EASY CHICKEN ENCHILADA CASSEROLE

Easy Chicken Enchilada Casserole image

This is an easy and delicious casserole. You can use a rotisserie chicken from the grocery store. Also, if you like, you could substitute cut-up cooked pork in place of the chicken. If your family loves beans, try adding 1 can of spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber. Recipe is from Pillsbury.

Provided by CookingONTheSide

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

2 cups chicken breasts, cooked and shredded
1 teaspoon sugar
1/2 cup thick & chunky salsa
1 (19 ounce) can mild enchilada sauce
1 (11 ounce) can whole kernel corn, drained
2 cups tortilla chips, coarsely broken
1/4 cup green onion, sliced
1 medium tomatoes, chopped (3/4 cup)
1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend)

Steps:

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

Nutrition Facts : Calories 308.9, Fat 12.5, SaturatedFat 5.9, Cholesterol 25.1, Sodium 1832.7, Carbohydrate 39.8, Fiber 5.7, Sugar 14.2, Protein 13.2

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