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Easy Chicken Enchilada Casserole
Easy Chicken Enchilada Casserole

Easy Chicken Enchilada Casserole

40 Min(s)
10 Min(s) Prep
30 Min(s) Cook
Yes, a creamy, cheesy chicken enchilada casserole can be easy! (And we didn't forget the spicy jalapeños and melty shredded Mexican-style cheese!)
What You Need
Select All
8 servings
Original recipe yields 8 servings
4 cups shredded cooked chicken
1 can (19 oz.) enchilada sauce
1 can (11 oz.) corn, drained
2 large jalapeño pepper s, chopped
1 pkg. (8 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
6 corn tortilla s (6 inch)
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
1
Heat oven to 350°F.
2
Combine first 4 ingredients.
3
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with 1/2 cup cheese and tortillas. Spray lightly with cooking spray; cover.
4
Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with sour cream.
Kitchen Tips
Tip 1
Make Ahead
Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake 30 min. or until heated through before topping with remaining cheese and continuing as directed.
Tip 2
Special Extra
Sprinkle with chopped fresh cilantro just before serving.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 640mg
28%
Total Carbohydrates 21g
8%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 30g
60%
Vitamin A
15%
Vitamin C
6%
Calcium
45%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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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