Buns in My Oven · by Karly Campbell★ 3.7 (187)
Chicken Enchilada Casserole
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 54%
CARBS 20G17% OF CAL
8G FIBER4G SUGAR8G OTHER
FAT 33G65% OF CAL
17G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cheesy chicken enchilada casserole made without rolling individual enchiladas. Loaded with corn, chiles, and melted cheese in enchilada sauce, it's a family-friendly weeknight dinner.
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View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces cream cheese (softened)
- 1/4 cup sour cream
- 3/4 cup enchilada sauce (divided)
- 1/2 cup frozen corn kernels
- 4 ounces canned green chiles
- 1 cup freshly shredded monterey jack cheese (divided)
- 1 cup freshly shredded cheddar cheese (divided)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups cooked, shredded chicken
- 4 8-inch flour tortillas
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 54%
CARBS 20G17% OF CAL
8G FIBER4G SUGAR8G OTHER
FAT 33G65% 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
- 10m
- Cook
- 20m
- Sodium
- 747mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 376mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.