.3 mg
  • Sodium: 988.7 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 21.4 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Great homemade dish for any occassion Great homemade dish for any occassion
Number of Servings: 10


    Onions, raw, 1 medium (2-1/2" dia)
    Olive Oil, 2 tbsp
    Roasting Chicken, light meat, 4 cup, chopped or diced
    Hunt's tomato sauce, 15 oz
    Canned Tomatoes, 1.91 cup (14.5 oz can)
    *Lawry's Taco Seasoning, 2 tsp (1 pkg-1.25 oz)
    Garlic powder, .5 tsp
    Parsley, dried, .5 tsp
    12 whole wheat tortilla (one = 7 inch),
    Black Olives, 128 grams (4.5 oz sliced)
    Monterey Jack cheese shredded, 3 cup


In a large skillet, saute chopped onion in oil.
Add cooked and chopped or shredded chicken(Turkey can be substituted.), tomato sauce, tomatoes (undrained and cut up), Taco spices, garlic powder and parsley. Blend well and bring to a boil. Reduce heat and simmer uncovered, 15 min.
In a 13x9x2 in glass baking dish place 4 tortillas. Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of sliced olives and 1/3 of cheese. Repeat layers 2 more times, ending with cheese.
Bake uncovered in 350 degree F oven 30 to 40 minutes or until heated through and cheese melts.
Serve with prepared Mexican rice and a green salad, or with shredded lettuce and sour cream on top.

Number of Servings: 10

Recipe submitted by SparkPeople user MOMSCHRIEF.

TAGS:  Side Items |

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