Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 239.9
  • Total Fat: 7.4 g
  • Cholesterol: 45.6 mg
  • Sodium: 717.9 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 19.4 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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A simple, yummy enchilada recipe! A simple, yummy enchilada recipe!
Number of Servings: 12


    1 28oz can of Mild Enchilada Sauce (I use whatever is cheapest)
    6-10 flour tortillas torn into 4ths (enough for 2 layers & enough to fill the gaps...could prob use corn, but I prefer the taste of the flour ones)
    1 sm-med onion
    1 4oz can of diced green chiles
    2-3 chicken breasts, cooked
    1-1.5 cups shredded cheese of your choice (I use colby-jack)


Cook chicken first (part of the prep time). After it's cooked, cut into bite-size pieces. Cut up the onion. Mix the cooked chicken, onion, diced chiles & about 1 cup of the cheese in a bowl.
Spray the bottom of a 9x13 pan. Dip/coat the pieces of torn tortilla into the enchilada sauce (I pour it into a bowl & use tongs to dip enough to coat both sides). Make a layer of the tortillas in the bottom of the pan. Then make a layer of the chicken mixture (doesn't need to be solid). Make another layer with the tortillas (again, covered in sauce). Make another layer of the chicken mixture. Final layer of tortillas/sauce. Bake in oven at 400* for 30 mins. Sprinkle a little of the rest of the cheese on the top & bake for another 10-15 mins. It's very easy---my 11 yr old made it for our dinner tonight!

Number of Servings: 12

Recipe submitted by SparkPeople user MTMAMATO5.

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