Easy Chicken Enchilada Casserole

30m
Prep Time
50m
Cook Time
1h 20m
Ready In

Recipe: #13398

July 27, 2014

Categories: Chicken Casseroles



"I've been making this for years. It's easy, very good, and makes good use of leftovers."

Original is 4 servings
  • Garnish

Nutritional

  • Serving Size: 1 (333.2 g)
  • Calories 472.4
  • Total Fat - 18.6 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 133 mg
  • Sodium - 907.2 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 6.8 g
  • Sugars - 3.6 g
  • Protein - 50.8 g
  • Calcium - 728.8 mg
  • Iron - 3.8 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives,chicken, corn and beans (if using), and heat through. Remove from heat and moisten with a little enchilada sauce.

Step 2

Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.

Step 3

Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.

Step 4

Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.

Tips


No special items needed.

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