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    You are in: Home / Recipes / Chicken Enchilada Casserole in Green Chile and Sour Cream Sauce Recipe
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    Chicken Enchilada Casserole in Green Chile and Sour Cream Sauce

    Average Rating:

    3 Total Reviews

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    • on August 25, 2012

      my husband and I thought it was bland.. Won't make again.

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    • on April 14, 2009

      i love not having to roll:) i made some subbs based on what i had on hand and needed to use up. I really enjoyed. i used up some old cooked turkey from the freezer. so i skipped the boiling. i did 1 cup water, about 10 oz. green taco sauce(needed to be used) about 12 oz fat free yogurt. all in place of the broth and sour cream. I only had a 7 oz of green chilies. i supplemented with 2.5 diced serranos. and red pepper flakes to desired heat. I like spice. i used a mexican blend cheese. extra onion. and used only about 1/2 the tortillas(no overlapping) yummy, sorry to tweak so muchm, but thank you for the great base.

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    • on January 13, 2009

      I did this as a casserole too. Tried it mostly because the ingredients were what I had available. It was a hit with the whole family! I'll be making this one again.

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    Nutritional Facts for Chicken Enchilada Casserole in Green Chile and Sour Cream Sauce

    Serving Size: 1 (249 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 539.4
     
    Calories from Fat 263
    48%
    Total Fat 29.2 g
    45%
    Saturated Fat 15.7 g
    78%
    Cholesterol 116.8 mg
    38%
    Sodium 743.6 mg
    30%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 6.0 g
    24%
    Sugars 4.3 g
    17%
    Protein 29.7 g
    59%

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