Chicken Enchilada Casserole

CF Kitchen

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Mexican
Cheese and dairy
Lean protein
Dinner
Lunch
< 30 minutes

Chicken Enchilada Casserole

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Chicken Enchilada Casserole

12

Total Servings

520

Calories Per Serving

10 g

Fat Per Serving

Ingredients

 

1½ pounds of cooked, chopped chicken

1 packet taco powder

1 can (15 ounce) enchilada sauce

3 cups cooked rice

3 cups crushed tortilla chips

1 can cream of mushroom chicken soup

Shredded cheese

Directions

 

  1. Mix the taco powder into the chicken using a little water.  
  2. Then stir in all other ingredients (except cheese).
  3. Pour mixture into a 9x13 pan and cover with shredded cheese.  
  4. Bake at 350°F for 20 minutes.
  5. Serve with additional tortilla chips and top with salsa and sour cream!

Want to beef up this enchilada casserole? Try using cooked steak instead of chicken. Beef generally contains more calories and fat.