Chicken Enchilada Casserole Recipe
Servings: 12
Ingredients
- 1 chicken cooked and cut in small chunks
- 1 can cream of chicken soup
- 1 c. mayonnaise
- 1/4 c. minced green onions
- 2 c. shredded Monterey Jack cheese
- 1 lg. can Las Palmas enchilada sauce
- 1 pkg. corn tortillas
Directions
- In large bowl mix soup and mayonnaise till blended together. Add in green onions and grated cheese. Mix. Add in chicken. Mix till blended.
- Hot up sufficient tortillas for three layers at the bottom of casserole dish. Pour enchilada sauce over tortillas, then spread on chicken mix. Continue to repeat layers till casserole dish is full. Then top with three layers of tortillas. Add in enchilada sauce and cheese. Bake at 350 degrees for 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 12 servings | |
| Calories 455 | |
| Calories from Fat 342 | 75% |
| Total Fat 38.19g | 48% |
| Saturated Fat 10.58g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 437mg | 18% |
| Potassium 233mg | 7% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.35g | 0% |
| Protein 24.46g | 39% |
