Try this Green Chile Chicken Enchilada Casserole recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F.
In a small saucepan, bring chicken broth, onion powder, garlic powder, salt and pepper to a simmer. In a separate bowl, whisk together the milk and flour. Add the flour mixture into the saucepan with the chicken broth mixture and whisk continuously over low heat. Continue to simmer and whisk until the mixture is smooth and thick, about 5 minutes. Set mixture aside.
In a large bowl add the shredded chicken, cooked rice, sour cream, ¾ cup of each of the cheeses, the cooked chicken broth mixture, salt, cumin and green enchilada sauce. Season with salt and pepper to taste if desired.
Pour into a casserole dish (I use one that is just smaller than a 9x13). Spread remaining cheeses on top and bake for 15 to 20 minutes or until bubbly and cheese is melted.
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Serving Size: 1 (396g) | ||
Recipe Makes: 1 | ||
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Calories: 1536 | ||
Calories from Fat: 1130 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 125.6g | 167 % | |
Saturated Fat 79.5g | 398 % | |
Monounsaturated Fat 35.9g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 384.1mg | 118 % | |
Sodium 2290.9mg | 79 % | |
Potassium 354.4mg | 9 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.9g | ||
Protein 97.8g | 140 % | |
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: 1536
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