Dinner at the Zoo · by Sara Welch★ 5.0 (130)
Chicken Enchilada Casserole
NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 61%
CARBS 49G40% OF CAL
9G FIBER2G SUGAR38G OTHER
FAT 17G31% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered tortillas, shredded chicken, beans, and enchilada sauce baked with cheese until golden. A straightforward family casserole.
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View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 small tortillas (cut into halves, corn or flour)
- 2 cups of cooked shredded chicken breast
- 2 cups of shredded Monterey Jack cheese
- 1 15-ounce can of pinto beans (rinsed and drained)
- 2 cups red enchilada sauce
- cooking spray
- optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato
At a glance
PER SERVING · TIME 45M
CAL 24%·PRO 61%
CARBS 49G40% OF CAL
9G FIBER2G SUGAR38G OTHER
FAT 17G31% OF CAL
8G SAT9G 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
- 35m
- Sodium
- 853mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 355mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 853MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.