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Chicken Enchilada Casserole

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  Corn tortillas 12
  Enchilada sauce 6 Ounce (Red / Green, 1 Large Can)
  Chicken breasts 4 , boiled and diced
  Onion 1 , chopped
  Pitted black olives 1 Can (10 oz), chopped
  Grated cheddar cheese/Monterey jack cheese 1 Pound

In a 9-by-13 inch glass baking dish place four tortillas which have been cut into triangles.
Cover with one third of the sauce.
Add half of the chicken.
Sprinkle some of the cheese, onions, and olives on top.
Layer with sixteen more of the tortilla triangles.
Add another third of the sauce and the remaining chicken.
Sprinkle cheese, onions, and olives over casserole, setting aside a half cup cheese and some of the olives for topping.
Place the remaining tortillas, sauce, cheese, andolives on the top.
Bake at 350-degree in oven for forty five to fifty minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4100 Calories from Fat 1855

% Daily Value*

Total Fat 212 g325.8%

Saturated Fat 109.6 g547.9%

Trans Fat 0.2 g

Cholesterol 885 mg295%

Sodium 6858.6 mg285.8%

Total Carbohydrates 248 g82.6%

Dietary Fiber 15.2 g60.9%

Sugars 5.8 g

Protein 278 g555.4%

Vitamin A 189.2% Vitamin C 30.7%

Calcium 374.9% Iron 85%

*Based on a 2000 Calorie diet

Chicken Enchilada Casserole Recipe