5 from 3 votes
Make Ahead Enchilada Casserole
Chicken Enchilada Casserole is a great freezer meal!
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
8
Calories:
503 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 6 chicken breast cooked and shredded
- 28 oz Green enchilada sauce canned
- 1 enchilada seasoning packet
- 14 corn tortillas cut into 6 triangles each
- 3 cups cheddar cheese shredded
Instructions
- Mix the pre-shredded chicken breast with enchilada seasoning and about half the can of green enchilada sauce. Set aside.
- Using a pizza cutter, cut each tortilla into 6 equally sized triangles.
- Spread a little green enchilada sauce on the bottom of a 9 x 13 in. baking pan.
- Start layering by laying down the tortilla triangles.
- Next a layer of chicken.
- Then a layer of cheese.
- Top cheese with another layer of tortillas.
- Repeat the layering process 1 more time. cheese, chicken and then tortillas.
- Pour the remaining green enchilada sauce over the casserole and sprinkle the top with remaining cheddar cheese.
- Bake in a 375 degree oven for 45-60 minutes or until sauce is bubbling and top is golden brown.
Cup of Yum
Nutrition Information
Serving
259g
Calories
503kcal
(25%)
Carbohydrates
29g
(10%)
Protein
50g
(100%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
152mg
(51%)
Sodium
1350mg
(56%)
Potassium
753mg
(16%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1150IU
(23%)
Vitamin C
4mg
(4%)
Calcium
351mg
(35%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 503
% Daily Value*
| Serving | 259g | |
| Calories | 503kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 50g | 100% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 1350mg | 56% |
| Potassium | 753mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 351mg | 35% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.