Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 252.0
  • Total Fat: 9.8 g
  • Cholesterol: 34.7 mg
  • Sodium: 505.8 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 15.3 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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You can use leftover chicken breasts if you'd like. I like to serve this over shredded iceberg lettuce. You can use leftover chicken breasts if you'd like. I like to serve this over shredded iceberg lettuce.
Number of Servings: 15


    1 28 oz can Las Palmas enchilada sauce
    5 chicken breasts, cooked and chopped
    1 red bell pepper, chopped
    1/2 white onion, chopped
    1 15 oz can whole pinto beans, drained and rinsed
    15 corn tortillas
    6 oz shredded cheddar cheese


Preheat oven to 350 degrees. In 9x13 baking dish, pour a thin layer of enchilada sauce to keep bottom layer of casserole from sticking. Cut 12 corn tortillas in half. Use straight edge to line sides of pan, with one half on each short end and layering three halves on each long side. Cover middle section with two whole tortillas. In a separate bowl, mix chicken, pinto beans, red pepper, onion and about 1 cup enchilada sauce. Use half the mixture to top tortilla layer. Sprinkle on some cheddar cheese (about 1/4 of what you have). Repeat layer of tortillas as you did before, layering filling and cheese. Add final layer of tortillas, pour on the rest of the enchilada sauce and top with the rest of the cheese. Put in oven and bake for about 30 minutes or until hot. Cut into 15 pieces and serve.

Number of Servings: 15

Recipe submitted by SparkPeople user CRICKETFEET.

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