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Cheesy Enchilada Casserole

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Cheesy Enchilada Casserole
  • Prep 15 min
  • Total 60 min
  • Servings 4
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Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.
Updated Sep 13, 2016

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) 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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut-up cooked pork can be used instead of the chicken.
  • tip 2
    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

550 Calories, 25g Total Fat, 31g Protein, 51g Total Carbohydrate, 9g Sugars

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
% Daily Value*:
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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