Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (1)
Chicken and Corn Enchilada Casserole
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 75%
CARBS 59G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC44G OTHER8G TOTAL SUGAR
FAT 27G39% OF CAL
13G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick six-ingredient enchilada casserole layering corn tortillas with chicken, cheese, and enchilada sauce. Easy weeknight comfort food.
mainmexicancasserolechicken🥧 baking dish🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 4- 3 cups enchilada sauce (store-bought or homemade)
- 12 corn tortillas (cut into quarters)
- 2 cups frozen corn kernels
- 1 bunch scallions (sliced (about 1 cup))
- 2 cups cooked shredded chicken
- 2 cups Monterey jack cheese (grated)
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 75%
CARBS 59G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC44G OTHER8G TOTAL SUGAR
FAT 27G39% OF CAL
13G 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
- 10m
- Cook
- 20m
- Sodium
- 1377mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 492mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1377MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.