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Cheesy Enchilada Casserole
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-
Prep
15
min
-
Total
60
min
-
Servings
4
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Ingredients
-
2
cups cut-up cooked chicken
-
1
teaspoon sugar
-
1/2
cup thick & chunky salsa
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1
can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
-
1
can (11 oz) whole kernel corn, drained
-
2
cups coarsely broken tortilla chips
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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)
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Steps
-
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.
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If preferred, you can substitute cut-up cooked pork for the chicken in this enchilada casserole recipe.
-
For extra heartiness and flavor, try adding 1 can (16 oz) undrained spicy chili beans to the chicken mixture.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 550
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 1/2g
- Cholesterol
- 85mg
- 28%
- Sodium
- 1490mg
- 62%
- Potassium
- 490mg
- 14%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 9g
- Protein
- 31g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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