Pinch of Yum · by Lindsay Ostrom★ 4.7
Chicken Enchilada Casserole
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 38%
CARBS 30G37% OF CAL
4G FIBER0G ADDED0G INTRINSIC25G OTHER1G TOTAL SUGAR
FAT 13G36% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered casserole of corn tortillas, shredded chicken, refried beans, and melted cheese bound together with enchilada sauce. Cheesy, comforting, and ready in under an hour.
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View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2-3 cups cooked, shredded chicken
- 2 ½ cups enchilada sauce (storebought or homemade)
- 2 cups shredded Mexican cheese
- 6-8 small flour tortillas (corn works too)
- 1 can refried beans
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 38%
CARBS 30G37% OF CAL
4G FIBER0G ADDED0G INTRINSIC25G OTHER1G TOTAL SUGAR
FAT 13G36% OF CAL
5G SAT8G 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
- 30m
- Sodium
- 688mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 305mg
- Calcium
- 189mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.