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Chicken enchilada casserole

Recipe Information

Servings 16
Preparation Time 25 Minutes
Cook Time 45 Minutes
Total Time 1 Hour, 10 Minutes
Difficulty Intermediate
Main Ingredient Chicken; Tortillas; Cheese
Category Dairy; Poultry; Rice & Grains
Meal Lunch; Dinner
Type Main Dish
Cuisine Mexican; Latin American
Cook Method Boiling; Baking
Diet Low Calorie; Low Carb; High Protein

Ingredients

  • 3 pounds boneless chicken breast (boiled, drained, and chopped)

  • 18 corn tortillas, medium

  • 3 cups enchilada sauce 

  • 5 cups colby and Monterey Jack cheese, shredded

  • 1 cup onions, chopped

  • Nonstick cooking spray 

 

Directions

  • Preheat the oven to 350�F.

  • Using the nonstick spray, coat a 13 x 9 inch pan.

  • Separately dip and completely cover each tortilla in enchilada sauce.

  • Layer six tortillas on the bottom of the pan.

  • Next layer half of the chicken and onions and 1/3 of the cheese on the tortillas.

  • Layer six more tortillas and press down gently all over the pan.

  • Add the remaining chicken and onion and 1/3 of the cheese.

  • Add the remaining six tortillas and press down gently again.

  • Add the rest of the cheese to the top of the tortillas.

  • Bake 30-45 minutes. The casserole is done when the cheese is bubbly and starting to brown. Serve immediately.

 

Nutrition (per serving)

  • Calories: 269 cal

  • Total fat: 11g

  • Cholesterol: 70mg

  • Sodium: 732mg

  • Carbohydrate: 17g

  • Fiber: 3g

  • Protein: 26g