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Fast & Easy Chicken Enchiladas
Servings:
Serves 6 as an appetizerPrep Time:
3 minutesCook Time:
25 minutes
Ingredients
Simply toss together shredded chicken, salsa, and cheese soup for an easy enchilada casserole that will feed a crowd.
Cooking spray
2 (10-oz.) cans mild enchilada sauce, divided
3 cups shredded rotisserie chicken
1 (10.5-oz.) can Cheddar cheese soup
1/2 cup thick & chunky salsa
1 (4-oz.) can diced green chilies
8 (8") flour tortillas
1 cup shredded Mexican cheese blend
To Serve: Sour cream, chopped cilantro, diced avocado and lime wedges
Directions
1. Preheat oven to 425 degrees F. Spray a 12x8" baking dish with cooking spray and spread 1/2 cup enchilada sauce on bottom of dish. In a large bowl, combine chicken, soup, salsa and green chilies.
2. Spoon 1/2 cup chicken mixture along center of each tortilla. Place seam-sides down in baking dish; pour remaining sauce on top and sprinkle with cheese. Cover with foil and bake 15 minutes. Remove foil and continue baking another 10 minutes, or until lightly browned and bubbly. Serve with sour cream, cilantro, avocado and lime wedges, if desired.
Source: Hannaford fresh Magazine, May-June 2023
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 |
| Base Nutrients | |
| Calories | 477 kcal (24%) |
| Calories from Fat | 144 kcal (0%) |
| Total Fat | 16 g (25%) |
| Saturated Fat | 7 g (35%) |
| Cholesterol | 72 mg (24%) |
| Sodium | 1766 mg (74%) |
| Total Carbohydrates | 52 g (17%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 29 g (48%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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