Try this Chicken Enchilada Casserole recipe, or contribute your own.
Suggest a better description1. Heat oven to 350 degrees . Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
2. Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
3. Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly.
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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1068 | ||
Calories from Fat: 331 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 50.4mg | 16 % | |
Sodium 2605.7mg | 90 % | |
Potassium 853.1mg | 22 % | |
Total Carbohydrate 145.4g | 43 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 133.3g | ||
Protein 36g | 51 % | |
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. |
Calories per serving: 1068
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