Even your pickiest eaters will love this chicken enchilada casserole. Plus, it can be made in four simple steps.
Servings and Ingredients
|8 Hy-Vee white corn tortillas, divided|
|1 lbs. boneless, skinless chicken breasts, cooked and shredded|
|1 (10-oz.) can Hy-Vee enchilada sauce|
|1 (10-oz.) can Hy-Vee diced tomatoes with green chilies, drained|
|1 (2.25 oz) can Hy-Vee sliced ripe olives, drained|
|2 c. Hy-Vee 3-cheese Mexican blend shredded cheese, divided|
Things To Grab
- 8-inch-square baking dish
- Medium bowl
- Preheat oven to 350 degrees.
Tear four of the tortillas into bite-sized pieces and arrange evenly in a greased 8-inch-square baking dish.
In a medium bowl, combine cooked chicken, enchilada sauce, tomatoes and ripe olives. Top tortillas with half of the chicken mixture. Top with 1 cup cheese. Tear remaining tortillas and arrange on top. Top with remaining chicken mixture and cheese.
Cover and bake for 30 minutes or until heated through.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 100mg
- Sodium: 790mg
- Total Carbohydrates: 20g
- Protein: 33g