Recipe for Chicken Enchilada Casserole
Servings 4
One of the best freezer cooking meals ever! This delicious chicken enchilada recipe will have everyone asking for more.
Ingredients
- 1 can cream of chicken soup
- 8 oz sour cream
- 1 Cup salsa
- 2 teaspoon chili powder
- 2 Cups chopped or shredded cooked chicken
- 2 Cups Mexican blend shredded cheese
- 10 flour tortillas small
Instructions
- Mix soup, sour cream, salsa and chili powder.
- Mix 1 cup mixture with chicken.
- Spread about 1/4 cup chicken mixture down enter of each tortilla. Top with cheese.
- Roll up the tortilla and place seam-side down in shallow baking dish.
- Pour remaining salsa mixture over enchiladas. Top with remaining cheese.
- Baked covered at 350 degrees Fahrenheit for 40 - 60 minutes or until hot.
Nutrition
Serving: 1.5cup | Calories: 643kcal | Carbohydrates: 46g | Protein: 33g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1488mg | Potassium: 511mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1369IU | Vitamin C: 3mg | Calcium: 839mg | Iron: 4mg