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Chicken Enchilada Casserole
Fácil
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein42 %73 g
- Carbs1 %1 g
- Fat58 %45 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 710 kcal | 227 kcal |
| Protein | 73 g | 23.3 g |
| Carbs | 1 g | 0.3 g |
| Fat | 45 g | 14.4 g |
One serving is about 313 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty13/100
- Recipe completeness40/100
- Nutrition reliability
- Low
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Cuisine: MexicanKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking
Rough estimate based on the type of dish; always check the food before eating it.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - Mexican
Ingredients
- 2 Chicken Breast
- 397 g Enchilada sauce (jar)Original: 14 oz
- 6 corn tortillas
- 720 ml Monterey Jack CheeseOriginal: 3 cups
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375 F degrees.
Start layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
Serve warm.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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