Jo Cooks · by Joanna Cismaru★ 4.5 (1155)
4 Ingredient Chicken Enchilada Casserole
NUTRITION · PER SERVING65M COOK
CAL 28%·PRO 94%
CARBS 22G16% OF CAL
3G FIBER3G SUGAR17G OTHER
FAT 32G50% OF CAL
17G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered enchilada casserole with chicken, cheese, and sauce stacked without rolling. Cheesy, saucy, and comforting, it comes together quickly for an easy weeknight dinner.
mainmexicancasserolechicken🥧 baking dish🔥 ovengluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound chicken breasts ( boneless and skinless (about 2 large chicken breasts))
- 14 ounces Enchilada sauce
- 6 medium corn tortillas
- 3 cups Monterey Jack cheese (shredded)
At a glance
PER SERVING · TIME 65M
CAL 28%·PRO 94%
CARBS 22G16% OF CAL
3G FIBER3G SUGAR17G OTHER
FAT 32G50% OF CAL
17G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1190mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 611mg
- Calcium
- 641mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.