Spanish

Chicken Enchilada casserole is for Dinner.

Chicken Enchilada casserole takes several minutes to prepare.

Chicken Enchilada casserole takes 30 minutes to cook.

Chicken Enchilada casserole makes 7 servings.

The ingredients for Chicken Enchilada casserole are:

1.5 cup kuners canned corn
12.0 ounces Chicken Breast (cooked), no skin, roasted
1.0 cup Rotel
1.5 cup Bush''s black beans
3.25 cup Old To Paso red enchilada sauce
3.0 serving Mission extra thin yellow corn tortillas
2.5 cup Colby and Monterey Jack Cheese shredded

Here is how you make Chicken Enchilada casserole:

Cook chicken in enchilada sauce in crockpot on low for 3-4 hours. Shred chicken and add Rotel, black beans and corn. Add a little taco seasoning for flavor if desired. Stir together. Spread a thin layer in the bottom of a 2qt Pyrex casserole dish. Use 3 corn tortillas to make a layer on top of mixture. Add another layer of mixture and sprinkle with 1/3 of the grated cheese. Repeat for a total of 3 layers ending with the chicken mixture and cheese. Cook at 350 degrees for 30-45 minutes or until hot all the way through the center.Serving Size: 1/7 of 2qt Pyrex dishNumber of Servings: 7.0Recipe submitted by SparkPeople user SSTAHLECK.

The nutritional information for Chicken Enchilada casserole is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 359.3

• Total Fat: 12.3 g
• Cholesterol: 62.6 mg
• Sodium: 1,193.7 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 5.9 g
• Protein: 24.4 g

Chicken Enchilada casserole is Spanish cuisine.