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    You are in: Home / Recipes / Chicken Enchilada Casserole Recipe
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    Chicken Enchilada Casserole

    Chicken Enchilada Casserole. Photo by PaulaG

    1/1 Photo of Chicken Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    MathMom.calif's Note:

    This is something I made when I was in the mood for enchiladas but didn't want to go to all the trouble, had some leftover chicken to use up, and also wanted a somewhat low-cal but filling dinner. It gets a big thumbs up from my whole family, and the leftovers are usually gone very quickly.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Pour 1/2 of the can of enchilada sauce in the bottom of an 11 by 7 inch pan.
    3. 3
      Take 6 tortillas and tear or cut 4 of them in half, then dip all of the tortillas (cut and not cut) into the sauce, coating both sides. Arrange the 4 cut tortillas along the edges of the pan, so that the straight cut side faces to the outside, and layering them. Place the two whole tortillas in the center of the pan, to completely cover the bottom of the pan.
    4. 4
      Mix together the filling: Chicken, Sour Cream, Salsa, Diced Green Chiles, Pinto beans, Hominy (or corn).
    5. 5
      Spread half of the filling over the tortillas in the pan.
    6. 6
      Sprinkle 1/4 cup of the cheese over the filling.
    7. 7
      Spread the rest of the filling over the cheese.
    8. 8
      Tear/cut 4 more tortillas in half and arrange around the edges. Place the last two tortillas over the top to completely cover the filling. Pour and spread the last half of the enchilada sauce over the top of the tortillas and sprinkle the last 1/4 cup of cheese over the top.
    9. 9
      Bake in the oven at 350 degrees for about 40 minutes.

    Ratings & Reviews:

    • on July 12, 2007

      55

      We really enjoyed this super easy casserole which used ingredients that I wanted to use up! I skipped the corn (out of) but followed the recipe as written using a medium salsa and used it with more salsa and sour cream. Delicious! Thanks for sharing this keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2007

      45

      I reduced the recipe by half and made a few adjustments based on ingredients on hand. I used 1/2 a can of Rotel tomatoes, black beans and a mixture of shredded pepper jack and cheddar cheese. Even with half a recipe, I used the full amount of enchilada sauce plus I layered the first layers of tortillas a little heavy and needed 2 additional tortillas to cover the top. This makes a great casserole to throw together, refrigerate and slip into the oven after getting home. It cooks while you relax. Make a salad and dinner is on the table in no time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2007

      45

      I thought this was very tasty and I loved how simple it was. I made a couple minor changes: used homemade salsa (because I had some cherry tomatoes I needed to use) and flour tortillas (personal preference). Also used sharp cheddar cheese as I had it on hand. I think I might like to try it without the chicken but otherwise it was good. Served with some additional sour cream on top. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (235 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 306.5
     
    Calories from Fat 81
    26%
    Total Fat 9.0 g
    13%
    Saturated Fat 3.5 g
    17%
    Cholesterol 41.2 mg
    13%
    Sodium 750.6 mg
    31%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 8.2 g
    32%
    Sugars 2.5 g
    10%
    Protein 19.9 g
    39%

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