Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 360.6
  • Total Fat: 14.8 g
  • Cholesterol: 85.0 mg
  • Sodium: 1,377.1 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 12.6 g
  • Protein: 38.3 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Easy and simple Enchilda recipe without the fuss of rolling enchildas. Easy and simple Enchilda recipe without the fuss of rolling enchildas.
Number of Servings: 6


    24 oz of skinless, boneless chicken breast (or you can use canned chicken)
    1 - 19 oz can La Victoria Green Chile Enchilda Sauce
    1 - 7oz can of diced green chiles
    6 - La Tortilla Factory Smart & Delicious Tortillas (Large made with Whole Wheat)
    2 cups Kirkland Signature Mexican Blend Cheese


Makes 6 servings

Boil the chicken until it becomes tender enough to shred (or used canned chicken if you are so inclined). Cool slightly and shred, mix in can of green chiles, mix in 3/4 of the can of enchilda sauce. Set aside, take casserole dish and pour a little of the enchilda sauce on the bottom, then shred the tortillas and make a layer of tortilla, then layer some of the chicken mixture, some of the cheese, another layer of tortilla, chicken mixture, cheese, another layer of torilla, the rest of the chicken mixture, cheese, the rest of the tortilla, the rest of the enchilda sauce and then the remaining cheese.

Cover and bake at 350 degrees for 30 to 45 minutes, removing the cover the last ten minutes for color.

Number of Servings: 6

Recipe submitted by SparkPeople user REDBUBBLES.

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