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Chicken Enchilada Casserole takes 20 minutes to prepare.

Chicken Enchilada Casserole takes 40 minutes to cook.

Chicken Enchilada Casserole makes 10 servings.

The ingredients for Chicken Enchilada Casserole are:

Onions, raw, 1 medium (2-1/2" dia)
Olive Oil, 2 tbsp
Roasting Chicken, light meat, 4 cup, chopped or diced
Hunt's tomato sauce, 15 oz
Canned Tomatoes, 1.91 cup (14.5 oz can)
*Lawry's Taco Seasoning, 2 tsp (1 pkg-1.25 oz)
Garlic powder, .5 tsp
Parsley, dried, .5 tsp
12 whole wheat tortilla (one = 7 inch),
Black Olives, 128 grams (4.5 oz sliced)
Monterey Jack cheese shredded, 3 cup

Here is how you make Chicken Enchilada Casserole:

In a large skillet, saute chopped onion in oil.Add cooked and chopped or shredded chicken(Turkey can be substituted.), tomato sauce, tomatoes (undrained and cut up), Taco spices, garlic powder and parsley. Blend well and bring to a boil. Reduce heat and simmer uncovered, 15 min.In a 13x9x2 in glass baking dish place 4 tortillas. Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of sliced olives and 1/3 of cheese. Repeat layers 2 more times, ending with cheese. Bake uncovered in 350 degree F oven 30 to 40 minutes or until heated through and cheese melts.Serve with prepared Mexican rice and a green salad, or with shredded lettuce and sour cream on top. Number of Servings: 10Recipe submitted by SparkPeople user MOMSCHRIEF.

The nutritional information for Chicken Enchilada Casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 329.1

• Total Fat: 18.9 g
• Cholesterol: 69.3 mg
• Sodium: 988.7 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 5.3 g
• Protein: 21.4 g