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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 11, 2009

      This was wonderfully quick and easy to make. I made it for my church's Lenten casserole night and received compliments and several requests for the recipe. My husband and teenage kids enjoyed it too. I did make a few additions. I added 3 small,fresh,red,yellow,and orange sweet peppers, chopped. I used about 1 1/2 lbs. fresh chicken breast, cubed and sauteed in canola and soybean oil blend, plus 1 13oz can of chicken. For the cheese I used 1/2 sharp cheddar and 1/2 mozarella. I substituted fat free plain yogurt for the sour cream on top. I also found there wasn't quite enough for the whole 3 layers in a 13x9x2 pan. (You could make the recipe even quicker and easier by using all canned chicken, and using the bagged,shredded cheese. The taste would be different, however.) A delicious, quick and easy recipe, I will make it again. Update: The second time I made this I used corn tortillas, and all cheddar cheese. Still really good!

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    • on November 14, 2007

      This was really easy to make and it tasted great.

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    • on June 19, 2007

      I made this in a 13x9 pan, and there was a ton left over, so next time I will definitely use two 8x8 and freeze one of them! It was delicious! It was also very easy to make. I just threw a whole chicken into my slow cooker in the morning, then mid-afternoon, shredded the chicken and put together the casserole. It was great!

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    • on May 21, 2007

      This was really yummy! I made 1/2 a recipe as I was trying to use up some leftover ingredients. I used 1 whole can of green chiles and 1 can of golden mushroom soup (only because I already had it on hand). Next time I will use more black beans (cause I love them!) but otherwise it was great as is! Thanks for the recipe!

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    • on January 12, 2007

      This was a big hit at our table last night. The soup mixture was very thick and enough for just two layers in 9 x 13 pan. I spread one layer of black beans between the two soup and cheese layers. Served w/yellow rice, salsa and sour cream on side. Thanks Watkinslady30 for all the "very good"s from family.

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    • on December 12, 2006

      My family loved this recipe. It was yummy and so easy to make. I actually grilled the chicken and it added such a nice flavor. This is a keeper for sure and leftovers are awesome!

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    Nutritional Facts for Simple Chicken Enchilada Casserole

    Serving Size: 1 (313 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 561.2
     
    Calories from Fat 281
    50%
    Total Fat 31.2 g
    48%
    Saturated Fat 15.1 g
    75%
    Cholesterol 114.8 mg
    38%
    Sodium 1174.9 mg
    48%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.2 g
    12%
    Protein 37.2 g
    74%

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