CHEESY ENCHILADA CASSEROLE

Cheesy Enchilada Casserole image

Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 9

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Ingredients

2 cups cut-up cooked chicken
1 teaspoon sugar
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (11 oz) whole kernel corn, drained
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)

Steps:

Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.

Nutrition Facts : Calories 550, Carbohydrate 51 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 9 g, TransFat 1/2 g