Try this Chicken enchilada casserole recipe, or contribute your own.
Suggest a better description1. Heat oil large 12 inch skillet over medium high heat.
2. Add the onion and sauté for 1-2 minutes. Add in the cubed chicken and cook just to brown, 1 minute. (CHEF'S CRAFT Chicken is already cooked).
3. Sprinkle in the taco seasoning and stir to coat. Add the tomatoes, beans, and enchilada sauce and stir to combine. Stir in the fresh cilantro. Bring to a simmer and allow to slightly thicken and the chicken to heat through.
4. Top with the tortilla strips and stir everything together.
5. Top with the cheese and reduce the heat to medium/low. Cover until the cheese has melted.
6. Serve garnished with fresh avocado, diced tomatoes, sour cream, and more cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 143 | ||
Calories from Fat: 108 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 35.5mg | 11 % | |
Sodium 235.1mg | 8 % | |
Potassium 47.6mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.3g | ||
Protein 7.5g | 11 % | |
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: 143
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