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Great Chicken Enchilada Casserole
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Great Chicken Enchilada Casserole

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts
2-1/2 cups water
1 medium onion, chopped
2 Tbsp vegetable oil
1 can (15 oz.) tomato sauce
1 can (14-1/2 oz.) whole peeled tomatoes, undrained and chopped
1 pkg (1.25 oz.) taco mix
1/2 tsp garlic powder
1 dozen medium corn tortillas
2 cans (2-1/4 oz.) sliced olives
3 cups (12 oz.) grated Monterey Jack cheese
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Let's Make It
1
Cook chicken in water and boil for 40 minutes. Shred chicken and set aside. In large skillet, saute onion in oil. Add chicken, tomato sauce, tomatoes, taco mix, and garlic powder. Blend well and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
2
In 13x9x2 baking dish, place 4 corn tortillas on bottom of dish. Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of olives and 1/3 of cheese. Repeat layers 2 times, ending with cheese.
3
Bake, uncovered, at 350 degrees F for 30-40 minutes, or until heated through and cheese is melted.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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