Chicken Enchilada Casserole

Chicken Enchilada Casserole

Print Recipe
Servings6 servings
Calories331kcal

Ingredients

  • 1/2 cup yellow onion diced
  • 1 cup mushrooms slices
  • 1/2 cup green bell peppers diced
  • 2 cups cooked or canned chicken shredded
  • 10 ounces red enchilada sauce divided
  • 12 corn tortillas (6" round)
  • 1 cup queso fresco or shredded cheddar cheese divided

Instructions

  • Wash hands before preparing food.
  • Preheat oven to 350 degrees F.
  • Wash hands with soap and water.
  • Gently rub vegetables under cold running water.
  • Spray medium skillet with nonstick cooking spray. Add onion, mushrooms, and green pepper. Saute until tender, about 5-10 minutes, over medium high heat.
  • Mix together shredded chicken, 1/4 cup enchilada sauce, cooked vegetables, and 1/2 cup cheese.
  • Spray an 8-inch by 8 inch baking dish with nonstick cooking spray.
  • Add 1/4 cup enchilada sauce to bottom of dish, then add 4 tortillas on top, spread out to cover entire dish.
  • Add 1/2 of vegetable and chicken mixture to tortillas, then another 1/4 cup of enchilada sauce.
  • Repeat steps 5 and 6.
  • Cover casserole with remaining 4 tortillas, 1/4 cup enchilada sauce, and remaining 1/2 cup cheese.
  • Cover dish with foil and bake for 25 minutes.
  • Remove foil and bake additional 5-10 minutes, until all cheese is melted. Internal temperature of chicken should be 165 degrees F with meat thermometer.

Notes

*Nutrition Facts calculated using queso fresco cheese*
Try pairing with our slow cooker bean recipe
Nutrition Facts
Chicken Enchilada Casserole
Serving Size
 
1 rectangle
Amount per 1 Serving
Calories
331
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
48
mg
16
%
Sodium
 
917
mg
40
%
Carbohydrates
 
31
g
10
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
25
g
50
%
Vitamin D
 
1
µg
7
%
Calcium
 
172
mg
17
%
Iron
 
2
mg
11
%
Potassium
 
320
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

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