This is a great casserole for family gatherings or parties. It is assembled like a lasagna. It is best when served immediately.
1. Preheat oven to 350 degrees F.
2. Spray a 9” x 13” glass casserole dish or deep lasagna pan with cooking spray.
3. Boil the chicken with a little salt and pepper. De-bone and shred the meat. Set aside.
4. Microwave the diced onion in the reserved Rotel juice until tender.
5. In a large bowl, combine the cooked onion, Rotel tomatoes, soup, sour cream, and spices. Stir well.
6. Fold in the shredded chicken.
7. Build 3 layers in the pan as follows: 1/4 chicken mixture, 6 tortillas, 1/2 cup cheese.
8. Spread any remaining chicken mixture on top.
9. Spoon the Enchilada or Verde sauce over the top.
10. Cover the top with the remaining cheese.
11. If desired, sprinkle extra chili powder and Cilantro on top for garnish.
12. Cover with foil and bake for 30 minutes or until bubbly.
13. Remove the foil and bake for 10 minutes longer or until the top is light golden brown.
This dish does not keep well as leftovers since the tortillas tend to disintegrate and become mushy when kept in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 601 | ||
Calories from Fat: 365 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 154mg | 47 % | |
Sodium 593.9mg | 20 % | |
Potassium 489.4mg | 13 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 17g | ||
Protein 37.6g | 54 % | |
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: 601
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