Try this Chicken Enchilada Casserole recipe, or contribute your own.
Suggest a better descriptionSource: Pauline Roy
Preheat oven to 350 degrees
In a large bowl mix soups, chili, salsa, milk and onions.
Tear tortillas into small pieces. Put half of chicken in the bottom of 9x13 pan. Top with 1/2 the tortillas, half the sauce, then half the cheeses. Repeat layer.
Bake for 45 minutes. Let stand 10 minutes before serving.
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Serving Size: 1 Serving (1150g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2892 | ||
Calories from Fat: 965 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.3g | 143 % | |
Saturated Fat 40.5g | 202 % | |
Monounsaturated Fat 41.5g | ||
Polyunsanturated Fat 17g | ||
Cholesterol 125.7mg | 39 % | |
Sodium 7212.7mg | 249 % | |
Potassium 1395mg | 37 % | |
Total Carbohydrate 383g | 113 % | |
Dietary Fiber 22.4g | 90 % | |
Sugars, other 360.6g | ||
Protein 93g | 133 % | |
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: 2892
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