Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas layered with shredded chicken, black beans, and cheese, covered in green enchilada sauce and sour cream, then baked. Topped with fresh pico de gallo for a quick, tasty casserole.
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Nutrition & ingredients
Ingredients
serves 6- 1 cup green enchilada sauce
- 1 cup sour cream
- 3/4 cup jarred salsa verde
- 12 white corn tortillas (torn into bite-sized pieces)
- 2 chicken breasts (~1lb, cooked then chopped into bite-sized pieces)
- 15 oz can black beans (drained and rinsed)
- 1 cup shredded colby jack cheese
- 2 cups grape or cherry tomatoes (halved)
- 2 green onions (sliced)
- 2 Tablespoons chopped cilantro
- 1 lime
- salt and pepper
At a glance
PER SERVING · TIME 35M
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
- 25m
- Sodium
- 1412mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 248mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1412MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.