Chicken Chili Enchilada Casserole Recipe
Servings: 8
Ingredients
- 2 c. Diced cooked chicken
- 15 ounce Can chili
- 10 3/4 ounce Can cream of mushroom soup
- 10 3/4 ounce Can cream of chicken soup
- 1 1/2 c. Pace picante sauce
- 3/4 c. Green onion, sliced with top or possibly 1 onion, minced
- 8 ounce (2 c.) shredded cheddar cheese or possibly monterey jack or possibly a combination
- 12 x Corn tortillas, (6 inch) Minced tomato Sliced avocado Shredded lettuce
Directions
- Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4 c. of the Picante sauce and onion. Bring to a boil, stirring frequently.
- Remove from heat; stir in 3/4 c. of the cheese. Spread remaining 3/4 c. Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the warm chicken mix, about 2 1/2 c.. Top with remaining tortillas and remaining chicken mix. Bake 30 min. Sprinkle with remaining cheese; continue baking 2 min. Let stand 10 min before serving. Top as desired and serve with additional Picante sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 8 servings | |
| Calories 404 | |
| Calories from Fat 205 | 51% |
| Total Fat 23.11g | 29% |
| Saturated Fat 9.86g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1372mg | 57% |
| Potassium 387mg | 11% |
| Total Carbs 26.95g | 7% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.98g | 4% |
| Protein 22.65g | 36% |
