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Chicken Enchilada Casserole
This Mexican delight is brilliant. The enchiliadas inside a casserole is the perfect meal for the colder weather. A big warmer.
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Course:
Main Dish
Cuisine:
Mexican
Keyword:
Cheese, Chicken, Chillies, Left Overs, Monterey Jack, Tortillas/Wraps, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
people
Calories:
700
kcal
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Ingredients
Metric
Imperial
9
large
corn tortillas
15
oz
chopped tomatoes
can
2
cups
cooked chicken
shredded
4
large
scallions
chopped
7
oz
green chiles
Diced
1/2
cup
pimiento green olives
sliced
2
cups
Monterey jack
shredded
Instructions
Place 3 tortillas in a 12x8 inch (30x20 cm) baking dish, overlapping them as needed.
9 large corn tortillas
Layer one third of the tomatoes, chicken, scallions, chiles, olives, and cheese.
15 oz chopped tomatoes,
2 cups cooked chicken,
4 large scallions,
7 oz green chiles,
1/2 cup pimiento green olives,
2 cups Monterey jack
Repeat twice to make a total of 3 layers.
Bake uncovered in a 350F (180C) oven until bubbling and heated through, about 40 minutes. Garnish as desired.
Notes
Optional garnishes:
Guacamole
Sour cream
Chopped cilantro
Chopped scallions
Chopped fresh tomatoes
Prepared salsa verde
Nutrition
Calories:
700
kcal
|
Carbohydrates:
16
g
|
Protein:
56
g
|
Fat:
47
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
88
mg
|
Sodium:
753
mg
|
Potassium:
340
mg
|
Fiber:
2
g
|
Sugar:
4
g