Chicken Enchilada Casserole

Description: Chicken Enchilada Casserole might be just the main course you are searching for. This recipe makes 8 servings with 325 calories, 26g of protein, and 12g of fat each. For $1.35 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Pink When requires verde enchilada sauce, cheese, refried beans, and green onion tops optional. Several people made this recipe, and 9022 would say it hit the spot. It is an affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a chefcipe score of 51%, which is solid. Users who liked this recipe also liked Chicken Enchilada Casserole, Chicken Enchilada Casserole, and Best Chicken Enchilada Casserole.

Weight watchers points: 9
(Source: pinkwhen.com)

Prep Time

45 minutes

Total Time

45 minutes

Serves

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Ingredients

20 oz verde enchilada sauce
2 cups cheese
1 lb chicken pre
10 oz canned tomatoes
15 oz refried beans
6 flour tortillas torn into bite sized pieces
8 servings green onion tops optional

Steps

Heat oven to 37
Prepare a 9 x 13 baking dish and begin by placing a layer of tortillas on the bottom of the dish.
Then add a layer of chicken and 1/4 a cup of the shredded cheese.
Add on half a can of tomatoes and green chilies and one can of the verde enchilada sauce.
Finish the layer with a half a can of the refried beans.
Then cover with another layer of flour tortilla pieces, and start the layering process again.
Once you are finished layering, cover the top with the remaining shredded cheese.
Cover with foil, and then bake in the oven for 30 minutes.
Remove the foil, add a few green onion tops, and bake for an additional 5 minutes until the cheese is melted and bubbly. Allow to sit for 10-15 minutes to allow to cool before serving. Serving any sooner may give you a soupy, but still delicious dinner.