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

    Average Rating:

    2 Total Reviews

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    • on January 20, 2014

      I left out the kidney beans, used a bag of frozen corn (11 oz), replaced the diced tomatoes with a can of Rotel original, and used some 4 cheese Mexican blend in place of the Monterey Jack. It came out perfectly with just the right amount of heat from the Rotel. Even better with a dollop of sour cream on top. I gave this 5 stars because my husband is a picky eater. He liked it enough to take some to work for lunch which is always a good sign that the recipe is a keeper.

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    • on April 08, 2009

      I gave this recipe 3 stars. I made this recipe for Spring 2009 PAC. I wish my batteries had been charged in my camera as this does look yummy! My family thought this was lacking flavor. I didn't like the tortilla chips on the bottom of the pan as they stuck to the bottom and got soggy. When I made this recipe I could only find 15oz cans of corn, 10oz cans of enchilada sauce and 14oz cans of diced tomatoes. I made a few minor changes to the recipe. I used 10 chicken tender strips, added a extra can of kidney beans, I used fire roasted diced tomatoes, I used Colby and Monterey Jack cheese and I used lime tortilla chips. Overall I'll make this again but I'll add more seasoning. Thanks again for posting a good recipe! Christine (internetnut)

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    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (375 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 473.2
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 8.0 g
    Cholesterol 82.1 mg
    Sodium 1615.3 mg
    Total Carbohydrate 48.6 g
    Dietary Fiber 9.7 g
    Sugars 8.0 g
    Protein 38.1 g

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