Mexican

Chicken enchilada caserole is for Dinner.

Chicken enchilada caserole takes 15 minutes to prepare.

Chicken enchilada caserole takes 20 minutes to cook.

Chicken enchilada caserole makes 4 servings.

The ingredients for Chicken enchilada caserole are:

16 ounces Chicken Breast (cooked), no skin, roasted
6 oz Velveeta Cheese Product
4 serving Mission Street Tacos Corn Tortillas Gluten free 3= 1 serving
1 cup, chopped Onions, raw
.5 cup Green Chili Peppers, canned
1 cup Enchilada Sauce - Red (by HISTORIKELL)

Here is how you make Chicken enchilada caserole:

Cook chicken and season as desired, I use cumin salt pepper and chili powder. Shred.In sauce pan, saut? diced onions in one can untrained green chilies until onion is softStir onion mixture into chicke. Add 6 ounces shredded velvets. Stir to combinePlace a bit of sauce in bottom of round casserole.Top with chicken mixture. Add more siauce, repeat layers. Cook at 350 20 minutes or until we?ll heated. Service with green onions, avocado, sour cream etcServing Size: Makes 4 generous servingsNumber of Servings: 4Recipe submitted by SparkPeople user SWATERMAN1.

The nutritional information for Chicken enchilada caserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 401.1

• Total Fat: 15.1 g
• Cholesterol: 100.2 mg
• Sodium: 1,015.8 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 5.0 g
• Protein: 35.8 g

Chicken enchilada caserole is Mexican cuisine.

The dietary needs meet for Chicken enchilada caserole is Low Carb