1/4 Photos of Tuna or Chicken Enchilada Casserole
1 hr 10 mins
I made this up the other night using what I had on hand. It turned out pretty good! If you don't enjoy pasty flour tortillas I think this would work great with cooked rice. Also the onion will remain slightly crunchy so if you don't like that then you can omit it or sauté it first.
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Units: US | Metric
- 1 (12 ounce) can tuna in water or 12 ounces cooked chicken, shredded
- 1 (11 ounce) can canned corn niblets, drained
- 1 (7 ounce) can diced mild green chilies, drained
- 1 (2 1/4 ounce) can sliced black olives, drained
- 1 small white onion, chopped (optional)
- 1 cup sour cream
- 2 cups monterey jack and cheddar cheese blend, shredded
- 5 soft taco-size flour tortillas, torn into bite sized pieces
- 1 (28 ounce) can red enchilada sauce or 1 (28 ounce) can green enchilada sauce
- 1 cup monterey jack and cheddar cheese blend, shredded (to top)
- iceberg lettuce, to serve
- sour cream, to serve
- 1Preheat oven to 350°F.
- 2Mix the first 8 ingredients together through the tortillas.
- 3Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
- 4Spread enchilada mix over the sauce in the 13x9 dish.
- 5Pour the remaining sauce over the enchilada mix.
- 6Top with remaining 1 cup of cheese.
- 7Bake for 1 hour until bubbly.
- 8Let sit for 5-10 minutes before serving.
- 9Great with crisp torn iceberg lettuce and sour cream.
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Nutritional Facts for Tuna or Chicken Enchilada Casserole
Serving Size: 1 (315 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 430.8
- Calories from Fat 223
- Total Fat 24.8 g
- Saturated Fat 13.0 g
- Cholesterol 69.1 mg
- Sodium 1274.5 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 2.9 g
- Sugars 2.9 g
- Protein 26.1 g