Chicken Chili Enchilada Casserole Recipe

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Servings: 8

Ingredients

Cost per serving $1.59 view details
  • 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

  1. 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.
  2. 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%
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