Chicken Enchilada Casserole
60 min Prep Time
40 min Cook Time
1 hr 40 min Total Time
8 Servings
412 Calories
26 g Carbohydrates
62 g Total Fat
5 Hatch green chiles, roasted, peeled and seeded
1 (10 ¾-ounce) can cream of mushroom soup
1 (10 ¾-ounce) can cream of chicken soup
1 teaspoon garlic powder
1 teaspoon salt
1 chicken, cooked and shredded (about 4 cups)
1 cup vegetable oil
12 corn tortillas
6 cups (24 ounces) cheddar cheese, divided
1. In blender combine chiles, soups, garlic powder and salt; blend well.
2. In large bowl combine the shredded chicken and blended mixture; set aside. Spray a 9-by-9-inch casserole dish with cooking spray. Preheat oven to 350° F.
3. In a saucepan, heat oil on medium heat; dip tortillas to coat on both sides. Cover bottom of dish with 6 tortillas; top with half of chicken mixture. Sprinkle with half of cheese; repeat layers.
4. Cover with foil and bake for 30 minutes. Remove foil and bake 10 minutes more.
Note:
If Hatch chiles are not available, Anaheim chiles may be used. A 2 ½ to 2 ¾-pound rotisserie chicken may be used to save time for cooking and shredding a fresh chicken.
PER SERVING
Calories: 412
Protein: 27 g
Carbohydrate: 26 g
Fiber: 3 g
Total Fat: 62 g
Saturated Fat: 22 g
Cholesterol: 91 mg
Calcium: 63% DV
Sodium: 1,008 mg
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