Chicken Enchilada Casserole Recipe
Servings: 12
Ingredients
- 1 tbsp. butter, melted
- 1/2 c. minced onion
- 1 can cream of chicken soup
- 1 c. lowfat sour cream
- 1/4 teaspoon cumin
- 12 flour tortillas, cut into bite sizes
- 2 to 3 c. cooked, cubed chicken
- 2 (4 ounce.) cans green chilies, minced
- 8 ounce. shredded Cheddar cheese
- 8 ounce. shredded Monterey Jack cheese
Directions
- Place butter and onion in 1 qt casserole and cook in microwave for 2 to 4 min or possibly till tender. Stir in soup, lowfat sour cream, cumin, and chilies. Mix well and set aside.
- Layer half of tortillas, chicken, soup mix, and cheeses in 2 qt casserole dish. Repeat layers with remaining ingredients, topping with cheese. Cover loosely with heavy-duty plastic wrap. Heat, covered, on full power for 9 to 12 min or possibly till heated through. You can also bake at 375 degrees in oven for 30 min or possibly till done. Cover and let stand for 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 207 | 71% |
| Total Fat 23.28g | 29% |
| Saturated Fat 12.26g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 432mg | 18% |
| Potassium 178mg | 5% |
| Total Carbs 4.19g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.72g | 1% |
| Protein 16.84g | 27% |
