Want to switch up your average enchilada meal? Give the Mexican favorite a new look with this chicken enchilada casserole recipe! Crunchy tortilla chips, tender chicken and gooey cheese star alongside store-bought salsa, canned corn and enchilada sauce to make an easy, delicious enchilada casserole in just a few simple steps. Serve it up for dinner and watch your family polish off the cheesy goodness with gusto!
Cheesy Enchilada Casserole
- Prep Time 15 min
- Total 60 min
- Servings 4
- Ingredients 9
Ingredients
- 2 cups cut-up cooked chicken
- 1 teaspoon sugar
- 1/2 cup thick & chunky salsa
- 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
- 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)
Instructions
-
Step1Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
-
Step2Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
-
Step3Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.
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 1/2Tips from the Betty Crocker Kitchens
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