Chicken Enchilada Casserole Recipe
Servings: 8
Ingredients
- 4 uncooked corn tortillas
- 4 c. cubed, cooked chicken
- 1 c. all bran cereal
- 1 c. shredded Mozzarella cheese
- 1 (10 ounce.) jar enchilada sauce
- 1 (8 ounce.) can tomato sauce
- 2/3 c. (6 ounce.) plain, low fat yogurt
- 4 c. shredded lettuce
- 1/3 c. sliced green onions
- 1/2 c. minced tomatoes
Directions
- Place tortillas on baking sheet. Bake at 350 degrees for about 10 min or possibly till crisp. Cold; break into small pcs; set aside.
- Combine chicken, cereal, cheese and sauces. Pour into 1 1/2 qt casserole dish. Bake at 350 degrees for about 30 min or possibly till thoroughly heated. Remove from oven. Layer yogurt, lettuce, green onions and tomato on top of casserole. Sprinkle with tortilla pcs and serve immediately.
- MICROWAVE METHOD: Place tortillas on paper towel. Cook High 2 to 4 min. (Do not brown them.) Cold and break as above. Combine chicken mix as above. Cover and microwave on High 9 min, stirring every 3 min. Let stand 5 min. Layer as above and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 8 servings | |
| Calories 307 | |
| Calories from Fat 145 | 47% |
| Total Fat 16.08g | 20% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 645mg | 27% |
| Potassium 420mg | 12% |
| Total Carbs 18.15g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.68g | 4% |
| Protein 22.56g | 36% |
