Chicken Enchilada Casserole
Minutes Prep time: 20
Minutes Total time: 55
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 55
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 can (29 oz each) Hunt's® Tomato Puree
1 tablespoon chili powder
3/4 teaspoon salt
3/4 teaspoon ground black pepper
12 corn tortillas
4 cups shredded cooked chicken
3 cups shredded Cheddar and Monterey Jack cheese blend (3 cups = 12 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 350 mg | 35% |
Carbohydrate | 33 g | 11% |
Cholesterol | 104 mg | 35% |
Total Fat | 24 g | 37% |
Iron | 2 mg | 9% |
Calories | 492 kcal | 25% |
Sodium | 810 mg | 34% |
Protein | 36 g | 71% |
Saturated Fat | 10 g | 51% |
Sugars | 8 g | 1% |
Vitamin C | 8 mg | 13% |
Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 5 minutes or until onion is crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Layer 4 tortillas, half of the chicken, 2/3 cup cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.
Bake 30 minutes. Uncover; bake 5 minutes more. Cut into 8 pieces.
Chicken Enchilada Casserole