It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
Category:
Entree
Cuisine:
Mexican, Southwestern
Keyword:
chicken enchilada casserole
Servings: 10servings
Calories Per Serving: 228kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
4chicken breasts (boneless, skinless), boiled and cubed (save the broth!)
Melt the tablespoon of butter in large skillet. Add the chopped onion and green chiles. Saute these for 3-4 minutes, or until onion is translucent and tender. Add the chicken broth and the contents of both cans of soup to the skillet. Mix well to combine. Simmer the sauce for 5 minutes.
Make the casserole:
Preheat oven to 350 degrees.
Lightly grease a 9x13 baking dish. Layer the ingredients in this order: 1) 4 tortillas, torn into small pieces, 2) 1/3 of the chicken pieces, 3) 1/3 of the sauce, 4) 1/3 of the grated cheese.
Repeat the layers 2 more times, ending with the grated cheese.
Bake casserole, uncovered for 30 minutes or until heated all the way through.
Remove casserole from oven. Let stand for approximately 5 minutes or so, to enable the cheese to firm up a bit (this will make cutting it and serving it up MUCH easier!)
Enjoy!
Recipe Notes
A whole rotisserie chicken can also be used as a substitute for the cooked chicken breasts, if you're pinched for time. Easy!
Nutrition Facts
Layered Chicken Enchilada Casserole
Amount Per Serving (1 (1/10 of total))
Calories 228Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 55mg18%
Sodium 349mg15%
Potassium 295mg8%
Carbohydrates 15g5%
Fiber 2g8%
Protein 17g34%
Vitamin A 290IU6%
Vitamin C 6.8mg8%
Calcium 199mg20%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.