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Name: Chicken Enchilada Casserole II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 9
Cuisine: Mexican
Ingredients: 1 medium onion chopped; 2 tablespoons vegetable oil; 4 cups cooked chicken shredded; 1 can 15 ounces tomato sauce; 1 can 14 1/2 ounces whole peeled tomatoes undrained, cut up; 1 package 1.25 ounces taco spices and seasonings; 1/2 teaspoon garlic powder with parsley; 1 dozen medium corn tortillas; 2 cans 2 1/4 oz. each ripe olives drained, sliced; 3 cups 12 ounces Monterey Jack cheese grated

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INGREDIENTS

1 medium onion ; chopped
2 tablespoons vegetable oil
4 cups cooked chicken ; shredded
1 can 15 ounces tomato sauce
1 can 14 1/2 ounces whole peeled tomatoes ; undrained, cut up
1 package 1.25 ounces taco spices and seasonings
1/2 teaspoon garlic powder with parsley
1 dozen medium corn tortillas
2 cans 2 1/4 oz. each ripe olives ; drained, sliced
3 cups 12 ounces Monterey Jack cheese ; grated

INSTRUCTIONS

In large skillet, saute onion in oil. Add chicken, tomato sauce, tomatoes, taco spices & seasonings, and garlic powder to a boil; reduce heat and simmer, uncovered, 15 minutes. In 13 x 9 x 2 inch glass baking dish, place 4 corn tortillas. Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of olives and 1/3 of cheese. Repeat layers 2 times, ending with cheese. Bake, uncovered, in 350 degrees oven 30 to 40 minutes or until heated through and cheese melts.

NOTES

Serve with rice and green salad.

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 9 Servings

Calories: 169
Calories from Fat: 97 (57%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 2.5g
Cholesterol 54.8mg		17 %
Sodium 51mg		2 %
Potassium 138.8mg		4 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 17g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 169

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