Cheesy Enchilada Casserole

Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4

Ingredients

2
cups cut-up cooked chicken
1
teaspoon sugar
1/2
cup Old El Paso™ Thick ‘n Chunky salsa
1
can (19 oz) Old El Paso™ mild enchilada sauce
1
can (11 oz) Green Giant™ SteamCrisp® Niblets® whole kernel corn, drained
2
cups coarsely broken tortilla chips
4
medium green onions, sliced (1/4 cup)
1
medium tomato, chopped (3/4 cup)
1
cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)

  • 1 Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
  • 2 Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
  • 3 Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.

Expert Tips

Cut-up cooked pork can be used instead of the chicken.

If your family loves beans, try adding 1 can (16 oz) spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
7g,
7%
Trans Fat
1/2g
1/2%
),
Cholesterol
85mg
85%;
Sodium
1490mg
1490%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
9g
9%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
20%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.