Chicken Enchilada Casserole
Prep
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Casserole
| 4 chicken breasts |
| 3 10.5 ounce can cream of chicken soup |
| 1 cup sour cream |
| 1 4 ounce can green chilis |
| 1 Tbs chili powder |
| 1 tsp garlic |
| 3 cup grated cheddar cheese |
| 12 small corn tortillas |
Chicken Enchilada Casserole Directions
- Bake and cube chicken breasts.
- Mix all remaining ingredients, except cheese and tortilas.
- Put a thin layer of sauce on the bottom of a 9 x 13-inch pan.
- Add the chicken to the remaining sauce.
- Layer 6 corn tortillas, 1/2 sauce, 1/2 cheese, 6 corn tortillas, sauce, and remaing cheese.
- Bake at 350° for 45 minutes
Nutrition facts
Per Serving
| Kcal: | 437 kcal |
| Fibers (g): | 2.6g |
| Sodium (mg): | 1100mg |
| Carbs: | 27.4g |
| Sugar (g): | 1.7g |
| Fat: | 28.1g |
| Saturated fat (g): | 28.1g |
| Cholesterol: | 75mg |
| Proteins: | 19.8g |
