Cheesy Enchilada Casserole

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

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 220),
  • Total Fat 25g
    • (Saturated Fat 7g,
    • Trans Fat 1/2g),
  • Cholesterol 85mg;
  • Sodium 1490mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 3g,
    • Sugars 9g),
  • Protein 31g;
Percent Daily Value*:
    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.