Mexican

Enchillada Casserole is for Dinner.

Enchillada Casserole takes 60 minutes to prepare.

Enchillada Casserole takes 60 minutes to cook.

Enchillada Casserole makes 10 servings.

The ingredients for Enchillada Casserole are:

La Banderita Flour Tortilla, 18 serving (remove)
Chicken Breast, no skin, 3.5 breast, bone and skin removed (remove)
*Kraft 2% Shredded Cheddar Cheese, 2 cup (remove)
*Del Monte Petite Cut Diced Tomatoes, 1 cup (remove)
*Green Chili Peppers, canned, 1 cup (remove)
*Canola Oil, 3 tbsp (remove)
*Flour, white, .10 cup (remove)
Onions, raw, 2 small (remove)
Garlic, 3 cloves (remove)
Chicken Broth, 3 cup (8 fl oz) (remove)
*Cumin seed, 1 tsp (remove)

Here is how you make Enchillada Casserole:

Cook chicken,and shred, reserve broth to make enchillada sauce. Set Chicken aside. Saute onions & garlic in 1 Tbsp. of oil. When tender, add chilis, tomatoes, chicken broth and cumin(ground cumin) 1st. layer 6 tortilla, cover bottom of a 9x13 pan layer 1/2 chicken next, then layer 1/3 cheese. and 1/3 sauce. repeat layer, finishing with cheese. cook on 350 for 30 min.Number of Servings: 10Recipe submitted by SparkPeople user VAMOM3177.

The nutritional information for Enchillada Casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 546.6

• Total Fat: 13.6 g
• Cholesterol: 64.7 mg
• Sodium: 1,627.0 mg
• Total Carbs: 64.4 g
• Dietary Fiber: 10.0 g
• Protein: 39.5 g

Enchillada Casserole is Mexican cuisine.