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Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Ingredients: 7 quarts. breast of chicken, cooked & diced; 3 (50 ounce.) cans cream of chicken mushroom soup, undiluted; 1 (27 ounce.) can green chilies; 3 1/2 c. lowfat milk; 1/2 c. chopped onion; 1 tbsp. garlic salt; 7 doz. corn tortillas; 2 c. ripe olives, minced; 3 lbs. Monterey Jack cheese, shredded; 2 to 2 1/2 pound containers lowfat sour cream

by CookEatShare Cookbook

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Servings: 12

Ingredients

Cost per serving $3.49 view details

7 quarts. breast of chicken, cooked & diced
3 (50 ounce.) cans cream of chicken mushroom soup, undiluted
1 (27 ounce.) can green chilies
3 1/2 c. lowfat milk
1/2 c. chopped onion
1 tbsp. garlic salt
7 doz. corn tortillas
2 c. ripe olives, minced
3 lbs. Monterey Jack cheese, shredded
2 to 2 1/2 pound containers lowfat sour cream

Directions

Mix chicken, chilies, soup, lowfat milk, onion and salt. Cut tortillas into bite-size pcs. Put half of tortillas in bottom of greased pans, cover with soup mix, sprinkle with olives and cheese and remainder of tortillas. Spread lowfat sour cream on top. Bake in 325 degree oven for 45 min. Makes 2 large pans.

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Amount Per Serving	%DV
Serving Size 511g
Recipe makes 12 servings
Calories 1319
Calories from Fat 827	63%
Total Fat 92.67g	116%
Saturated Fat 37.6g	150%
Trans Fat 0.0g
Cholesterol 149mg	50%
Sodium 786mg	33%
Potassium 753mg	22%
Total Carbs 85.75g	23%
Dietary Fiber 11.2g	37%
Sugars 10.72g	7%
Protein 42.29g	68%

Chicken Enchilada Casserole Recipe

Ingredients