Try this Quick and Easy Green Chile Chicken Enchilada Casserole recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 267 | ||
Calories from Fat: 29 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 124.4mg | 4 % | |
Potassium 418.1mg | 11 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 24.2g | ||
Protein 30.8g | 44 % | |
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: 267
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