Recipe
Main Dish
Chicken Enchilada Casserole
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Even your pickiest eaters will love this chicken enchilada casserole. Plus, it can be made in four simple steps.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- 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.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 100mg
- Sodium: 790mg
- Total Carbohydrates: 20g
- Protein: 33g
Daily Values
0%
Iron 6%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee corn tortilla package.