Ingredients
  • 3 cups shredded cooked chicken breast
  • 4 green onions, thinly sliced
  • 1/2 cup green salsa (salsa verde)
  • 1/2 cup shredded Mexican blend cheese
  • 1/2 cup frozen whole kernel corn
  • 1 10 ounce can mild enchilada sauce
  • 6 6 inches corn tortillas, each torn into quarters
  • 6 - 8 tablespoons shredded Mexican blend cheese
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Bean-and-Beef Enchilada Casserole

Plan ahead by browning the meat and layering this enchilada casserole a day before for a jump on entertaining or an easy weeknight meal. Simply take it out of the fridge and bake!

Directions
1. 
In a large bowl, mix together shredded chicken, green onions, salsa, 1/2 cup cheese, and corn; set aside. Spoon 2 tablespoons of the enchilada sauce in the bottom of a 3-1/2- to 4-quart slow cooker. Arrange 8 of the tortilla pieces in the bottom of the cooker over sauce, overlapping as necessary.
2. 
Spoon one-third of the chicken mixture over tortillas in cooker. Repeat layering tortillas and chicken mixture twice, ending with chicken mixture. Pour remaining enchilada sauce over all. Cover; cook on high-heat setting for 2 to 2-1/2 hours. Top each serving with additional cheese.

nutrition information

Per Serving: cal. (kcal) 264, Fat, total (g) 9, chol. (mg) 74, sat. fat (g) 4, carb. (g) 20, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 1, pro. (g) 28, vit. A (IU) 389, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 584, Potassium (mg) 284, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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