Enchilada Casserole
Prep
20m
Cook
40m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken Enchiladas
| 1 32 ounce jar Ragu Spaghetti sauce |
| 1 pkg corn or flour tortillas |
| 1 11 ounce can corn |
| 2 lbs hamburger, cooked |
| 4 cups cheddar cheese, grated |
| 1 6 ounce can olives, sliced |
Enchilada Casserole Directions
- Mix sauce, corn (drained,) and hamburger.
- Place a small amount of mixture on the bottom of a 9 x 13-inch pan.
- Place a layer of tortillas on top.
- Cover with 1/2 remainig mixture.
- Laer with cheese, then tortillas then the remaining mixture.
- Top with olives if you wish, and cheese.
- Bake at 350° fir 30-40 minutes.
Nutrition facts
Per Serving
| Kcal: | 742 kcal |
| Fibers (g): | 12.4g |
| Sodium (mg): | 1868mg |
| Carbs: | 87.3g |
| Sugar (g): | 44.8g |
| Fat: | 28.6g |
| Saturated fat (g): | 10.7g |
| Cholesterol: | 97mg |
| Proteins: | 39.4g |
