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Suggest a better descriptionPreheat the oven to 400°F.
In a large pot over high heat, pour in chicken broth.
Bring to a boil and then reduce the heat to a simmer.
Add the chicken thighs. Cook for 12 minutes.
Remove the thighs and set aside to cool.
Once cooled, shred the chicken into bite-sized strips. Transfer to a large bowl.
Add in the green chilies, sour cream, Monterey Jack cheese, and seasonings to the chicken. Mix thoroughly to combine.
Transfer the chicken mixture to a large baking dish.
Top the chicken mixture generously with cilantro.
Cook for 15-20 minutes, or until golden brown.
Remove from the oven. Let cool for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (4085g) | ||
Recipe Makes: 1 | ||
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Calories: 9025 | ||
Calories from Fat: 5823 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 647g | 863 % | |
Saturated Fat 215.2g | 1076 % | |
Monounsaturated Fat 257.9g | ||
Polyunsanturated Fat 122g | ||
Cholesterol 3029.1mg | 932 % | |
Sodium 3862.9mg | 133 % | |
Potassium 7372.7mg | 194 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.8g | ||
Protein 745.3g | 1065 % | |
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: 9025
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