Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 405.8
  • Total Fat: 24.4 g
  • Cholesterol: 94.5 mg
  • Sodium: 1,533.5 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 33.3 g

View full nutritional breakdown of Enchilada Casserole calories by ingredient
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Enchiladas without the tortillas. Great for Low Carb Enchiladas without the tortillas. Great for Low Carb
Number of Servings: 6


    1 can (10 oz) Enchilada Sauce (mild or hot)
    1 can (6 oz) black olives, well-drained and diced
    24 oz container large curd Cottage Cheese
    1 can (4 oz) sliced mushrooms, well-drained
    1 can (4 oz) diced green chiles, drained (mild or hot)
    1 can (12 oz) Chicken Breast
    2 cups shredded Cheddar Cheese (mild or sharp)


* Choose mild or hot enchilada sauce, chiles, and cheddar cheese to your taste.
* Spread 1/4 of the enchilada sauce in the bottom of a casserole dish.
* Mix together all other ingredients except for another 1/4 of the enchilada sauce, and half of the cheddar cheese.
* Spread mixture in casserole dish over bottom layer of enchilada sauce.
* Spread the rest of the enchilada sauce over the top of the chicken mixture.
* Spread the rest of the cheddar cheese over the top of the enchilada sauce.
* Cover and bake at 375 F for about 45 minutes, remove cover and continue baking for another 15 minutes.

* Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LMB100.

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